Scrap pastry
Scrap pastry is the offcut dough left after cutting lids and lining dishes, which can be re-rolled once before it turns tough.
Every re-roll works the gluten and smears the fat, so second-generation pastry is noticeably less tender. Stack scraps flat rather than balling them up, and the layers survive better.
Traditional use for the last scraps: decorative leaves for the lid, or jam tarts for whoever is underfoot in the kitchen.