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Corriher Helps Conquer Crust

December 9, 2010

During a November food assignment for the AJC food writer, Wendell Brock, invited food scientist Shirley O. Corriher to his home to instruct him on the art and science of making pie crust. Corriher is a James Beard Award winning cookbook writer for Cook Wise and has most recently published Bake Wise. During our morning […]

CrustBlog0007

During a November food assignment for the AJC food writer, Wendell Brock, invited food scientist Shirley O. Corriher to his home to instruct him on the art and science of making pie crust. Corriher is a James Beard Award winning cookbook writer for Cook Wise and has most recently published Bake Wise. During our morning in the kitchen Corriher instructed and my uncle, Mr. Brock, rolled two beautiful pie crusts which were used to make a quiche of gruyere and mushrooms and a spicy peanut and chocolate pie. Both were delicious and were extra special because of the flakey home made pie crust.

I learned two important things during this assignment! One, “you need big slabs of cold fat” says Corriher, ¬†for flakey pie crust. And two, I think I can do this… with a little extra time of course! I think you’ll feel the same way after you read the article which can be found at the link below! Enjoy the images (some of which were published in the print edition) and get busy baking!

http://www.accessatlanta.com/atlanta-holiday-guide/entertaining/for-thanksgiving-conquering-fear-735247.html

Shirley and her husband Arch

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