I really dont like it when readers leave comments on my voicemail without leaving their name or number.
This time, I wish the gentleman had, just so I could give him credit.
I wrote last week about getting lessons from experienced home cooks on how to make pie dough and gravy. I came into the office that morning to receive this anonymous critique on my voicemail: I have been railing for years against the kind of pie crust recipe that you put out. ... The flour and the pastry cloth is all just complicated garbage.
The gentleman caller went on: The recipe as you put forward appears to me to be one more effort to make things more complicated than they need to be.
He offered a quicker solution and one that many readers sent me after my original column about my kitchen nemeses to roll the pie dough between two sheets of wax paper. Then you can easily peel the wax paper off and set the crust into the pie plate, avoiding any difficulties in moving the crust from kitchen counter to pie plate.
If the pie dough sticks to the wax paper, the reader said to put it in the freezer for five to 10 minutes and try again.
His method also avoided two pitfalls: drying out the crust by rolling it out on a floured surface and working the dough too much and creating a tough crust.
He also took issue with how much time the recipe required from start to finish, with 30 minutes to an hour that the dough sat in the refrigerator and the 10 to 15 minutes you let it sit on the counter to get rid of the chill.
He told me: It does not take me an hour plus to make a pie.
So I tried his tip last week and it worked beautifully. Between the pie pastry recipe from my original teacher, Glenda Gosztyla of Raleigh, and this gentlemans trick on rolling out the dough, I whipped up a pie crust in less than 30 minutes.
All I can say is thank you, readers. I cant wait to tackle pies with homemade crust for this years Thanksgiving feast.
Weigl: 919-829-4848 or email@example.com; Twitter: @andreaweigl