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If you wish to give your stale bread second life, do-it-yourself breadcrumbs are the MVP. They’re tastier and more energizing than store-bought variations, all whereas decreasing meals waste as well. Breadcrumbs can add crunch to pasta dishes, are an unexpectedly great omelet filling, and, like croutons, give a pop of texture to salads. However what in case you took these breadcrumbs one step additional, and pressed them right into a pie crust?
King Arthur Baking Ambassador Martin Philip writes his personal e-newsletter, The Sassafras Curio, and lately wrote a couple of lightbulb second he had when gazing a pile of stale bread (a hazard of the baker’s life). He writes, “Might I flip stale sourdough right into a pie crust? What if I cubed and toasted slices, then floor them up within the meals processor as I’d with a graham cracker or saltine crust? Would it not style like buttered sourdough toast?”
The reply is sure. Enter the Buttered Toast Press-In Pie Crust. It begins with the usual course of for making breadcrumbs: Dry cubes of bread within the oven and blitz them in a meals processor till high quality. Then, add softened butter, a number of tablespoons of brown sugar, and a giant pinch of salt to remodel these humble breadcrumbs right into a genius press-in pie crust. It tastes like your morning toast was frivolously dusted with salt and sugar then remodeled right into a crunchy, crispy crust.
This method for bread-turned-pie crust isn’t restricted to simply crusty sourdough boules or utilitarian sandwich loaves, both. Day-old croissants and off enriched breads are truthful recreation too. Simply hold this in thoughts: The extra flavorful your bread, the extra flavorful your pie crust. “I like a mix of various breads in a single crust — some darker breads like strong sourdough loaves, contrasting with lighter baguettes,” Martin shares.
From there, let your creativeness run wild. After some cross-testing, our Check Kitchen dreamed up combos like luscious Banana Cream Pie with a chocolate milk bread crust and Vanilla Chess Pie remixed with cinnamon bread crust. Martin used his sourdough crust to make a tangy lemon pie that he topped with a billow of whipped cream, with some bitter cream for further physique and taste. (Get his recipe right here.) And if savory pies are extra your pace, merely scale back the brown sugar within the crust to 1 tablespoon. (And observe the “Ideas” on the backside of the recipe to make a killer quiche with it.)
When you’ve determined in your crust and filling mixture, make sure the crust is assembled appropriately. “Actually firmly press the crumbs as you load it into the pan to make a dense, strong crust,” Martin recommends. “My favourite pan is that this tart pan, which has a detachable backside that makes serving simple — significantly helpful for this extra delicate press-in crust.” Utilizing the flat backside of a ingesting glass or measuring cup to press down the crumbs ensures a fair, compact crust that gained’t crumble. As soon as the filling is ready, you’ll be able to pop the tart pan backside out to switch it to a reducing board, leaving you with a superbly scalloped edge and easy-to-slice pie.
Bread goes stale extra simply in these sizzling summer time months, which is an actual annoyance. However when you do this crunchy, toasty crust in your subsequent pie or tart, you would possibly notice that would truly be factor.
Watch Martin make Ache de Campagne on YouTube. It is nice for toast, even higher for pie crust!
Cowl picture by Rick Holbrook; meals styling by Kaitlin Wayne.
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