Advancing Food Technology

[bluegargantua]

Hey,

So tonight I came up with an awesome idea.

Tonight I talked to someone who said, "yeah, I wanted to make a lemon meringue pie, but I made too much lemon meringue, so I had sort of this side dish of lemon meringue pie sans pie crust.

Well, you know, making a pie crush from scratch can be a pain in the butt. It occurs to me, however, that you could do the following:

Make a pie crust, but don't put it in the pie pan, just roll it out, a bit thicker than average and bake it up. Then cut it into triangles. The pie filling gets heated up separate.

Now dip your pie-ta chips into the filling and enjoy!

Cordon Bleu, Shmordon Foo
Tom

Comments

[katatonic-state.livejournal.com]

My mom used to do something along these lines with leftover pie dough. She'd roll it out and cut it into strips (or shapes with a cookie cutter if she was feeling particularly June Cleaverish), brush with butter and then sprinkle with cin-sugar and bake. Yummy. It'd be easy enough to make them for dipping purposes too. :)

[z-gryphon.livejournal.com]

If you've made the chips anything like actual pie crust, though, they'll just crumble and/or break off when you dip them. "Tender and flaky" doesn't really work that well with dipping. :)

[muffyjo]

Also, buy frozen phyllo dough, handle as little as possible and do the same thing. Much less time consuming. :)

[pierceheart.livejournal.com]

lemon meringue, or the lemon curd, sans meringue topping?

If it's simply lemon curd, refrigerate, and save for spreading on shortbread.

[melebeth]

In theory, brilliant. I don't know if it would work, but I love the idea.