pancetta

Over the past two weeks, Jane and I have embarked on quite a pie baking quest that has certainly had its ups and downs.  However, through all those challenges and successes one thing remained fairly consistent and that’s the amazing pie crust recipe she sourced from Ina Garten.  It’s the most wonderfully flaky crust with a rich buttery flavor that has just enough sweetness to balance even the most sugary of pies, but not too much to disqualify it from more savory purposes.  The recipe itself produces enough to make two pie crusts, so when Jane finished with her Summer Plum Pie recipe, I quickly snatched up the second half of dough to use for a quiche. Continue Reading