Another disappointing recipe from the current issue of Gourmet. Cracked Pepper and Sea Salt crackers sound great, until you make them and realise they taste exactly like pie crust. I should have figured; Crisco, cold water, salt and flour-that's my basic recipe.
It did get me wondering if you could make these by brushing prepared crusts with olive oil and doing the salt/pepper bit. There's a contest at the State Fair that requires the use of refrigerated crusts-I'll bet it would work. If any local readers want to steal the idea, go for it. I don't think I'll be leaving the purified/cooled air of my home until the first frost sometime in October.
I'm probably being a bit harsh about the crackers; the boys seemed to enjoy them. Served with a hearty soup, or chili even, they could be a nice soft, flaky addition. I guess the crust is my least favourite part of a pie anyway-something I view more as an edible serving piece, in much the way that I wouldn't eat the bread bowl soup is served in.
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