Pie Crust Question from a non-baker
While I enjoy cooking, I find baking challenging. I want to make quiche cause I have some really nice smoked polish sausage to use up and my brain decided to remember the quiche my mom used to make.
If you are making a savory pie and your crust recipe calls for sugar, should you omit the sugar?
Thanks for the help,
and if you've not got the knack for pie-crust making, you can make a crustless quiche easy-peazy.
courtesy mark ruhlman, i started making quiches in much deeper cake pans, as opposed to shallow pie plates. it produces a much silkier, custardy, lush end-product. my guests have swooned over them.
Depends how much sugar. A little sugar would help with the crust's texture and create a more caramelized flavor in the crust. A lot of white bread and some wheat breads contain a little sugar and not just to proof the yeast. If the crust tastes as sweet as shortbread when baked, then I would cut back on the sugar. If it is virtually undetectable or just slightly sweet, I would leave it. A little hint of sweetness is a nice foil to something salty like sausage or bacon. If a pie crust is too daunting for you, you could always do a strata with something like challah bread.