Basic Flaky Pie Crust
I intend to master the art of homemade pie crust. Starting today. And, although I don't often blog "process" photos, I am ridiculously happy with the dough for tonight's dessert, so I took a few.
Somehow I managed to roll a nearly perfect circle. I'm not sure that will ever happen again.
A tip I learned from... somewhere. I forget where. To transport the rolled dough to the pie plate, drape it around the rolling pin. Ta da! I was able to move it without stretching or breaking it, and it landed in the center.
I shall acquire crimping skills. Someday.
Basic Flaky Pie Crust (buttermilk variation p. 25), The Pie & Pastry Bible, Rose Levy Beranbaum
posted by Amy @ 11/29/2009 01:41:00 PM
5 Comments:
Looks perfect.
How do you like that crust? My favorite is the one in Fine Cooking for the leaf-covered apple pie (issue 54). So easy to handle and not a lot of steps.
Sheri, this one seems good to me, but what do I know? I have surprisingly little experience eating pie crust, much less making it, so I can't really say. I'll try the FC one next. Oh! And I'm eager to try RLB's cream cheese pie crust because it gets rave reviews.
I'm the same way - I'm not a huge pie eater. But when I make one I usually at least try the crust to see how it turns out. I've also heard good things about RLB's cream cheese crust.
Memories...I remember those trips.
Your pie looks delicious. I have to agree with Gary. I am a pie person too. Only, if it is home made though! I don't want any part of a store pie.
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