Just took this one out of the oven. I've most certainly made this Pecan Pie before, recipe compliments of Camellia Grill in New Orleans. But, today, I'm trying out a new crust. I'm putting my pie crust baking technique in the expert hands of the folks at Four & Twenty Blackbirds.
Hoping it is as delicious as it's aroma - cause it sure as heck doesn't look very pretty. Mind you, that's not the recipe's fault. I'm just not a pastry-making maven. My go-to for pies is to use a fork, letting its tines press into the dough for a bit of a crust design.
As you can see, that tine handiwork didn't do the trick this time around.
Beauty aside, I've yet to find a pie crust recipe that I return to time and time again. Maybe this one will prove a winner. And, if so, maybe I'll develop the skill set to lovingly mold and crimp crust dough into breathtaking design.
Nah. I'll just have to press harder with those fork tines.
Comments