Page 23
Originally posted 4/13/2020
Made with French Silk Pie
This is the same recipe as the first cookbook. I have to say that having made several pie crusts from scratch over the last year I am not nearly as likely to put off baking a quiche or pie if I don’t have a store-bought crust in the fridge.
My personal preference is to combine the butter and flour using my fingers. It seems to go a lot faster than using a pastry blender and I can feel where there are lumps of butter. There is also a certain satisfaction when I roll out a smooth crust that is flexible and easily molds to the pie plate – the store crusts are never as easy to handle.
One last comment – blind baking. Several years ago I bought the weights to use to blind bake and after several uses the coating started to flake off. They really don’t work any better than dried beans and you can feel safe that the beans are food safe all the way through.
2 thoughts on “Homemade Pie Crust – 3.6 stars”
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