Tourtière success
December 19, 2009 at 10:50 pm (Food)
My pie crust turned out perfect! It was light, crispy, and flaky, and the whole tourtière was very tasty. I know I’m tooting my own horn here, but I’m so happy that I managed to do it myself.
Part of the fun in cooking is also the giving. I brought a pie down to a friend, and he was ecstatic.
Also notice the huge rolling pin I received as a gift from my in-laws. It’s a bit hard to judge the size in the picture, but it works like a charm. I swear, I’ll never go back to a regular-sized rolling pin again.
Meandering Michael said,
December 19, 2009 at 11:58 pm
Droooool……
Gord Bradshaw said,
December 24, 2009 at 8:10 am
Hey Carole! I should have asked what the time and temperature should be for heating up the tourtiére.
Happy Dec 24th…
Gord
Carole said,
December 24, 2009 at 10:53 am
Hi Gord!
Sorry that I didn’t mention it. If you thaw it first, put it in the oven at about 375 for about 45 minutes. Every oven is different, so keep an eye on it. I always test it using a butter knife to poke through the middle. If it comes out and is hot to the touch, it’s ready (assuming, of course, that the crust is browned).
Enjoy!
Carole