The book will now have a place of honor on my shelf next to the books that I actually use rather than just salivate over. McGee, Corriher, Wolke, Alton Brown and now Parsons. Nice job.
What really hooked me was the section on pie crusts. I've gotten myself into a bit of a dilemma. My wife wants chicken pot pie. Fine, I can do that. She suggested I buy a pie crust. I was insulted. I was outraged. My manly ego reared up to the full height of its fire-wielding, meat-searing glory and yawped, "Storebought piecrust? I'll make my own damn pie crust, thank you very much."
This despite the fact that I've never made a pie crust in my life.
Ah, but I have books. I have the Internet. I have Russ Parsons captive on eGullet! Bwahahahaha!
Anyway, I'm thinking short crust rather than flaky, mainly because the filling is going to be a bit goopy and I don't want my pie to have the texture of a third-grader's paper mache project. I'm thinking blind baking beforehand. Maybe a puff pastry top.
I've armed myself with a new deep dish pie tin, roasted a chicken and have everything ready to go. I bought lard because I remember that's what my grandmother used. I also bought a Marie Callender's frozen pie crust -- just in case. I've hidden it in the freezer behind the year-old tub of Blue Bunny ice cream that everyone hates and covered it with a bag of Tater Tots. I have a detailed cover story about Thanksgiving pecan pie in case it is discovered. So I'm set. I think.
- Am I right about the short crust versus flaky?
- You mention that commercially rendered lard doesn't taste good. Should I just use butter or shortening instead?
- Any hints on thickening the filling so that it doesn't ooze out onto the plate like The Blob going after Steve McQueen?
Edited by Chad, 15 October 2003 - 07:02 AM.