Refrigerate the pie dough for two hours — which is
the preferred chilling time for a homemade pie crust.
Not exact matches
They are quite moist and will actually firm up with
time /
chilling if you
prefer a firmer consistency, but yes less milk will help too.
You could use this recipe to make a full sized pie if you
prefer — use a 15cm / 6inch card or silicon mould or parchment lined spring form tin, and extend the
chilling time.
Serve with a small pitcher of
chilled mineral water (sans bubbles), and pour water in a little at a
time for
preferred dilution.
It will remain solid -LCB- and mousse - like -RCB- at room temperature after that -LCB- so long as it's not too hot where you are -RCB-, or you can keep it
chilled until serving
time if you
prefer a
chilled chocolate pumpkin tart.
I
prefer my bruschetta with warm bread and
chilled tomatoes, so I toast as needed, making just a few slices at a
time.