The tourtière was very good. I am a miserable failure when it come to rolling pie crust. I have never been able to roll out a crust properly. The crust was ripping, tearing and sticking. There were more than a few patches to the crust but after they came out of the oven, they looked okay.
I must give a ‘shout out’ to Tom as he was standing by and helped me patch the crust.
I would love to invest in this handy little baking mat. It just may be to my advantage when it comes to rolling pie crust. Maybe!
The crust came out perfectly flaky. I used shortening and some lard. I know that there are those out there whose arteries are clogging while reading this but I only make these pies once a year. And lard makes such delicious crust and biscuits.
Tom and I welcomed in the new year by toasting with come Asti Spumante. I prefer this sparkling wine to Champagne because of its sweetness. I call it the Italian version of Champagne.
And the anticipation of waiting for the clock to strike midnight. *LOL*
Yes, this was before he even had a sip of the Asti.