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Pie Crust Question from a non-baker

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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,

Bz

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    1. re: roxlet

      I'm late to this thread but ditto.

    2. Maybe. Personally, I don't add sugar to any pie crust, but if you've tried it and really like it with some sweet filling, it probably will be just as good with savory.

      De gustibus non est disputandem.

      1. 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.

        1. 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.