Pie crust

My wife has an excellent pie crust recipe. I’m not sure of its provenance, but she’s a trained pastry chef, so whether she concocted it or it merely receives her stamp of approval, you can be assured that it’s quite good.

The other day at work, a woman with whom I have shared this recipe asked me what my wife does with left-over pie crust once the pie is constructed. I didn’t have an answer, because there isn’t any left-over pie crust. That is to say, you take what isn’t used on the pie, put it on a baking sheet and bake it into a species of cookie.

I almost felt that I ought to react like the people in the story about the whiskey-tasting. A man was on a whiskey-tasting in Scotland, and, never having done it before, asked the guide if whiskey was tasted in the same manner as wine: rolled in the mouth and then spat out. The guide looked at him as if at a particularly slow and truculent child. “Spit it OOT? Oot, didja say?” And no one spoke to him again for the rest of the tasting tour.

Saving pie crust, forsooth!

Listening to: Joy Electric – We Are Rock (The Faint Mix)
via FoxyTunes

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