![]() ![]() Use a 4-inch biscuit cutter to cut circles in the dough, then gently transfer them one-by-one to a standard-size muffin tin and press them into the wells. Roll out the pie crust to about 1/8″ in thickness, the thinner the better. Gather the dough into a disk, wrap it tightly in plastic wrap, and place in the refrigerator to chill for at least an hour. If not, add more of the ice water, a tablespoon at a time, until it does. If the mixture holds together when squeezed, it has enough moisture. Drizzle the mixture over the flour mixture and stir with a wooden spoon until the mixture comes together into a pebbly, shaggy dough. Whisk the creme fraiche and two tablespoons of the ice water together in a small bowl. Using the coarsest holes on a box grater, grate the slightly-thawed (or slightly-frozen) butter into the flour, then mix gently with your fingers to incorporate it into the flour, just until the butter forms pea-sized clumps. (Alternatively, if all you have is refrigerated butter, pop it in the freezer for 30 minutes prior to making the crust.) In a large bowl, combine the flour, salt, and sugar, and mix until well-combined. To make the crust: Let the butter thaw briefly at room temperature, about 5-10 minutes. ![]() Thank you to Vermont Creamery for sponsoring this post! All opinions are, as usual, my own. I’ll be pairing up with Vermont Creamery again next week to use it a savory recipe, too! After seeing sour cream pie crusts here and there, I wondered whether crème fraîche might work the same way in producing a crust that’s a bit easier to roll out but just as tender and flaky, and it turns out that was exactly the case! I love crème fraîche the more I cook with it, for its ability to step in for both sour cream and heavy cream in so many applications - it’s rich, so not for every day cooking, but every once in awhile, it’s perfect to make food feel a little festive. Lo and behold, their mellow, dulcet flavor and chewy texture fit right in, and the filling was every pecan-less pecan pie dream I’ve ever had fulfilled.įor an extra touch of holiday decadence, the crust here incorporates a few tablespoons of Vermont Creamery crème fraîche. I mean, what?) Gooey and molten with a brown sugar and, here, maple syrup filling, I couldn’t imagine anything more perfect to introduce to honey-sweet, toffee-like dates. (Because I’m the wicked stepsister who likes eating all the pie filling from underneath the pecans and leaving the nuts. And the first (of many) is these butter tarts! Butter tarts are a Canadian beauty I’ve been meaning to try ever since I noticed they were kind of like a pecan-less sister to pecan pie. Get it?”) but, with or without him, I’m fairly sure I’ve eaten my weight in them since April.īecause their distinct warmth seems perfectly suited for cold weather (well, of course, sticky toffee pudding), I’ve been waiting for holiday season to roll around so that I can tuck dates into every cozy-weather dessert I can think of. B2 was unmoved by my date revolution (although he hasn’t gotten tired of responding to “Want a date?” with “I thought we were already married. They have a consistency like caramel and nearly the same buttery taste they’re sticky and soft and reminiscent of wonderful things like honey, cinnamon and molasses. This is probably news only to me at this point, but it turns out dates are pretty much candy. And then I was gifted a box of really great ones, with fancy things like orange peel and almonds tucked inside, and my world was totally rocked. How are they so good? I don’t know how I was so woefully misinformed, but up until a couple months ago I had this idea that dates were just a vague something to be nibbled on at your grandmother’s house if all the cookies were gone, or maybe used as a convenient vehicle for goat cheese and bacon, or admired from afar as a healthful “substitute-for” things I am generally reluctant to substitute. But I am newly, and really, obsessed with dates. So I think I’m about five years late to this party. ![]()
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