Well we are gonna see, cause I am the perfect person to test this.
There is a pie crust that is written up in the latest issue August/September 2006 of Cook’s Country. On the cover, which is graced by some pretty gorgeous peaches I might add, it states NO-FEAR PIE DOUGH flakiest pat-in-pan crust ever.
Well heck sakes that’s for me, cause I am crummy at pie crust. I am not afraid to admit that, cause I had a mother, a grandmother and a mother in-law that could make excellent pie crust. And sister moon puts out a very good crust as well. So why the heck would I need to try and make crust. I didn’t try, I didn’t even observe their techniques. Well I’m sure y’all know the end of that story. The fine pie dough makers of the family are no longer with us, with the exception of sister moon, y’all know she’s still here. But she lives 3000 miles away.
So when I got this issue of Cook’s Country I was quite excited to see a no fear pie dough even existed. There are many of us, I am convinced, that just can’t seem to get it together when constructing a precious pie crust. Why the heck do ya spose they invented Pillsbury already made in a package let it come to room temp, pie crust.
By the way Cook’s Country magazine is the little sister to the ever popular Cook’s Illusrated that is related in a big way to America’s Test Kitchen.
In the meantime who out there is a hesitant pie crust maker. Share your secrets if you care to. And if you want, share your hits and misses.
Well I’m gonna try this Cook’s Country pie dough and I will be happy to pass along to you the yay’s and the nay’s………………….stay tuna’d