Maybe it’s because I grew up in New England. But fall calls for apple tarts. My mother never ever made a pie crust. She decided that they were too difficult to make. All of the pies she ever made were made with frozen Orenoko farms pie crust. Those crusts are uniformly salty and not very tasty. One of the first cook books I owned was the Moosewood Cookbook. It has a really good pie crust recipe. It’s one of the first thing I learned how to make. In my early days of cooking there were lots of quiches and pies that got made. I soon realized that pie crusts could be flavored to match the fillings. The experts often say that lard makes for a flaky crust. Since lard won’t be making an appearance in my kitchen I often use butter in my pie crusts. My father in law once gave me a cookbook he found in the garbage. It was mostly a bad cookbook. It did however, have a great recipe for an oil pie crust that you whip up in the food processor. I have been making tart and pie crust u...
A blog, mostly about my work making Jewish ritual objects, but with detours into garment making, living in New York City, cooking, and other aspects of domestic life. A note about comments: I love comments from readers, from spammers, not so much. I approve comments before posting them so comments are not cluttered with junk. It may take a few hours before your posts appear. Be patient. If you are a real person with a real comment it will be posted.