by Jo Ann Henderson » Wed Dec 11, 2013 5:18 am
I make my own pie crusts. But, I prefer tarts so most of the time I make a pâte sucré in the food processor and I usually have one on hand in the freezer. I will use the Pillsbury in a pinch when I want to make a quiche at the last minute, but that happens maybe once every couple years. I find those crusts a bit too salty and the texture a little off-putting for my taste.
"...To undersalt deliberately in the name of dietary chic is to omit from the music of cookery the indispensable bass line over which all tastes and smells form their harmonies." -- Robert Farrar Capon
