The importance of pie crust

I’m not sure if it was Erma Bombeck or the 1965 version of The Fannie Farmer Cookbook or my mom* who taught me this, but:

If you make enough dough for a double crust pie, and you only use one of the crusts for your custard pie, flatten the rest into a disk and freeze it for later.

Tasty, quick quiche

Tasty, quick quiche

Today, the pie dough I froze in November was used to make a quiche. Our neighborhood has been hit by more drenching ice, sleet, and freezing rain, so there was no hope of catching a quick dinner at a local restaurant. Luckily we had enough eggs, milk, asparagus, mushrooms and cheddar. Along with a loaf of bread bought during the buy one, get one half off sale on Sunday after the last storm.

To everyone on the east coast: hang tight. I’ve heard a rumor that Spring is around the corner.

*It probably was Mom. She was a dietitian with a streak of practicality. Wrap the pastry well, in a double wrap of plastic wrap or wax paper, and put it in a plastic freezer bag.

Advertisements

Flickr Photos

Archives


%d bloggers like this: