Ca Ri Ga Pi

Disclaimer by Lee: Ana is writing like a sugar happy 1950's five-year-old in this post. Short version - she made pie, it was pretty good, and the world inside her mind has changed in a fundamental way because of this. Be warned if you continue further that exclamation points are used and freely abused.

Yay! My first pie crust, for real! I made a Vietnamese curry chicken (Ca Ri Ga) pot pie for dinner, and boy was it delicious! This was my first pot pie, my second ever pie, and my first pie crust. It came out surprisingly well. I used the filling recipe from Wandering Chopsticks, after having tried and enjoyed the non-pie version of the curry, and the crust recipe from the same. Lee was aghast - I was making pie crust and not using his family recipe? Sacrilege!

He agreed that the crust I used was correct for this particular use. It is rich and pastry-like, so it is excellent if you're looking for a thicker, more buttery crust. I think I'd still go with his family's recipe for most fruit pies. I used this recipe for a chocolate pie as well (no pictures, it went too quickly!) and wow, was it amazing. My family typically gets boxed pumpkin and chocolate pies for Thanksgiving - never again on my watch! This pie was so amazing, and actually really easy to make. I hadn't ever made my own pudding before, and it worked well.


We made some rice to go with it, because as filling as the pie was, we wanted to have leftovers for the next night! Ca Ri Ga pie a la mode.