Previous post: Flip-flop Award – Hillary Clinton

Next post: Cartoon of the week – 10/14

A second small helping

October 13, 2007

in baking, pies and tarts

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.

Share/Save/Bookmark

{ 2 comments… read them below or add one }

1 VegeYum October 14, 2007 at 5:07 pm

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?

Reply

2 ellaella October 15, 2007 at 11:16 am

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.

Reply

Leave a Comment

You can use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv Enabled