Ducatista wrote:The recipe makes a single crust. You'll see what I mean once you start pressing the dough into the pie plate... you'd be hard pressed (ha) to spread half a recipe into an even crust with no too-thin spots. If you can make it happen, let me know! Maybe it's possible with more patience than mine.
Good luck, hope you like it! The crust is not for everyone. My sister the pie baker has no time for it, but that's probably because she makes her killer traditional crust as quickly and easily as I make a pot of coffee. I should film it next time I visit (EVERY visit involves at least one pie) and put it on youtube. It's almost meditative watching her.
I didn't get to that crust yet, got too busy today.
When I do - I'm going to test it side by side with rhubarb (with crumble) & pumpkin (butternut squash) pie. Thank you for the advice, I promise that when I take the dive I'll report results.
This oil crust thing grabs at me. It's funny what you said about your sister - as I was flat out of time today. I could have quickly cut a couple of pie crusts (I've gotten OK at that) but I wanted to go for this other technique. I did not have time today - fortunately someone in my life took the time today to craft a couple of rhubarb pies that used neither of the above techniques.
There is something about ground grain & how we fold it into our lives.
p.s. - when you've got a patch of rhubarb growing in your yard,
You get to thinking you should be doing something with it - when you look at the price of it at the farmers market!