We spend our lunchtimes here at Immaculate in front of a salad. . . or fruit . . . or a cup of yogurt. We’re surrounded by amazing goodies all day, everyday, so we try to balance things out at mealtimes. Last week was an exception, however. I’ve been itching to experiment with our pie crust in our teeny little office kitchen, so I made lunch (and dessert).
I searched Rachel Ray’s recipes for something super simple, something that required only baking and an oven – we don’t have a stovetop here! (quiche recipe: http://www.rachaelray.com/recipe.php?recipe_id=2004 pie recipe: http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-index/dessert-recipes/Double-Crust-Maine-Blueberry-Pie)
I whipped up a simple quiche and a blueberry pie, and taking the crust out of the equation as an issue was HUGE. Amazing. Wonderful. All I did was bring our pie crust to room temperature, I unrolled it, poured this egg, cream, milk, cheddar (with some of my drying organic thyme still left from the garden). OK, it looked so easy I made two.
Then, I prepped the blueberry pie.
As we all are, I was in a rush, so I used frozen Maine blueberries, some sugar, tapioca, cinnamon. It was so easy and it smelled so good. Office lunch was a hit, and we all decided to eat salads for dinner that night.
Honest? This pie crust will save my cooking life . . . .