Friday, November 23, 2007

How bad could it really be?


-Make Mark Bittman's flaky pie crust recipe the day before, shape it into a thick disk, and refrigerate it.

-When you're ready to roll it out, start by whacking the cold dough with the rolling pin, to compact and flatten it. This really helps keep the dough from cracking as you roll.

-It's surprisingly easy to make a lattice-topped pie.

-A whole lemon worth of zest, nutmeg, cinnamon, and two tablespoons of butter make very tasty additions to a granny smith filling (along with the normal flour and sugar).


-Accidentally broil the pie instead of baking it. The top crust will burn, the bottom crust won't cook, and the juices won't thicken. Despite all this, it will still be tasty and make a fine breakfast.

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