Potpourri Pie

Baker's Clay:
1 cup flour
1 cup salt
Water (to moisten)

Mix together flour and salt, and stir in enough water to form a workable, but not sticky, dough.

Pie:
1 pie tin, any size, or muffin tin for mini pies"
Cooking spray
Potpourri
Butter knife

Prepare Baker's Clay, and spray tin with cooking spray. Heat oven to 250 degrees F.

Roll out Baker's Clay into large circle about 1/4 inch thick. Cut circle, just as you would for making a normal pie, and line tin with it. Wrap up remaining dough for later. Bake pie crust for at least 30 minutes. Let cool.

Fill cooled crust with potpourri. Take remaining dough scraps, re-roll and cut into strips for lattice crust. Arrange strips over potpourri, in the same way you would make a normal lattice crust pie. Dampen dough to "glue" it down to baked crust. If you have any problems with the lattice top sinking into the potpourri, you can use newspaper or balloons to hold its shape until it dries. Let top crust dry for 1 or 2 days.