I’ve been having a pie crust problem lately. No, it’s not the calories. It’s not even the Crisco/butter/lard dilemma.
It’s the quantities. It used to be that a cup of flour and 1/3 cup fat was enough for a single-crust pie, and double that made a two-crust pie.
It’s not working out that way anymore. Every pie I make, I run out of dough, and find myself patching and hoping and making do. I suspect it’s the flour.
Happened again the day before Thanksgiving.
I planned to make an apple pie and a pumpkin pie. Three cups flour, one cup fat. Made enough for two crusts. One for the pumpkin––great. But what about my planned two-crust apple pie?
I took a poll, and making a streusel topping won out over making more pie crust.
I have two streusel recipes–one calls for oats, and one doesn’t. I couldn’t find either one of them.
Frustrated, I reached for How to Cook Everything––and discovered that Mark Bittman’s streusel recipe calls for pecans! Yum! Brilliant.
The apple pie was amazing. Sure, it would have been delicious with a plain crust, too. But without running into obstacles with the crust and the missing streusel recipes, we would not have had such a special, festive pie.