Breana: That’s true. I’ve made standard pie crust before, and I did notice the difference in texture. The main difference—in ingredients—between this recipe and others was the buttermilk and vinegar, instead of just butter and cold water.
Adri: When it cooked, it had a light, flaky, and buttery taste that I hardly ever get from store-bought crust.
Breana: I agree with everything you said, Adri. One of the things I was worried about was if the vinegar flavor would be too strong, but there was nothing to fear. The flavor of the butter really came through. As the recipe says, remember to put the pie shields or foil to keep the exposed crust from overbaking.
After we made the chicken-pot-pie, we had some crust left over, and we decided to put it to good use. We also had some leftover pumpkin puree and half of an eight ounce block of cream cheese, and those were also going to be put to good use. The second recipe we tried was the Pumpkin Cheesecake Pie from Will Cook For Smiles; although, we cut the amount in half + used half-and-half instead of cream (because that’s all we had enough for, but we’ll likely make the full recipe when we try this one again).Breana: I was happy with how it came out. Overall it was just good, and I got enough of the pumpkin and cream cheese flavors.
Adri: It was delicious. There’s nothing else to say except for: go try it out for yourself.
What recipes did you make this holiday season? If you have any recommendations, leave them in the comments down below.
