Pie Crust

There is one thing that I try to avoid making.  Pie crust is the one the thing that I am not a fan of making.  It is labour intensive and I can never roll it out round.  I usually make homemade pie crust about once a year.  I make my husband a peach pie, and this pie crust is sooo good!  I would rather eat the crust on its own without the filling.

But, for my husband's b-day, I will brave making the dreaded pie crust.  He wanted a Butterscotch Cream pie, so I found a recipe in my America's Test Kitchen cookbook.  I followed the recipe for the pie crust to the letter.  The instructions in their recipes are step-by-step ans simple.  There are often a few paragraphs, but if you follow them, you will succeed.

This recipe recommended that after the dough is rested, you roll it out over graham cracker crumbs instead of flour.  Since this crust is for a cream pie, the crumbs would help retain the shape and not become soggy.  After it is rolled out, you freeze it for 30 minutes as crusts have a tendency to shrink while baking empty.  Then you cover the crust with foil and put pie weights, I used pennies as I do not own pie weights as yet (I put them on my xmas list), then you bake it. 

I have to admit that it came out almost as pretty as when it went in!  A first for me!  There are quuite a few steps, but I firmly believe that it is worth every one.

Here is a little trick for the leftover pie crust.  I don't know about you, but I hate wasting food.  I found this recipe or trick on line and it is really quick and easy.  Roll out the excess dough, brush on softened butter (NOT melted) and sprinkle on some cinnamon sugar.  Roll it up and cut it into 1/2 inch thick disks.  Bake it for about 10 minutes at 350 degrees.  And, you get small "Pettes de Soeurs" (translated into Nun's farts).  Quick, easy and economical!  I love them.

Until next time!