Page 77 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

time to use sweet tart dough. Buttery? I think

that’s the ideal opportunity to break out the simple

tart crust!

Next it’s time to master fillings. Let’s make that
filling stand straight up and shout “howdy” when

you slice into it instead of letting loose a flood of

goo that slides around the pie tin. Let’s see those

berries stay together when you heat them without

making a jam. Let’s bring life to a strawberry-
rhubarb filling! I say we make a cream pie that

doesn’t taste like a Cool Whip catastrophe!!

Once we have these skills, we can play in ways

you never thought possible. Whether you’re

making a full-scale sliceable pie for an entire
family or a tiny individual tart, it’s all about flavor.