I thought that I'd give you a really fine selection to dine on, hepcat! Would you like a nice bechamel sauce to go with that?Originally Posted by hepcat
Okay, you 'busted' me; I was angry while I was reading her recipe and when I composed the rant on WORD, but after reading it to myself, I just began to crack up over the whole thing. Hence, the 'taking the piss out of myself' with the moniker "Queen of Pie"; (but I did limit my reign to my Tiny Universe of One!)
I'm putting together the pies, as we speak. I've got the filling all made and am just about to roll out the dough. I'm making them as tarts, rather than a pie, because tarts are just more fun to eat! Plus, you don't look like such a pig if you wolf one down!Originally Posted by Marleybone
I'll post both the filling and crust recipe later tonight.
She's got an entire chapter on the "philosophy" of pre-baking the pie shell; wa-a-a-y more words than befit my copying here. She claims that "all professional pastry chefs use this method"....OR one method even MORE bizarre than this one:Originally Posted by canuckinchile
She says "to absolutely guarantee a crispy crust that won't get soggy, bake your custard fillings separately, in their own pie pan, and when cool, tip them into the pre-baked crust."
Like that's going to happen in kitchen's across America!
She must have suffered some Childhood Trauma with Soggy Bottoms and she's working 'through the process'. I could understand if this was some 1940's or 50's cookbook, when women were chained to the house, but it's a current cookbook.
I can just see her trying to explain to her husband why the house is a mess and she exclaims, "But, Honey, I was baking my custard separately from my crusts and couldn't possibly take time out to clean!"