crusty pie
Posting in my journal, not any cooking communities, because I don't know any good ones offhand:
Anyone happen to know if week-old, refrigerated, homemade pie crust will still do the right thing? I made too much crust last week and stuck the other half of the dough in the fridge, like y'do. The recipe site where I got that recipe is elsewhere claiming pie crust should only be kept for 2 days. I assume this is a problem with the flour soaking too much into the butter and no longer acting like short pastry, but... pie crust by the pair-of-knives method is just a pain, and I don't really want to throw it out.
Oh yeah, gotham_bound, I am planning on picking up a bottle of wine along with parsley and peas for le PIE.
The nightly rhythm -- dishes, cook, eat, draw -- is made that much sweeter with dymaxion around.
Anyone happen to know if week-old, refrigerated, homemade pie crust will still do the right thing? I made too much crust last week and stuck the other half of the dough in the fridge, like y'do. The recipe site where I got that recipe is elsewhere claiming pie crust should only be kept for 2 days. I assume this is a problem with the flour soaking too much into the butter and no longer acting like short pastry, but... pie crust by the pair-of-knives method is just a pain, and I don't really want to throw it out.
Oh yeah, gotham_bound, I am planning on picking up a bottle of wine along with parsley and peas for le PIE.
The nightly rhythm -- dishes, cook, eat, draw -- is made that much sweeter with dymaxion around.