When making a pie crust there are usually two ways to do it. A plain flour and butter crust can be used for both sweet and savory types of pies. Sweeter crusts made of crushed cookie crumbs are lovely for frozen custard pies. If these two types of crusts are so popular, why would someone want to make a different kind? Maybe some ingredients are missing and a substitute is needed. Or, maybe, it can make a nice change of pace from the same old pie crust. The imagination is endless.
When making a quiche, especially for someone with a gluten intolerance or any other food allergies, there are some substitutes for a flour-based crust. One suggestion offers baking a mixture of one cup cooked rice and one egg in the oven for ten minutes before adding the filling. Another says to use a mixture of mashed potatoes and an egg, and then bake it for ten minutes until the surface is firm. A different potato-based crust recipe uses two raw potatoes that are grated plus an egg. This particular one should be cooked until it is light brown before adding anything else to it.
When making a sweet dessert pie, but there aren’t any cookies to smash for a crust, what else can be done? Some people might use a mixture of cake crumbs and a tablespoon of sugar. Bread crumbs work just as well, too. Or, instead of making crumbs, use sliced cake or sliced bread. Just cut the pieces to fit into the bottom of the pan, then make a mixture of an egg, a half of a cup of milk or juice, and a tablespoon of dry sweetener. Pour the wet mixture over top of the slices, add a layer or two of sliced fruit, a sprinkling of cinnamon and sugar, and then bake.
Now that you have an idea of how to get creative with substitute ingredients, how else can a pie crust be creative? Making a fancy edging on the flour-based crusts is creative. One of the most popular ways of edging a crust is pinching the edge all the way around the crust until it has a soft zigzag formation. This type of edging can also be done using a fork. Another option gives the edge a scalloped look. Just trim any excess crust that overlaps the pan. Then, use the inverted side of a spoon to gently but firmly press all around the edge. Instead of a spoon, some people like to use a fork to make an imprint all around the edge.
There are a couple of creative ways to use the excess crust that gets trimmed off the edge of the pan. First, ball up the trimmed crust and roll it out flat. Leaves can be cut out of the dough and then layered all around the edge of the crust. The newly rolled out dough can also be turned into two long, thin lines which can be converted into a braid. Then, the braid can be gently pressed around the edge.
Beginner cooks should always follow the directions in any recipe until he or she gets better in the kitchen. As he progresses in his kitchen skills, he can try more creative things when cooking. All recipes can be altered to fit dietary needs and the kitchen is the ultimate studio for creativity.