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An Experiment In Pie Crusts
Ingredients
- couscous
- lemon juice
- pumpkin, mashed
- egg, one, beaten
Method
First off - make some couscous according to the package or how you usually make it. I didn’t add in butter - but I flavoured with lemon juice.
Most couscous pie crusts end up being crumbles. To counter-act this I boiled pumpkin, mashed it and mixed it into the couscous. For extra sticking measure I also mixed in a beaten egg.
Then I blind baked the crust for about 10 minutes, and let the crust cool before adding the quiche style pie and baking until the filling was firm and browned.
Worked out well! The crust held together but wasn’t tough.
Tips
A usual one serving of couscous makes a lot of crust! You can freeze - but it’s easier to start off making a half or quarter portion of couscous and just enough pumpkin to mash and bind. This of course depends on the pie plates you want to fill.
Next entry: Starting Off The Year On The Right Stomach
Previous entry: Lemon and Dill Jelly