Pie Poem

August 29, 2006 | By | COMMENTS

When your pie crust won’t roll out

and your dreams and hopes start to tumble…

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Throw those shreds right in the trash

and make yourself a crumble.

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- A. Gourmet (1979 – Present)

Categories: Uncategorized

  • zeep

    tell us more, tell us more, did it put up a fight?

    tell us more, tell us more, did you eat out tonight?

  • http://becksposhnosh.blogspot.com/ sam

    haha – I will remember this poem next time. I am certain there will be mant MANY next times when I will be able to put your new mantra into practise…

  • http://pinkhouse.typepad.com Shelley (Pink House)

    You should try a Rollplat (not sure the spelling and I could go look in the cupboard…but no). Anyway it’s like a cousin to the Spillplat (or something like that that people bake on. You lay the plastic mat (Rooplat) across your counter and roll out the pie dough. It doesn’t stick and doesn’t slide. Just rolls. Then you pick it up and plop it over upside down onto your pie bottom. I swear by it. I also like to use a pastry “sleeve” on my roller. Just little tricks to make the rolling pie crust job easier.

  • http://dirtpusher.blogspot.com Judith in Umbria

    Yes, the Silpat makes pastry possible for those of us not gifted in the plastic arts! That crunmble is the fattest crumble I EVER saw.

  • http://foodbeam.blogspot.com fanny

    Did that poem mention that the crumble has to be BIG?

  • Jill

    I grew up with Craig, and by way of his sister, your blog has found a new fan-base in Seattle. After reading about your adventures with pie crust, I would like to ask that just once, you try this pie crust recipe. I realize this is presumptious, but I swear this crust recipe is easy peasy to roll, pretty and tasty. I make it in the Cuisinart!

    Ingredients for one pie layer:

    1 and 1/8 Cup flour

    1/2 Teaspoon salt

    1 Tablespoon sugar

    1 Stick unsalted butter (cold)

    4-6 Tablespoons ice water

    Directions:

    I make one layer at a time. In the Cusinart, combine flour, sugar and salt and pulse 5-6 times. Cut the cold butter into 10 pieces and drop them through the cuisinart shute all at once. Pulse 6-8 times, or until mixture is the consistency of fine pea gravel. Add 1 T of water at a time thru the cuisinart shute and pulse 2-3 times after each. When you can see mixture start to clump in certain parts, dump it all onto a big piece of plastic wrap. Use the plastic wrap (instead of your hands) to form into a ball, then a disc shape and then chill it while preparing the next layer. I like it fairly wet and then when it comes time to roll it out I use a lot of flour. Then when you’ve got the pie all assembled, brush the top crust with milk and sprinkle with sugar before baking. I also use this recipe (sans sugar) for quiches and savory tarts all the time. Let me know if you give it a try and how it works!

  • Patti

    Looks good! is it apple? I do something similar, but with a bottom crust in a deep dish. My friend used to ask for it for her birthday in lieu of cake. But then I married someone who doesn’t like pie. (Who doesn’t like PIE?)

    1979? My dear, you are but un enfant!

  • http://vidadulce.blogspot.com Christine

    Put away everything, clean up your kitchen and go to Bamn, the Automat when it opens this week. You simply must tell us all about it!

    Ciao, Christine

  • http://www.pinknest.blogspot.com pinknest

    i want to punch it! :)

  • http://mizz4m4nd4 melissa

    i didnt even read the poems