Russ Parson's "Crust You Can Trust" Anyone tried?
I have a few basic pie recipes, but am looking for something that will work better for quiche or prebaked single crust. I was inteterested in Russ Parson's "Crust You Cand Trust" that ran a while back in the LA Times. http://www.record-eagle.com/2007/may/...
Has anyone tried this interesting technique/recipe? If not, do you use a different, "shorter" recipe for quiche or tarts?
According to the article, this is Thomas Keller's interpretation of a very basic pie crust as set out in his Bouchon cookbook. I don't see how a pasrty shell can get simpler than that recipe. I have Keller's Bouchon cookbook and the one or two things I've tried are very good. His actual recipes are somewhat "standard". But, it his explanation of the recipe and technique that sheds the real light. I will have to try Keller's pasrty recipe soon.