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I used Ruth's Grandma's Pie crust for my Strawberry Rhubarb Custard Pie. Followed the recipe exactly except when i cut in the shorting i left hazelnut size pieces of shornting instead of crumbs (it makes it alot more flakey.) Egg washed the top and sprinkled with sugar.
Date Posted: Nov. 28, 2008
Photography Notes: I didnt spend a lot of time photographing this pie, it was right before thanksgiving and i was trying to get all the food ready, and had my boyfriend take a picture of this before it got devoured.
Photographer:
Cooking Level: Intermediate
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