Adventures in Dessert Making
So it's become tradition that I make a lemon meringue pie for gabefinder's birthday. Normally, I just buy a frozen crust and go from there. This time, I pulled a couple crust recipes from online and mostly follows one by Alton Brown.
Resultant Pros: Crust that is fairly flakey on exposed portions. The pie bottom is still firm after a day while pre-made crusts are usually soaked through and mushy.
Resultant Cons: I spent a lot of time going back and forth from the kitchen yesterday. Chill, chop, mix, chill some more, mold, roll, shape, chill some more, bake, bake some more... During baking of the crust, before putting in the filling, the crust shrunk a bit more than I was expecting.
Verdict: I now have a crust recipe that works well, it's just labor-intensive. On the up side, it could probably done a day or two prior and the dough kept chilled before being rolled out. I like having this in my repertoire, but it wasn't so overwhelmingly awesome as to convince me it's always worth the extra effort.
Resultant Pros: Crust that is fairly flakey on exposed portions. The pie bottom is still firm after a day while pre-made crusts are usually soaked through and mushy.
Resultant Cons: I spent a lot of time going back and forth from the kitchen yesterday. Chill, chop, mix, chill some more, mold, roll, shape, chill some more, bake, bake some more... During baking of the crust, before putting in the filling, the crust shrunk a bit more than I was expecting.
Verdict: I now have a crust recipe that works well, it's just labor-intensive. On the up side, it could probably done a day or two prior and the dough kept chilled before being rolled out. I like having this in my repertoire, but it wasn't so overwhelmingly awesome as to convince me it's always worth the extra effort.
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