Well to be honest I am very afraid, intimidated, and basically scared of making pie crusts and any type of dough. They are frankly not my thing and I avoid making them at all costs. Give me a 26 pound turkey to deal with and I have no fear; right now I am unsure if it will fit in any roasting pan that we have and as of this moment the turkey has not even been delivered. I am feeling no anxiety and very confident we will figure it out.
How difficult can it be to mix flour, cold water and butter or crisco - to me - very. I am never sure of what they really mean by "until the dough resembles a coarse meal" or "until it just comes together". Then there is the ever fearful rule of "never over mix the dough". What does all that mean?
As much as I hate using the packaged pie crusts, I have to admit using them sometimes but never for a holiday; it just doesn't seem right. So this morning it is all about making a pie crust. (By the way G is extremely talented at making pie crusts so that just makes things worse). If I succeed, I promise I will never buy the packaged kind again.
FYI - I am attempting two kinds of pie crust recipes, Martha Stewart's pate brisee and a recipe from the Pioneer Woman (which is a blog I follow). I am not posting the recipes until I master them. I am in charge of the pumpkin pies that will be made tomorrow, so I need the pie crusts to be made, chilled and delightful by then, it promise to be a very long day.
Wish me luck.
-D
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