Conversation

Notices

1. Embed this notice
   Mr. Funk E. Dude (mrfunkedude@mastodon.social)'s status on Tuesday, 22-Nov-2022 14:45:35 JST Mr. Funk E. Dude

   Tomorrow. I make pie crust.

   Anyone have a good recipe?

   • Embed this notice
     Shiina (yowatshiinaesq@mstdn.social)'s status on Tuesday, 22-Nov-2022 14:45:34 JST Shiina

     in reply to

     @Mrfunkedude Hi friend, Funk E. Dude! Tis my favorite:
     https://food52.com/recipes/24906-four-twenty-blackbirds-all-butter-crust

   • Embed this notice
     Shiina (yowatshiinaesq@mstdn.social)'s status on Tuesday, 22-Nov-2022 14:48:33 JST Shiina

     in reply to

     @Mrfunkedude Oh but beware! I learned (from one of my TikTok cooking gurus) that too much water make a pie crust gooey. Add VODKA!! It moistens the dough as you put it together but b/c it's not H2O it does not activate the flour to get gooey/sticky.

   • Embed this notice
     Shiina (yowatshiinaesq@mstdn.social)'s status on Tuesday, 22-Nov-2022 15:01:45 JST Shiina

     in reply to

     • annaraven

     @annaraven @Mrfunkedude Oh wow, never thought of using apple brandy in the crust!! What a genius. I thought I'd use vodka but will use Carvados, since I have a bottle and only use it for my tarte normande. Thank you for the great idea!!!

   • Embed this notice
     annaraven (annaraven@sfba.social)'s status on Tuesday, 22-Nov-2022 15:01:46 JST annaraven

     in reply to

     @Mrfunkedude If I'm making a sweet pie, I'll use hard apple cider or apple brandy in the crust. Whatever you do, start with really cold ingredients (you want that butter or shortening or lard just this side of frozen), and add the least amount of liquid you can, to get it to just barely hold together. Also, before you roll it out, wrap it in plastic wrap and let it sit in the fridge until it's learned its lesson. Often, I'll make the crust the night before, and roll it out in the morning.

   • Embed this notice
     annaraven (annaraven@sfba.social)'s status on Tuesday, 22-Nov-2022 15:31:10 JST annaraven

     in reply to

     • Shiina

     @YoWatShiinaEsq @Mrfunkedude If you do use a sweet liquor (calvados or apple cider), cut some or all of the sugar in the crust. The sweet in the liquid makes up for the sugar in the dry ingredients.

   • Embed this notice
     Shiina (yowatshiinaesq@mstdn.social)'s status on Tuesday, 22-Nov-2022 15:31:10 JST Shiina

     in reply to

     • annaraven

     @annaraven @Mrfunkedude Ahhhh very good point!!!!!! Thank you so much. I really appreciate this?