Thursday, November 20, 2008
Restaurants Pie crust 101
Posted by Besha Rodell @BeshaRodell on Thu, Nov 20, 2008 at 4:50 PM
Ugh, pie crust. Once you've had homemade it's almost impossible to go back to the frozen variety. But it's a conundrum - all butter crusts taste better but tend to get stiff. Vegetable shortening crusts are flaky but have that strange flavor. I found a great recipe in the Gourmet cookbook that combined the two, but it was such a pain in the ass. Half way through I'd be standing with my rolling pin cursing the poor pie before it even got to the pie dish. Our former Kitchen Witch columnist Kim O'Donnel claims to have figured it out. It seems the secret is vinegar. Hmmm....
Latest in Omnivore
-
Waffle House will offer candlelight dinner 1
Announcement of Waffle House's Valentine's Day dinner.
-
Atlanta Food & Wine Festival tickets on sale today
This year's festival will be May 10-13
-
Pre-coital cuisine
A discussion of aphrodisiac foods for Valentine's Day.
- More »
Author Archives
-
Dear Santa: Wishes from readers 1
Readers tell Santa their food scene wishes
-
Ludacris closes Straits, opens Chicken N Beer at the airport 10
And you'll never guess who the contractor is...
- More »
Comments (0)