We add vanilla, in this case ground Tahitian vanilla beans, to our pie crust. The addition of intense aromatics provides unexpected flavor. The approach is often overlooked. It brings a level of complexity to the combination of butter, flour and sugar. Pie crust should always taste as good as the filling. Now we can begin to think beyond just adding flavor and contemplate the best ways to do it. The foundation is flour, butter and sugar and the question is how we can use them to absorb and emanate flavor and aroma in the finished pie? We love working with the pieces of the puzzle to create a delicious solution.
Years Past
