This blog is, often, or at least early on, about cooking without a net and what happens when one does that.
I realized that I owe this blog such an entry about making pie crusts.
I don’t bake. Too much like chemistry, too exacting. The part of my personality that makes me great at stir fry makes me terrible at cookies.
The closest I get is pot pies, and when I make those, I always buy vegan pie crusts from the store.
But I’ve seen Alton Brown’s pie crust episode a couple of times and I thought I remembered how it went. So, when a friend was cranking out a couple of peach pies for a work event, I made an off-handed comment about crust making and got roped into demonstrating my 7337.
This was a humbling experience, and I now know that buying vegan pie crust isn’t lazy, it is very, very smart.
If you want to be truly amazed by chemistry, try this sometime. Make pie crust dough with only vegetable flavored shortening, no butter, no lard. Be prepared to throw the result away and spend a lot of time scrubbing any kitchen tools that touched this stuff which will somehow manage to crumble and tear if you look at it sideways while at the same time managing to stick better than simple syrup to pretty much everything near to hand.
Also, do not attempt anything so foolish as trying to convert the result to a flat bread or cookies.
Sometimes, just sometimes, being clever makes things worse. And worse. And worse.