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Boris Portnoy's Pumpkin Pie

The pie crust is pate sucre, not ordinary pastry. Pate sucre always has eggs - they're needed to bind the sugary dough, which doesn't hold together as well as a more floury dough would. They also add richness. Don't leave them out, the crust will fall apart. It does look a lot, but you can freeze the excess easily or just halve the recipe. You will never get such accurate results using volumetric measurements as by weighing in grams.

Oct 10, 2011
corylavell in Recipes