What is the point of pastry?!
What is the point of pastry?
When eating pies (on a plate) what is the point of pastry? Might I as well throw away the crust and just eat the filling?
Answers:
Well, besides the basic chemistry involved with sealing the contents of the pie in order for the steam to cook it, some of us have very tasty pie crust recipes! The crust can also absorb some of the extra liquid, allowing the pie to 'set' properly. The crust contains the filling, making it easier to handle, and in earlier times pies were single-serve portable dishes, the first take-out food!
The crust is my favorite part!!
It's hard to keep all of the filling together if there is no 'shell' to put it in. Plus - the crust is yummy - at some times it is the best of the dessert.
If you have the filling (which is usually gooey) and the crust (which is crustier) and mix them together - it makes a great combonation. Add ice cream - or something else to your desire - than enjoy!!
If you don't like the pie crust - might you try cooking berries and sugar on the stove top, pureeing them, straining them and putting them into a container, refrigerating them, and then eating them. There is an alteration you might like!!