I decided to make PW's apple pie this weekend but before I could do that I had to make a batch of her 'Perfect Pie Crust'. I've made my own pastry many times before, usually it's just with flour, shortening, salt and VERY cold water. PW's pastry called for an egg and vinegar! Rather strange I thought but I would give it a go.
I didn't take many photos, here's the crust(one of them, you get two from this recipe) in it's ziploc bag just out of the freezer. This one was defrosting for the chicken pot pie I would also make this week.
PW claims it to be one of the flakiest pie crusts in existence. I've since tried it and can vouch for it's flakiness ;-) Very yummy, but oh so very rich too (at least for me it is).Verdict: This is indeed a nice flaky pastry which tastes very 'buttery'. I would have guessed from the taste of it that it was made with a lot of butter and not the standard 'Crisco'! Not sure if I would make this too often, I really like the 'plain ole' pastry I make myself just as much.
2 comments:
Ree has so many recipes, I can't imagine making all of them! I'm looking for a flaky pie crust, so this one gets a shot from me.
Have you made Ree's Rosemary Skillet rolls? I made them (using my own bread dough, not frozen) and they are one of our #1 fave recipes of hers. Love her!
I really love that you are baking your way through PW's recipes. The pie crust sounds like a good one that is worth trying. I'm a sucker for flaky pie crust:D
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