I tried my rolling pin out at a pot pie a few weeks ago with a beef pot roast that didn't cook up tender enough, and the crust ... well ... there's a learning curve. It tasted great, but it looked ... not pie-ish. I had skipped the washing-the-butter step, thinking maybe it didn't apply to modern-made butter. Once I finally scraped the dough off the rolling pin, pastry mat, and most of my hands, it just didn't look like a pie crust should. Hubby said he wanted another one anyway, because the more I practice the more he has the opportunity to eat.
The Fanny Farmer cookbook has three different pie crust recipes (called "paste" and in the pastry chapter) so I tried the one without butter tonight, and this time it looks like a pot pie!
|Ham pot pie|
This kind of cooking is the only change I've made to my diet since June ... oh, and in addition to using real butter instead of margarine I have even bought real lard to make my pie crusts. And yes, I am still losing weight, although not as quickly as I did over the summer.