|That layer of soup at the bottom is a puddle of Chardonnay goodness.|
Flaky Mostly Butter Crust
- I used bosc pears, but found them to be slightly watery and insipid. I'd go with a firmer, tarter green variety next time.
- Next time, I think I would use 14 Tbsp butter and 2 Tbsp shortening for the crust, just to experiment. You could also try 8 Tbsp butter and 8 Tbsp shortening: you won't regret anything so long as you make your crust from scratch.
- This pie needs no ice cream or whipped topping! The flavors are so good, you won't want to obscure them. This is a complex pie that needs to be savored on its own to be fully appreciated.