05 July 2010

Crust


Ahem. If I may toot my own horn for a moment: my apple pie is delicious; my key lime pie is perfectly smooth and tart; and my quiches always turn out really well. Not gonna lie.

But . . . here's where humility hits. The crust has never, ever been worthy of the filling.

As someone who loves pie about 300% more than cake, this has been a repeated source of frustration. It's annoying to make something I like so very much, and have the bottom half turn out merely mediocre, usually tending towards toughness. Boo.

Smitten Kitchen to the rescue! (Again.) Looky here: a simple recipe and excellent instructions. If you're scared of rolling out pie crust, Deb even has a tutorial on that.

Tonight, I used 2 tablespoons of white vinegar in addition to the water, and one cup of the flour was whole wheat. Otherwise, all according to the recipe. And it was great. Flakey, buttery, not tough at all.

(Practice helps too. The more often you make pie crust, the more confident you become. This usually means that you'll move more quickly and stop handling the dough so much, which equals flakier crust.)

P.S. Tonight's crust was for quiche. I have updated the recipe I posted earlier, by the way, so you may want to check that out.

3 comments:

  1. Rebekah, I just finished prepping for a variation on your quiche recipe for tomorrow night's dinner. Remind me to let you know how it turned out! It's more of a casserole (no crust). And it's a somewhat major alteration, so we'll see what happens!

    ReplyDelete
  2. I can relate! Pie crusts are definitely not my forte. :)

    ReplyDelete
  3. key lime pie? my fave. your key lime pie? maybe my fave. (hint hint)

    ReplyDelete

I love your comments! Please do leave a name . . .and if your comment does not show up right away, do not worry. I just need to approve all comments before publishing.