Humble Pie... Crust- 4/9/09
The culinary gods must know when I'm getting cocky. Just when I start to feel like I'm really getting the hang of this cooking thing, along comes a simple pie crust to make me humble again. Tonight, I made the Ricotta Polenta Pie recipe on page 12 of April's Gourmet magazine. I've never been a confident pie crust maker and today was no different. After chilling the dough for the crust overnight as recommended and then taking it out to warm up (I don't get that!), I tried to roll out the dough. The operative word was try. The crust cracked in numerous places and even with frequent flouring, little pieces kept coming off the crust and sticking to the rolling pin. I finally got a large enough circle of dough and turned it over into the pie plate. Again, the crust broke into many small pieces and I had to squish the pieces together and the whole bottom looked like a rather monochromatic patchwork quilt. I should have taken a picture but that would have been embarrassi...