Losing a shortcut to tasty pastry
- October 7, 2010 12:47 PM |
- By Elizabeth Bridge
Early last summer, I had a glut of cherries from my backyard tree and was looking for ideas to use them. Pie seemed obvious, but my pastry skills leave something to be desired. Hearing my lament, a friend suggested a cheat called Robin Hood Flaky Pie Crust Mix.
|Flaky, indeed: the Robin Hood website is the only place you'll find their pie crust mix these days.|
With the advent of pumpkin pie season last month, I began looking for the pastry shortcut at my local grocery store. It's one in a discount chain, the sort of place with harsh lighting where the stocking of the shelves is haphazard at best. For three trips in a row I assumed it was just my bad luck that the mix was out of stock.
But this week, quite by accident, I came across a CBC Radio item from Kelowna, B.C. that explained everything. Smucker Foods, the parent company to the Robin Hood brand, has discontinued production on the Flaky Pie Crust Mix. In this piece from the radio program The Story From Here, a Kelowna baker goes on a mission to find any remaining product in her local stores, then tries lobbying Smucker to bring it back. She's not holding her breath, and neither am I. (You can listen to the item in the audio player below.)
That leaves two options if I want to make a pumpkin pie for dessert when my family comes over this weekend: accept a frozen crust or try harder to make pastry from scratch. But I think I'll go with option #3 instead: Chocolate Pumpkin Cheesecake Bars, courtesy of Martha Stewart Kitchens. Its crust calls for chocolate cookie crumbs. Happy Thanksgiving, all!
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- Losing a shortcut to tasty pastry
- Early last summer, I had a glut of cherries from my backyard tree and was looking for ideas to use them. Pie seemed obvious, but my pastry skills leave something to be desired. Hearing my lament, a friend suggested a... Continue reading this post