Sweet or salty—I love a good tart. The fact that you could make this wine crust faster than you could say “vino” makes it all the more tempting.
So rather than waste your time with an overly exhaustive account of how delicious this pretty little thing was, here are a few tidbits and humorous suggestions:
- When making the dough use a fruity dry white wine such as a pinot bianco (for its apple, citrus and floral-like aromas) or pinot grigio (from southern Italy— as opposed to the minerally, dry northern Italian/Austrian types).
- Prepare to be comforted by a subtle aroma of white wine and flour roaming throughout your home.
- Rejoice in the fact that this dough recipe does not need to rest for up to an hour in the refrigerator before use. So make it and bake it right away!
- Smile. You now have a versatile wine crust recipe that can be used with countless savory pies.
- And don’t forget to sprinkle those tomatoes with sugar for a subtle hint of sweetness.