Americans seem to be obsessed with ultimates. Magazines, websites, and social media have made people think that the goal of everything is hyper-crispiness. Don’t get me wrong. I like crispy, too, especially when it comes to fried chicken, French fries, potato chips, baguettes, and fruit crisp toppings. I even spent a few months working on a proposal for a cookbook of recipes of only crispy foods, which I think was ahead of its time. I’m sure by now someone else has done it.
But one thing everyone wants to know is how to keep the bottom of pie dough crispy. News Flash: If you cover something relatively fragile with four-to-six times its weight of fruit (which is 90% water), and bake it for 30 to 45 minutes, you shouldn’t expect that layer of dough underneath to remain as dry as a Wasa bread.
I’ve never heard anyone in France asking (or complaining about) dough that’s not crispy on the bottom of a tart. And that’s in a country where complaining is the national sport. In defense of that, complaining in France isn’t considered a negative thing. It means that you’re exigeant, or discerning. So perhaps that’s why I fit right in.
