Take about a third of the pastry, roll it out and use it to line a 23cm/9in pie plate or 20cm/8in round ceramic quiche dish or deep Victoria sandwich tin. Leave any excess pastry overhanging the edge.
To achieve a crisp pie base rather than a soggy bottom, you need to use a thick, heavy pie tin or dish, as this will absorb more heat and get hotter than a thinner one. Surprisingly, the colour of ...
Enjoy the “Let’s French,” Bistro Du Jour’s bottomless brunch deal during MLK weekend. For $32.99 per guest, indulge in 90 minutes of drinks like the French 75, bellini, and Colette’s Punch while ...