I’m an all-butter crust kinda gal; I’ll exchange flavor for flakiness any day of the year and, like a lot of us, I’m pretty freaked out by shortening in general. But, I caved this year. One too many articles about the best non-lard crusts resulting from that magical blend of both vegetable and butter fats, plus the seal of approval from the America’s Test Kitchen cookbook (and as we all know, I’ll do anything they say) and there I was, scooping tablespoons of that white stuff from a can. To compensate for the butter lost, I used some Danish butter, so rich that but ten minutes after the pie went in the oven, the unmistakable scent of buttery brilliance hit the air and we swooned.
Thursday, November 23, 2006