Pie Crust Primer
Posted on | January 9, 2009 | 5 Comments
Hi, Folks. Jenni from Pastry Methods and Techniques wrote an extremely informative post today based on a question I posed to her yesterday about my terrible luck with pie crust. Well written and funny, it was a huge help – and of course explained why I shouldn’t do just about everything I’d be doing to make crust in the past.
For those of you out there struggling with pastry, read the post, print it out and tape it to your kitchen well.
Comments
5 Responses to “Pie Crust Primer”
Leave a Reply
January 9th, 2009 @ 9:28 pm
Will.
I blush:) Yet I soldier on with the goal of perfect crusts for everyone in mind!
Jenni
January 10th, 2009 @ 5:53 pm
I’d already happened across Jenni’s post and it’s an absolutely winner – I feel so much more informed now! (and, inasmuch as it was your question that prompted the post, thanks to you too, Will
)
January 12th, 2009 @ 3:00 pm
Will
Can you send me the recipe for the mushroom tart you and molly made for our christmas dinner ? It was unforgettable.
Thanks! Hope to see you soon!
January 12th, 2009 @ 3:33 pm
Hey WIll,
This isn’t related to the pie crust primer, but I have a question for you. It’s about knives. Michael and I are trying to decide which brand to put on our wedding registry. Here are some of our options: Wusthof, Henckels, Shun, VIctorinox. Any help or recommendation would be much appreciated!
Thanks,
Carrie
January 12th, 2009 @ 8:43 pm
Spudmeister – thanks for the comment. It was a huge help to me – and with such detail! Glad to take one for the team..as they say.
Hi Christina, I’ll send the recipe this evening or tomorrow, sound good? Glad you liked it!
Carrie, I love Henckels. I’ve had my chefs knife for ten years and it keeps on ticking. Love the weight, love the strength, love how they hold an edge.
The Shun’s are pretty popular. Supposed to be super sharp. Alton Brown has a cool video on his site about them : http://www.altonbrown.com/shun/shun_edge.html