This hip trick comes to us courtesy of my friend Ashley English, kitchen, home and small-scale farm diva over at Small Measure and author behind a whole bunch of great books, including A Year of Pies (which features one of my pie recipes!).

Ashley shares with us this ‘tis-the-season, pie-related hip trick, “Most pie recipes tell you to form the pie dough into two balls, wrap them in plastic, and then place in the refrigerator or freezer. I hate waste, and, as such, never use plastic wrap. Instead, since most recipes call for two sticks of butter, I hold onto the butter wrappers, and then sandwich them in between the flattened dough disks. The dough disks, cradled inside their butter wrappers, then either go into a lidded glass container (my typical M.O.) or a resealable plastic bag (which I’ll clean and use over and over again). That way, the dough disks don’t stick together and I’ve eliminated the need for plastic cling wrap at the same time. Win-win!”