Friday, December 9, 2011

Pie Crust Problem Solving

I hate prepping pie crusts.  This is a problem if you bake as much as I do.  I always end up fighting with them and worry about working them too much and making them tough.  I don't like getting pie crusty fingers and the worst is getting it under my nails.  It gives me the heebie jeebies.  They always fall apart on me and the mess that it creates (bowl, rolling pin, bread board, etc.) is just too much.  I usually pass the task off on to my sister since she doesn't seem to hate it as much as I do. 

BUT!  I found a recipe for a no-knead, easy peasy pie crust that creates no mess at all.  What?!  Are you serious?!  Totes people, totes.

Some believers in true pie crusts made from lard/butter/shortening may think this is a travesty.  I have yet to introduce the idea to my grandmother, the pie-making buddha.  But I think it's awesome.  The recipe listed is a little wonky so here is what I did:

1 1/2 cups flour
1/2 cup olive oil
1 tbs sugar
1/2 tsp salt
2 tbs milk

Place all ingredients in a 9 inch pie pan.  Mix together to make a dough, then use your fingers to pat it into the bottom and sides of the pan evenly.  Bake in a 400 degree oven for 10 minutes, then continue on your way and make your pie as usual, like nothing changed.  That's it.  Super cool.  Did I mention no mess, aka no cleanup?

The reviews for the pie crust say that it was a little salty and better used for savory pies, but I think if you cut back on the salt (which I did in the above recipe anyway,) and added more sugar it should work for desserts too.  Also, the original recipe says to use vegetable oil, but I'm on the team that thinks vegetable oil tastes like satan's pee pee so I rarely use it.  But for desserts it might be a good idea to find an oil with a more mild or dessert friendly flavor.

Why did I make a pie crust in the first place?  Duh.  Quiche.

Just in case you're curious, here are the ingredients for the quiche:

4 eggs
1 cup milk
several handfuls of spinach, torn apart
a quarter of an onion, chopped
1/3 cup of shredded Jarlsberg cheese
1/2 cup of shredded Colby Jack (for sprinkling on top)
2 Field Roast smoked apple sausages (sliced)
garlic salt and pepper to taste

Mix all the non liquidy ingredients together and pour into pie crust.  Mix the liquid ingredients together in a separate bowl with the salt and pepper and pour over the other stuff into the crust.  Top with some cheese and bake in a 375 degree oven for 30-45 minutes.  It might be a good idea to protect the edges of the crust with foil so it doesn't burn.

Will definitely make this again this week.
I don't normally toot my own horn, but damn, that was a good quiche!  And the crust made it even better.  It was a little more fluffy and thicker than a normal pie crust, but it had such good flavor, I didn't care.

(Oh, and using the above recipe in a sweet dessert pie should be just fine.)

1 comment:

  1. ooooo, looks good! would love to try this for a dessert pie crust....thanks!


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