Pie Crust Blues

Tex here. A few weeks back, Ruthy did a post on quiche (click here to see it) which got me to craving quiche. So after a few days of thinking about nothing but quiche, I decided to make my own. To do this, I started with one of those refrigerated pie crusts that are already rolled out. They're good, they're easy, and...well, they're easy.

The quiche was great, the crust was great, nuf said.

So Saturday, I decided to make that mouthwatering treat again. Except I didn't have any refrigerated pie crusts. And I wasn't about to run to the store. I'll just make my own.

Epic failure.

I've tried countless times to make my own pie crust, but I can never get them to roll out right. I made sure my ingredients were cold. I wrapped the dough in plastic wrap and put in the fridge for thirty minutes. I was careful not to add too much flour or water.

I don't get it. Why can I not do this?

Ruthy would say it's because I didn't use her never-fail pie crust (recipe here), which is probably true. Nor did I go back and look at Jan's pie crust demo (click here to see it and be a better person than me).

Sigh.

Alas, on the second try, I finally got the crust rolled out enough to fit in the pie plate. I didn't care much what it looked like because, like people, it's what on the inside that counts. So until I can master the art pie crusts there's only one thing left to do.

Let them eat cake!

(This gorgeous creation is courtesy of my daughter, Rachel and her little helper on the right.)