Ok, I will admit it....I keep a couple of organic pie crusts in the freezer for an occasional weeknight quiche dinner (they come in pairs). This admission doesn't come easy to me, as I pride myself on my pastry/pie crusts, and my homemade pies and tarts throughout the year. But we love quiche, and can tolerate the less-than-perfect pastry in balance to our busy work schedule(s).
So what to do when one of the frozen crusts breaks up? After thawing and repairing, I found that the seams split apart again when I baked off the crust prior to filling...argh. THis has actually happened to me on other occasions, when I didn't notice a little break in a crust. Ok, here's a quick repair I found that works and kept the filling from leaking all over the place: I made a flour/water paste and used it like a "mortar", smearing a thin amount across any splits in the crust. Viola! It works great and keeps the quiche leak-free.
Just thought I'd pass that along.....and please, please forgive me for my sins!
by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...