Sunday, 29 May 2011
Sweet Pie Crust for Vegetarian Friday
I did mention around Tuesday that I wanted to try out two recipes from the DH girls. Enthusiastically, I got the pie crust and filling ready but was soon dampen when hub came home with a not-so-good stomach condition. I took the easy way out by chilling the pie crust in the fridge first and figured, I will come back to that when hub´s tummy is good again.
When Friday came, I separated the crust into 1/3 and 2/3 portion to make two varieties of topping. The original recipe for this pie crust is sweet base but I omitted the sugar because I wanted to make both savoury and sweet kind. The savoury ones were stuffed with chicken pie filling while the sweet kind was made into a tart base for a simple, sweet custard which I later top with seasonal strawberries. I am very happy with both the outcome because the butter taste was very evident in every bite. Yum yum yummm ... but, out of curiosity, I do want to try out the original recipe once I get my hands on some really, really good rasberries when the season arrives.
We had both the pies for coffee break before hub dissappeared downstairs to touch up MIL´s recently reconstructed bed, and then the balance for dinner before he dissappeared once again for some last minute friend´s house visit and shopping.