I have tried and tried and still haven't even gotten a handle on pie crust, let alone mastered the art. Did you shape your crust, then pop it into the fridge as your recipe suggests? Every recipe I've tried yells that I should fridge, then roll and shape.
And while the crust always tastes yummy, I would really like to have a pie that looks as if it hasn't been mauled by a rabid dog before I serve it.
Oh, my. I'm not sure I'm the right person to ask. This is only my second sweet pie and both pies I've made have had the crusts come out surprisingly well. I have a fair amount of experience with various pastries, breads, etc. and I suppose that's why
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Comments 7
*adding Uova Trippate to must try list*
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And while the crust always tastes yummy, I would really like to have a pie that looks as if it hasn't been mauled by a rabid dog before I serve it.
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