I'm not one to back away from a cooking challenge but the one skill that continues to vex me is crust. No matter how many times I make it I just never really warm up to the task. I suppose I would do just about anything not to have to make it. Its messy, forces me to dig up the food processor out of the back of the cabinet, and you have to plan way in advance since dough needs to be chilled to some perfect yet unattainable temperature for optimum shaping. For these reasons you will rarely ever get a pie at my house unless it by a very special request or I am especially driven to make a certain pie or tart I've seen in a magazine or on a blog. It is a rarity. Just how many crusts have you seen on this blog? None! For those occasions where a pi would be the perfect ending to meal I would certainly talk myself into a crumble or crisp instead to avoid this crust making chore. It is quite unfortunate that store bought crust is pretty easy to detect because I would certainly use it and hide the boxes in the trash and be done with it. Now that I'm doing the French Friday's with Dorie, I know I will be called upon to make it a few dozen times so I'm trying to psych myself up for it. I don't have a very large kitchen and I just always imagine the best crusts come from large kitchens with huge marble counters that can be floured in order to roll out perfect crusts. (Right Ina?)
This week we are making a savory tart for French Friday's with Dorie and that means I have to step up once more and make one. On paper, the directions seem easy enough and I do have all the right crust making equipment. Food processor, rolling pin, high priced non stick tart pans. I even have a fancy silicon crust pad to prevent sticking while it measures out the proper diameter. (It works but its also kinda creepy if you ask me.) What would Ina think? In practice my crusts never seem to go perfectly and my perfectionist nature just can't be appeased with my doughy crust output. The latest result is presented here for your examination even thought I would hardly call it blog worthy. Perhaps you crust mavens out there can chime in and tell me what it is I should be doing ? I pulsed, mixed, chilled, and rolled but my crust still turned into a patchwork of pieces. Is it supposed to pull away from the pan like this? Our tart calls for the crust to be 'partially cooked' but that process shrunk up the diameter and left a few glaring imperfections. Next time I will increase the ingredient amounts and make a bit thicker dough round until I the hang of it. Despite my bitching, it did taste great!
In the end I always know that a crust can be very forgiving once you get it filled with whatever delight you are intending for it. I just wish I didn't have to count on that so much.