Ricotta with honey and vanilla.
Ghiradelli dark chocolate chips and milk a few tablespoons each , ⚡⚡ zapped ⚡⚡ for ten seconds.
Fuzzy wuzzy tender little berries.
I make a great crust. * exhales on fingernails, buffs nails on shirt * It's no problem at all. But sometimes I just don't want it. Other times, that's all I want. There's no rule that sez they must always go together.
What kind of fat do you use in your great crust?
ReplyDeleteLard, butter, or Crisco, or some combination?
Ralph, all three, mostly butter. I measure the flour roughly by the scoop, (for the above it would have been about 3/4 cup) then rub in a combination of fat with my fingertips, assessing the degree of fattiness as I go and adjusting the amount usually with nicks of butter. Then spritz just enough ice water to hold the mass together and not working the dough to avoid gluten from developing. Then chill to autolyse and relax before proceeding to rolling or just pressing. I've never used an egg, but now I'm kind of curious about that.
ReplyDeleteOh, I forgot, for the above, I'd also have used a little sugar. The extra dough, if there is any, makes a great crumbled topping or even little cookies.
ReplyDelete