What did I put in those jars?… Pie! That’s right, pie.
Posts tagged as:
pie crust
Welcome to the third installment of my pie crust adventure. The first round of results are in. Dan and I tasted four different crusts and ranked them from best to worst for taste and texture.
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The preliminary results of my crust taste-off are in, and, given the trial run, this should come as no surprise: the all-butter crust did not win. But that doesn’t mean we can’t love an all-butter crust. In fact, the all-butter crust (aka sweet pastry dough aka pâte brisée) is still a delicious and perfect tart crust…
A new batch of mini-pies are cooling in the kitchen right now. Once the taste tests are done I will share the results with you. I have four crusts in the test: all butter, butter + shortening (both of these are repeats from round 1), butter + lard, and Cook’s Illustrated fool-proof pie dough which uses vodka.
But for today, I thought I’d share a few tips about making pie dough. [Continue reading...]
I finally had time today to go on my quest for the Holy Grail of pie crust: leaf lard. While I did not find leaf lard specifically, I came home with two different lards (is lards a word?).
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