DILETTANTE

I tried this twice in the last couple of days. I prefer 1/2 butter and 1/2 shortening. Also I cut back on the confectioner's sugar (6 cups instead of 8). And because I cut back on the sugar, I also used only 1/2 the whipping cream. It came out much better than my first batch in which I followed to the letter. Next time I make this I think I will cut down to 5 cups of sugar and see how it works out. This recipe is huge, so you may want to scale it down otherwise you will end up with too much.

This is a great recipe. I followed ROYHOBBS' updated recipe pretty closely, but instead of the raw garlic gloves, I used 3 cloves of ROASTED garlic that I had leftover in the fridge. I've used raw garlic in the past, but I find that by day 2 or 3, the garlic gets too sharp and overpowering and will give you super garlic breath! Roasting the garlic will keep the hummus mellow tasting. I added about a heaping 1/2 tsp of cumin and found that to be enough. Another tip: If you have the time (and patience) -- slip the skins off the garbanzo beans. Just pop them off by squeezing the bean through your fingers. This will make your hummus ultra smooth. A famous chef once recommended this. I do this sometimes, but not always.

I usually make this when I have left over coleslaw mix. It is quick and easy. I sometimes add a couple drops of sesame oil or some sesame seeds for variation.

Okay, I've tried this recipe a couple times now and am now ready to add my two cents. If you have an abundance of berries, scale the recipe for 12 servings instead of 8 (this applies to the berry filling only). You will end up using 6 cups of berries for more of a deep dish fruit pie. Plus all the other ingredients will scale up as well. On top of the scaled recipe, I add an additional 2 tbsp of cornstarch to avoid the runnyness. Now, the next part is my tinkering because I am not a fan of cinnamon with blueberries. So I omit that and add about 1/2 tsp lemon zest and about 2 tsp of fresh lemon juice. Tastes so fresh! For a nice finish on top, brush egg on your top crust and sprinkle with a bit of granulated white sugar. It will make your pie look professional and the sugar adds a bit of sparkle. One final tip - bake your pie plate on a preheated baking sheet so your bottom crust will get nice and crisp instead of soggy.