Tonight I conquered my fear of pie crust. I had leftovers from a roast chicken and some assorted veggies on hand, along with a bit of gravy - and what could be better than a chicken pot pie?
I confess that I stopped at the store and looked at ready-made pie crusts. The ingredient lists were... daunting. I held onto a box for a little while, then decided that making a small pie crust couldn't be too hard... and I was right!
I used the most basic of short crust recipes, cut in half - 1/4 c. butter, 1/2 c. flour (half all-purpose, half local soft wheat) and as much ice water as it takes to bring it under control (a couple of tablespoons.) It wasn't the easiest thing I've done, and the rolling of the pie dough looked like a bad sitcom, but by gum I managed a successful pie crust! I only used a top crust, since I like the flaky top part the best.
I was a little concerned at how the soft whole wheat flour would behave, but I needn't have worried. The crust browned nicely and was flaky beyond belief. I had a small ball of dough left, so I rolled it out into a vaguely oval shape and spooned on some jam for a tiny but tasty jam tart (it did leak all over the pan, but I
So thus ends the final Dark Days meal. Huge thanks to Laura at Urban Hennery for throwing down the gauntlet and doing the wrap-ups, and to all my fellow Dark Days challengers (whose menus were a constant source of inspiration.)