Pie Crust
Posted by pbzmor over 2 years ago
The earlier pie crust post talked about freezing pie crust for later use. It reminded me that my mother used to make large batches of pie crust, mixing the dry ingredients and storing them in large glass jars. When she wanted to make a pie, she measured out enough to make a two or one crust pie and added water before rolling it out. She made fabulous pie crust and I have to think that some of the flavor came from the dry crust setting in those glass jars "seasoning". On the other hand, the glass jars that she stored the dry crust were ones my father brought home from work. He was a chemistry teacher, perhaps that is where the flavor came from.
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