This recipe for Frito Pie made and served in the bag featured in the book How to Build a Better Pie: Sweet and Savory Recipes for Flaky Crusts, Toppers, and the Things in Between looks like the perfect idea for camping and tailgating this summer!
Click on these pages from How to Build a Better Pie Sweet and Savory Recipes for Flaky Crusts, Toppers, and the Things in Between to enlarge and read the full recipe on how to make and serve Frito Pie in the bag.
And if you are in the Brooklyn area tonight, check out:
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More about the Quarry cookbook:
by
Millicent Souris
Whether you want to try your hand at Apple Pie or Chicken Fat and Pea Pie, How to Build a Better Pie will provide everything you need to know. Learn the skills, practice the techniques, master the recipes, and build yourself a better pie.
Inside, author Millicent Souris shows you:
—Solid foundations: how to make and roll out the crust, including a basic crust and alternative crusts such as crumble, shortbread, and cheddar cheese
—The practical equipment basics and essential pie-making tips that you really need
—The methods behind a lattice and a full top crust, and how to tell which one to use
—Fruit pies, from Rhubarb Pie to Cherry Pie to Apricot Tomatillo Pie, and beyond
—Staple pies, including Walnut Maple Pie, Corn Buttermilk Pie, and Chocolate Olive Oil Pie
—Savory pies, such as Oyster Pie, Lamb Pie, and Chicken Pot Pie
—How to go small: hand pies, turnovers, and galettes
Millicent Souris is a New-York-based, self-taught, homegrown, DIY-driven pie-maker. She's made thousands of pies in the past 10 years (you may have tasted some of them in places as far-flung as Chicago and Brooklyn). A resident of Brooklyn, she teaches pie-making workshops at the Brooklyn Kitchen, and she can spot a limp crust from 100 paces.
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