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BTW, re: pate brisee, aka pie crust, I don't know if I can handle the pressure - you see, although it is flaky, buttery and delicious, it does have one teentsy flaw - it tends to shrink, so you may be serving a pie without a nice generous edge on the crust. It looks doinky when it does that. Everyone says the refrigerator crust that comes folded in the cooler is very, very good, and never fails. If I were serving people I wanted to impress, it would be awfully tempting, unless you could promise me that you'd make the pie a day in advance and forgive me if the crust shrank and you had to do it over. |
