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When I announced pie making week, I promised five days of information. That was before I remembered savory crusts, which really had to be part of it. So a bit more is coming in the next few days, specifically a pate sucree, which I will use for both a pie and a lattice crust. And I haven’t forgotten I promised my friend linshaolin that I’d post a crumb topping. It’s coming too.
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Hi From Scratch. I am really looking forward to the up and coming posts. I am loving your crust posts. Interesting that in Australia, we call pie crusts “pastry”. Does pastry have a different meaning in your part of the world?
Hi! Glad you’re enjoying this mini-marathon.
“Pastry” does mean pie crusts here but in general usage, most home bakers tend to think of pastries as things made from pate a choux. Common lingo is pie crust or pie dough, so that’s what I go with.