crustiness attained

A pastry crust has been sitting in my freezer ever since the insufficient crustiness incident. Yesterday, I finally pulled out the crust and made this Onion Pie with Mustard Cream:


The filling is from Vegetarian Cooking for Everyone's recipe "Onion Galette with Mustard Cream," but I put the filling in a pie pan rather than in a galette. A galette is a "savory flat pie" made without a tart pan or pie pan by simply placing the filling in the center of a rolled out circle of dough and then folding the cides over the center. I prefer tarts and pies because they have a lower crust-to-filling ratio.

In order to avoid another undercooked crust, I blind-baked the crust for 10 minutes while my six cups of onions cooked on the stove. I don't have any fancy pie weights, so I just weighted the crust with dry kidney beans.

The filling is mainly onions, cream, mustard, and eggs. The recipe also includes 1/2 c bread crumbs, an unusual addition. The dominant flavors are onion and mustard - quite good, but I like plain onion tarts better.

The bottom crust turned out perfectly cooked. It is flaky and delicious. Hooray!

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