Tuesday, September 11, 2007


I am closing in on a really good pie. This one baked last night was my best ever crust. Flaky and light, and if I'd known it would come out so good I would have spent a little more time on the edges, thereby making it prettier. I used to make (shitty) crusts 24 at a time for pies and quiches at the Elliot Bay Cafe (under the book store). Those were very workmanlike, the dough having been mixed in a hobart so big I could have easily sat in it. The thing I got very good at was making the little pointy thingys around the edges. I'm just sayin, now that I'm zeroing in on a keeper recipe I'll be keeping more of an eye on presentation. My beef with this one was the filling. I had a crapload of blackberries from an excursion to Rattlesnake Lake on Sunday, and dropped the ball. In a last second nod to health, I tried fructose instead of sugar. I wish someone had been there to slap me. I mean really.....2 sticks of butter in the crust and I'm worried about some sugar? Dumbass=me.


rachel said...


Dave said...

Need it, need it, got it, got it, need it. Excellent.