Ben Starr

The Ultimate Food Geek

Tag: crust

  • Laughably-Easy Lard (or Bacon Fat) Pastry Crust

    The perfect pastry crust eludes most of us…seemingly thousands of infinitely-thin layers that are tender, but shatter in your mouth while still remaining moist and succulent.  It usually involves massive amounts of butter cut into the flour at just the right temperature to just the right texture…then a chill in the fridge…then the addition of…

  • Rhubarb Pie

    In Texas, where the climate is too hot to grow rhubarb, it’s not an ingredient most folks here are familiar with.  When it does appear on market shelves in the spring, it can cost upwards of $6 a pound…pricey for a vegetable.  But occasionally I’ll run across it on sale, or we’ll splurge on it…