When I made my first pie crust from scratch, it tasted GREAT. However, it was not enough dough to make a proper crust. I wanted to make one with the pinched edges and I ended up having to make one with a fork chevron due to time. You can see a video here:
However, this time was different. LOOK AT THIS BEAUT:
I was SO pleased. Proper chuffed, perhaps. This is a buttermilk pie made for one of my favorite people. This is one of her favorite pies, so naturally I am terrified for her to try it. She came to pick it up (I provide near-contactless delivery to my ATX-area friends). However, it is a PIE. I cannot sneak a taste. A sliver missing would be pretty damned obvious.
Luckily, I made a double-batch of dough! So I made three tartlets that I filled with the same custard and some sliced pears. The organic pears and vanilla sugar were both from Farmhouse Delivery. My partner and I split that one, then I sent the other two her way. With some VERY sad looking macarons. But that’s another story for another day…
Here’s a picture of those adorbs tartlets:
I wish I had enough dough for four because I really didn’t want to share mine. Ha! You can watch a short video of the dough process here. In under two minutes that dough is whipped into shape thanks to the time lapse feature on my phone!
Thanks for reading!
xo,
PhD & Patisserie 