Alton Brown — HELP!

Get ready for a good chuckle…..

I don’t bake too often, primarily to keep my carb calories in check, and secondly because I always make a huge mess when I bake.   I’m having my MIL for lunch tomorrow and wanted to bake my favorite pie, lemon meringue, to remind me spring is on the way.   

Alton Brown’s pie crust is super easy, made in the food processor, and I love the taste and texture.  I needed a baked crust, so the instructions say to put a piece of parchment on top of the unbaked crust and fill it with beans, bake for 10 minutes, remove the beans and continue the baking to brown the crust.    Well…. all was going smoothly until the step to remove the beans.  I lifted up the parchment with the beans and a quite a few fell off the paper and back into the crust.  The beans were hot, and I decided to gently pour the beans off the crust. 

pie crust

See, I always make a mess! 

When life gives you broken crusts —



I had to carefully check the crust crumbs.   All I need is Oma to break a tooth on a bean– I’d never hear the end of it. 


1 Response to “Alton Brown — HELP!”

  1. 1 Martha February 11, 2008 at 11:30 am

    Unsolicited advise 🙂

    Don’t bother with the paper and the beans. After the crust is in the pie pan (before baking, of course) just make a couple of slits on the bottom and that will keep it from bubbling ( ?) up. I also sprinkle some flower on the bottom of the pan so the crust doesn’t stick to it. I make mostly spinach pie (greek recipe) and chicken pot pie (Mexican style)
    I’m not an expert with pies and cookies and cakes because I’m like you, too many no good calories in baked goods and too messy, thank God that I don’t have a sweet tooth. It is bad enough as it is.

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