TWD: Crunchy and Custardy Peach Tart

Wow! This tart was so good! Honestly, it caught me off guard because I don't like custard and I really don't love peaches that much. The tart crust was supposed to be an almond crust but I had a freezer full of pecans and I decided to do a Southern take on Dorie's French tart. Cream, an egg, sugar, and a little almond extract are poured over fresh peaches and topped with a pecan crumble.

Again, this tart just wasn't what I was expecting! It was so delicious and had such a sophisticated flavor and texture. The tart was wonderful warm, room temperature, an especially chilled! We ate the whole thing in a little over two days- Derrick was eating it straight off the tart pan!

Thanks Rachel of Sweet Tarte for choosing this surprisingly amazing tart for this week's Tuesdays with Dorie recipe!

TWD: Tender Shortcakes

These shortcakes were everything I could have asked for in a shortcake: a little crunch on the surface, soft and pillowy on the inside, and a delicate sweet biscuit flavor. The recipe makes a ton of shortcakes- I got about 14 large ones (baked half, froze half unbaked for later) and they can be filled with anything. I was hoping to do traditional strawberry shortcakes but our strawberry selection was pretty unappealing so I settled on fresh raspberries and blackberries. The taste was great, but I think I prefer the juiciness that strawberries provide the traditional strawberry shortcake. I think I might serve the ones that I froze with homemade vanilla or cinnamon ice cream and strawberries and blueberries. Thank you Cathy of The Tortefeasor for choosing this week's delightfully summery Tuesdays with Dorie selection!

TWD: All in One Holiday Bundt

I'm very thankful for many things this Thanksgiving season: good health, a new addition to our family, a comfortable place to live, a loving family, and the fact that this month Tuesdays with Dorie is allowing it's members to post November recipes in any order they wish (as long as the post is on a Tuesday)!! I went to Sam's Club on Friday and stocked up on Fall baking supplies. I got a giant bag of crisp, sweet Gala apples, four pounds of butter, a sack of fresh cranberries, and a three pack of pumpkin puree. In retrospect I might have gone a bit overboard...but isn't that what Sam's is all about? So I just had to make this cake which was chosen by Britin of The Nitty Britty (recipe will appear on her blog later this month and can of course be found in Baking From My Home to Yours by Dorie Greenspan). The All in One Holiday Bundt is just that: pumpkin, Fall spices, diced apple, fresh cranberries, and pecans all rolled into a super-moist, flavorful cake.



I will probably make this cake again later this week- it was just that good...and I have plenty of ingredients on hand.

TWD: Banana Bundt Cake

I love cake pans so much. It is really hard for me not to buy non-functional or at least slightly functional yet extremely cute baking pans. So you have no idea how lovely it was for me to receive a variety specialty bakeware as wedding presents. One of the nicest pans I got was the NordicWare Fleur de Lis Bundt Pan and I'm embarrassed to say that here I am, more than two years after my wedding and this is the first week that I've whipped the sucker out! But once I saw how beautifully my cake popped out of this wonderful pan I quickly baked up another bundt too- now I think I have the bundt-bug because I'm dying to make another one!

Anyway, this week's Tuesdays with Dorie recipe for a Classic Banana Bundt Cake was chosen by Mary of The Food Librarian. This cake was pleasantly easy to put together (a must for me now with two babies under the age of two) and it smelled wonderful as it baked. I am not a huge banana bread fan so I didn't love this cake but I will say that it had a great moist, tight crumb and everyone who tasted it really liked it. I think one of the great parts of this cake is that the bananas were really the star of the show- there are no spices or fancy additions- it is just an old fashioned, basic recipe. This will definitely be my go to banana cake/bread recipe from now on!

TWD: Raspberry Blanc Manger

This week's Tuesdays with Dorie is Raspberry Blanc Manger chosen by Susan of Sticky, Gooey, Creamy, Chewy. You can find the recipe on Susan's blog (one of my personal favorites- she takes great pictures and always has fun and interesting posts). This was a nice, easy little summery dessert to throw together. Before this recipe my only familiarity with blanc manger was the reference to it in the prologue of the Canterbury Tales... but anyway, it's really tasty. It has a nice light and fluffy consistency, similar to mousse, sprinkled with ground almonds and studded with fresh raspberries. The nicest thing about this dessert is how beautifully it unmolds from the cake pan- just make sure to dunk the pan in hot water for a few seconds before turning it upsidedown. I should have saved some raspberries to decorate the top but all and all I thought it ended up very pretty.

TWD: Brioche Tart

Ok so I'm about to do some big time cheating. This week's Tuesday's with Dorie recipe was chosen by Denise of Chez Us- and it's actually called a Brioche Plum Tart...but as you can see from my wild picture, I used no plums. In fact, I just used the jam and almonds. I didn't put any fresh fruit on it at all- and that seems like cheating! So I got what all cheaters eventually get: poor results.

As you can see my tart puffed up into a full brioche because it lacked the weight of the fruit. The brioche was good but not great, I think this tart really needed the fruit to make it taste rich enough. That being said, I pretty much ate most of it by myself in two days... so it certainly wasn't bad tasting!

Ok now for some more cheating. I actually made the Katherine Hepburn Brownies that were selected by Lisa of Surviving Oz for last week's TWD. They were really delicious! I think I overbaked mine just a tad because I was so worried about them being underdone but they were still great! This is a thin, soft brownie that reminds me of the kind of brownies little old ladies often bring to church picnics except for the fact that they have a great little coffee and cinnamon undertone but really the chocolate flavor is extremely intense- so good! Anyway, I didn't get a picture of the brownies because they were seriously eaten very quickly! So there's my second cheat.

Now for my third cheat: I made the Perfect Party Cake selected by of two weeks ago! However, I don't have pictures of this one either because I baked the cakes, cooled them, split them, and leveled them and then I was forced to wrap them and freeze them (more on this later) so I have yet to frost this lovely cake! I did however taste the peices that I leveled off and they were delicious! I was really concerned because I haven't had a lot of luck with Dorie's layer cakes in the past but this one is truly wonderful- I can't wait to thaw it and frost it (I'll post pics when I do).

Ok, and finally, I also made the Roasted- Coconut Pinapple Dacquoise selected by Andrea of Andrea In the Kitchen THREE weeks ago... I know... pathetic that it took me this long to post about it- but at least I have pictures of this one. Let me tell you, this thing was phenomenal! It was terribly difficult to make. It took me an entire day to put it together! But wow! this is such a fancy, wonderful dessert- I would make this again for a very, very special occasion when I have a babysitter on hand! Honestly, this was like nothing I've ever made or tasted before!

So lastly, this is my excuse for all of the cheating:


That's right! I had my baby! And if you remember right, today was my scheduled c-section- but instead today my little Eloise Grace turned 2 weeks old! She ended up making her appearance at 37 weeks 1 day! She's a little bundle of joy and Helen Mae is a great big sister:


So, hopefully I'm back on track now!

TWD: Parisian Apple (and Nectarine) Tarts

This week's Tuesdays with Dorie recipe was selected by Jessica of My Baking Heart. I was really excited when I read the recipe because 1) it looked delicious and 2) it looked sooooo easy! Seriously, the only ingredients are puff pastry, butter, brown sugar, and the fruit. Ok, so even though this was insanely easy to throw together I still managed to make it somewhat complicated... I blame the 15 month old pulling at my pants leg the entire time I was trying to put this together. The first thing I did wrong was coring the apple (I have no idea why but I always screw up when I core fruit)- I ended up with a mauled apple half instead of the perfect little apple blossom featured in the book. I did an even worse job with the nectarine tart- the pit made the fruit look very sloppy. But my really pregnancy-brain related mistake was putting the tarts on waxed paper instead of the parchment paper called for in the recipe- of course I ended up with a kitchen filled with smoke and a lovely smokey odor in my home for the rest of the morning! Believe it or not the tarts still turned out nicely! The brown sugar and butter makes a wonderful caramel glaze on the fruit and the result is simply delicious!


I used Peppridge Farm puff pastry even though Dorie specifically says that the tarts are only good with all butter puff pastry. I'm sure that she's right and that if I had an all butter puff pastry to compare it to that I would be disappointed with the Pepperidge Farm pastry- but honestly, it was all that my grocery store carried and I thought it tasted great! I used the extra little puff pastry scraps to wrap my mauled apple and nectarine pieces that didn't make it into the regular sized tarts. I thought these were a great and easy little treat!

Daring Bakers: Apple Strudel

This was such a great challenge!! I was so excited when I saw that Courtney of CoCo Cooks and Linda of Make Life Sweeter chose a traditional apple strudel recipe for the May Daring Bakers challenge. I admit that I was very nervous about mixing and rolling the dough because I have never made anything even close to pastry like this before. However, I was pleasantly surprised to discover that the dough was extremely easy to work with! Ok, let me back up, this is not an easy recipe. In fact, it took me about four hours start to finish to do the whole thing, but, the recipe is straightforward and the dough is easy to stretch very thin.

I let my dough rest for about an hour while I made the filling for the strudel and I think this really helped to relax the gluten enough to roll the dough thin enough for me to see the pattern of the tablecloth through it!


I was also very nervous about folding the filling into the dough because it was so delicate but again, I had nothing to worry about, because the instructions were so easy to follow!


My strudel baked up to a nice golden brown color. I let it sit for the prescribed 30 minutes before cutting into it and wow was it tasty! I thought it tasted best right after I made it while the pastry was still very crisp and the filling was still warm but Derrick preferred it the next morning after the pastry had softened a little (he also insisted that the filling tasted sweeter after it sat a bit). Needless to say Derrick, Helen Mae, and I finished the entire thing off in less than three days!
I will say that I did tweak the apple filling a little- I used vanilla instead of rum and I increased the cinnamon from 1/4 tsp to 1 tsp. I think that the rum really would have given the filling a much nicer flavor but I just couldn't bring myself to buy a whole bottle for a measly 2 tablespoons! I thought the filling was good but not great- I am definitely going to experiment with some different fillings (including some savory ones). I really loved the recipe for the pastry and I seriously cannot wait to make it again!! Thanks again Courtney and Linda!


The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.

Apple strudel
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers

2 tablespoons (30 ml) golden rum
3 tablespoons (45 ml) raisins
1/4 teaspoon ground cinnamon
1/3 cup plus 1 tablespoon (80 g) sugar
1/2 cup (1 stick / 115 g) unsalted butter, melted, divided
1 1/2 cups (350 ml) fresh bread crumbs
strudel dough (recipe below)
1/2 cup (120 ml, about 60 g) coarsely chopped walnuts
2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking)

1. Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl.

2. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.

3. Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs. Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.

4. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.

5. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.

Strudel dough
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers

1 1/3 cups (200 g) unbleached flour
1/8 teaspoon salt
7 tablespoons (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar

1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.
Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.

2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.
Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).

3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.
Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.

4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.

TWD: Chipster Topped Brownies and Mango Bread

In the words of Britney Spears: oops... I did it again- two weeks have gone by and although I have been baking right along with Tuesdays with Dorie, I have yet to post about the recipes! The good news is that we are now fully moved into our apartment. Whew, hopefully things will be more regular here at Sandmuffin now that everything is more settled (at least until the baby comes!).

Ok, so this week's TWD recipe was Chipster Topped Brownies chosen by Beth of Supplicious. Basically these are fudgy brownies topped with a layer of chocolate chip cookies... pure genius!! The only problem was that I underbaked mine quite a bit. You see the top layer bakes and browns faster than the brownie layer can firm up so I misjudged when to pull them out. So, I tried to salvage them by putting them back in the oven after they had sat and cooled for well over an hour on the counter. It sort of worked, as in, pretty much the whole giant pan got eaten, but honestly I want to try this one again because I can tell that it is a really decadent, wonderful recipe if baked properly!!
Ok and last week's recipe was Fresh Mango Bread chosen by Kelly of Baking with the Boys. I was really excited about this recipe because it sounded so tropical: fresh mango, lime zest, lots of ginger, raisins, and cinnamon and it did not disapoint! In fact, the bread turned out very differently from how I had imagined it would- it was very moist and the flavor was complex and the outside had a wonderful chewy crust. The thing that struck me as odd about this recipe was the baking time of one and a half hours! That seemed so long- but I went ahead and stuck with it (I tented with foil after one hour) and the bread really needed all of that time to bake properly.

Here is Helen Mae after eating her first ever New Orleans style snowball- obviously she had a lime flavored one:

TWD: French Pear Tart and Why I Have Been MIA...

I'm back! I feel so bad that I have let myself slip like this- but the important thing is that I'm back now! To be honest, the reason that I have been so absent these last few months is that I'm pregnant again! Yep, baby #2 will be here in July- which means that I have been wracked with fatigue and extreme food aversions- however, I'm happy to report that I am now entering into the 2nd trimester so my energy is coming back and slowly but surely the thought of nearly every single type of food no longer makes me ill. I was especially happy that this week's Tuesdays with Dorie recipe for the French Pear Tart sounded appealing to me because it was chosen by none other than Dorie Greenspan! How exciting is that?! Be sure to check out her blog for the recipe and to see how this thing should really look!!


The tart is really delicious! The crust is buttery and slightly sweet and the filling is comprised mostly of ground almonds, butter, sugar- of course this is all topped off by sliced fresh pears! While the pie baked I felt instantly transported back to my semester abroad in France. The scent of the buttery pastry mixed with the almonds was so reminiscent of the bakeries that stood on every street corner. This is the kind of dessert that tastes really complicated but is actually pretty simple and yields excellent results!


So I'll leave you with this:
Helen Mae... showing off one of her newest tricks: squinting. Note how she is blissfully unaware that in a few short months she'll be sharing the spotlight with baby peanut.

TWD: Linzer Sablés

This week's Tuesdays with Dorie recipe was Linzer Sablés selected by Noskos of Living the Life! I was so excited to see that someone finally picked this recipe because it is one that I have been dying to make since I bought Baking From my Home to Yours. I love Linzer cookies- but the ones that I'm familiar with are more of a tender butter cookie with raspberry jam sandwiched between them- these cookies are different from the delicate little tea cookie that were always such a special treat. Dorie uses a spicey, nutty, and very sturdy cookie to sandwich together the jam. The dough is comprised of ground almonds, flour, sugar, butter, an egg, and the surprise guests: cinnamon and cloves.


Now, this isn't the first time that the Tuesdays with Dorie bakers have encountered Dorie's masterful approach to combining spices with sweet fruit spreads (and even chocolate)- but again, I was a little ambivilant about whether or not the strong aromas of cinnamon and more particularly cloves would overpower the sweet and tart jam. And...again I worried for nought. This is a wonderful cookie for Christmas and it's even fancy enough to present as dessert alongside vanilla ice cream at a dinner party (like I did last night- nothing like combining TWD with real life!). Raspberry jam is my favorite, but sadly my local grocery was out of it so I used a tart blackberry jam and I was very pleased with the results.


I was also really happy with the process of rolling the freshly mixed dough out between two pieces of waxed paper and then chilling the dough. In the past I have always chilled dough as a little disk and then rolled it out once it was cold enough- but I can assure you that I won't do that again! This way, you simply pop the rolled dough out of the fridge and cookie-cut away! As always with Tuesdays with Dorie, you can find this recipe on the blog of th person who selected it and in Dorie's wonderful book!

TWD: Rugelach

Ok so let me tell you about something I really really hate: cream cheese. I hate cream cheese- I really really hate it- and I almost never use the word hate. I reserve it for things like cream cheese. I hate cheesecake, I hate cream cheese based dips, I hate cream cheese frosting on carrot cake (I love the cake part), and I really hate it on bagels (why ruin a perfectly good breakfast?). So this, my friends, is why I have never ever tasted rugelach before last night. I was so prejudiced against these beautiful cookies simply because the dough is made up of flour, butter, and you guessed it: cream cheese. But, I have great news! These cookies do not taste like cream cheese- even the cream cheese lovers in my life couldn't detect it's presence! Imagine all the years I've been missing out on these sweet little babies! The horror, the horror!


This week's Tuesdays with Dorie recipe was selected by Piggy of Piggy's Cooking Journal. Thank you piggy! You have allowed me to become a more accepting and loving individual! I can no longer say that I hate cream cheese (well at least not with the same passion that I used to). Dorie's recipe is very easy- it is a bit time consuming because you have to refrigerate the dough after you make it and then again after you form the cookies- but the effort is well worth results.


I went ahead and used almost the exact filling that Dorie recommends: bittersweet chocolate (I used dark chocolate), apricot jam, pecans, cinnamon sugar, and currants (I used golden raisins). I was a little unsure about combining the tartness of the apricot jam and currants with the sweetness of the cinnamon sugar and the chocolatiness of the chocolate- it seemed like a whole lot of flavors for one cookie- but my worries were unfounded. They turned out delicious! I think that I will expirement with the fillings the next time I make these, only because the chocolate overwhelmed the fruit a bit and completely covered up the cinnamon- so I might make some fruit, some cinnamon and pecan, and some chocolate and ground almond next time- just to be able to taste the flavors on their own. And now let me do a little shout out to my new best baking bud- SILICONE BAKING MAT!! How did I live without you for all of these years? You make baked on sugar and crystallized jam slide off a cookie sheet with a gentle nudge! Go out and buy one right now if you don't already have one!


And I leave you with this: All hail Queen Helen Mae! Baby who now awakens at 4:45 am each morning (thanks to Daylight Savings Time) and wishes to go down for a nap at approximately 6:00am!

Muffin Monday: Blueberry Cinnamon Buns

My grandmother is almost like a storybook character (seriously the way I'm about to describe her will make you think that I'm just trying to be cool by inventing myself such a rockin' grandma). First of all, she does all of the great regular grandmother stuff like cook delicious meals, do fun crafts, bake wonderful Christmas cookies, and take you on exciting outings to the park- but with Tweetie (yes that's what I call my grandmother) the fun doesn't stop there- she also taught us how to meditate with the Buddhist monks (imagine listening to a tape in the car on the way to school of OOOHHHHHHHHHHMMMMM), she recites poetry off the top of her head, she marches in peace rallies, she sees far more movies in theaters than I do, she's a vegetarian, she gives historical tours of the French Quarter, she volunteers at the library and the hospital, and, at 72, she goes to a jazzercise class every morning.

That's a brief glimpse of Tweetie- so what has she to do with muffins? you might ask. Well along with being a vegetarian- Tweetie is always looking for little health tricks: a handful of almonds will give you your daily requirement of Vitamin E, soy wards of breast cancer, and one of her favorites- blueberries help with memory. Now Tweetie (who the other day was disappointed that she could only spout off about 9 of Eugene O'Neill's most famous plays-umm I was an English major and I only knew The Iceman Cometh) needs no help with her memory. However, she is convinced that the blueberries will help preserve her veritable pantheon of knowledge, and she is also dedicated to making sure that none of us fall privy to memory loss. As a result, my mom had about ten pounds of frozen organic blueberries in her freezer and with it still being hurricane season down here in New Orleans, we decided that we had to get baking (for you lucky folks who don't have hurricanes- you DO NOT want to have a freezer full of food when the electricity goes out for 3 days in 97 degree weather)!

So my mom suggested we make some good old fashioned blueberry muffins- and we have a really good blueberry muffin recipe- but- I, of course, found a different recipe in my old standard, Cookies, irresistible biscuits, brownies, and bars by Hilaire Walden (P.S. this is the last recipe I'm going to post from this book because I really think you should purchase a copy for yourself!) The recipe is called Fruit and Cinnamon Buns- they end up looking pretty similar to muffins- but they don't get that big muffin dome on the top. The crumb of these muffins is not as good as our old standby blueberry muffin but the cinnamon flavor is wonderful with the blueberries and it is hands down the easiest muffin I've ever made. You've heard of dump cakes where you just throw everything together and mix it up- well this is the dump muffin.

Fruit and Cinnamon Buns

1 cup all purpose flour
1 tablespoon baking powder
pinch of salt
scant 1/2 cup light brown sugar
1 egg
3/4 cup milk
3 tablespoons vegetable oil
2 teaspoons ground cinnamon
1 cup fresh or thawed frozen blueberries, or black currants

Preheat the oven to 350 F. Grease eight muffin pans (I highly suggest using paper muffin liners because the blueberries tend to stick to the pan). With an electric mixer, beat together the first eight ingredients until smooth.


Fold the blueberries or black currants into the other ingredients until just evenly combined. Spoon the mixture into the muffin pans, filling them two-thirds full (we topped them with raw cane sugar- which gave the top a great little crunch). Bake for about 25 minutes, until a skewer or cake tester inserted in the center of a bun comes out clean. Allow to cool in the muffin pans, on a wire rack, for 10 minutes, then transfer the buns to the wire rack and allow to cool completely.

Delectable Plum...Nectarine? Galette

I found this beautiful fruit while at Sam's Club the other day. I thought they were plums- but then decided they might be too big and not quite dark enough to be plums. So then my mom suggested that they might be nectarines- so we did a google search and found that plums are in the same family as nectarines, peaches (no surprise) and...almonds. I guess that makes sense because the pit found in the center of stone fruit looks a lot like an almond. Anyway, I am still unsure about what these lovely fruit are- but they are delicious.

I found this recipe on one of my favorite blogs: Cream Puffs in Venice. Her galette is about 400 times prettier than mine- but mine did turn out tasty. I had never worked with pâte brisée, which uses butter instead of shortening. It is definitely more temperamental than my old standard pie crust recipe- but the taste was delicious- it ends up being more like a shortbread cookie than a pie crust. Anyway thank you Ivonne for this lovely recipe!