haha really? I didn't have the flash on so its looks kind of grayish to me. But thank you! I think I may try cherry next time. All the berries there looked soooooo good.
ew why would anyone want pie crust with LARD in it.
i think my main problem with pies (sheesh) is that the crust is often just too bland and dry. i was pretty happy to taste the sugar/vanilla came through in the finished product.
lard is supposed to make a flakier crust, shortening being the replacement for lard which is now being replaced by lard again. butter makes the best flavor by far though, (and when I'm at my best I swear that my butter crust is just as flaky cough cough)
I don't know if you plan on further experiments but here's the recipe I work from. I've used plain yogurt instead of half and half in that crust, and I never have enough rhubarb so I cut back the sugar
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i think my main problem with pies (sheesh) is that the crust is often just too bland and dry. i was pretty happy to taste the sugar/vanilla came through in the finished product.
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butter makes the best flavor by far though, (and when I'm at my best I swear that my butter crust is just as flaky cough cough)
I don't know if you plan on further experiments but here's the recipe I work from. I've used plain yogurt instead of half and half in that crust, and I never have enough rhubarb so I cut back the sugar
( ... )
Reply
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