Press into a log and cut into 2 pieces.The dough should come together without falling apart, but not be too mushy with water. If it isn’t holding together, or there is still powdery flour then add a couple more tablespoons of water and try pressing together again. First try pressing the dough together to determine if it is too dry.It may still need some water, so I like to do the rest by hand so that I don’t break down the butter too much. Once you’ve added all of the water pour the dough out onto the counter, or into a large flat bowl (pasta serving bowl works well).If you pulse too much at this point you will continue to break down the butter too much. Add the ice water to the dough 3 tablespoons at a time and pulse just once to combine. By the time you’ve added all of the butter, some of it will completely blended into the flour and some will be in large pea sized pieces. Add the butter in 3 parts and pulse 2-3 times. Add flour, sugar and salt into the machine and pulse a few times to combine. The Cuisinart breaks up the fat quickly, so there is less time for it to get warm. There are many ways to cut the butter and shortening into the flour, but I prefer to use a combination of my Cuisinart and my hands.Egg wash (1 egg mixed with 1 tablespoon water).About 1/2 cup ice water – have more on the ready just in case.*1/3 cup (63g) frozen vegetable shortening cut into tablespoon-sized pieces.See my Apple Galette IGTV video for more explanation.) 2 1/2 sticks (283g) very cold (frozen is good) unsalted butter, cut into tablespoon-sized pieces (*if you are using Kerrygold or other European or European-style butter, you don’t need the extra vegetable shortening.3 cups (375g) all-purpose flour (you can replace 1/2 cup with whole wheat flour).How to Make Pie Dough for a Lattice Pie Crust Here is my favorite dough recipe, from Dorie Greenspan’s Baking: From My Home to Yours which makes a 9-inch double crust, making it a versatile recipe for all kinds of pie styles. In fact, on warm summer days I will sometimes even freeze my flour so it doesn’t melt the butter. To begin your pastry crust, make sure your lard is frozen and your butter is refrigerated. And, if you need a helpful guide, check out my Pie Dough 101 Instagram story.Ĭheck out my essential tools for making pies + tarts. Now, choose your crust below, and get started. If you take away only one tip, make sure it’s that! I promise, this will be the easiest way to improve your dough. Some just flat out need a graham cracker crust, for example.īefore you choose your pie crust and start your dough, take this one tip to heart: Make sure your ingredients are COLD. Plus, the style of pie will help make your decision easier. Once you get the hang of making a basic pie crust, a lattice is much less intimidating. One way to avoid this is to keep things simple and work your way up to more complex crusts. Crumb? Lattice? Double crust? Apple pie alone comes in so many varieties that you can become paralyzed before you even begin baking. How to Make Pie Different types of pie crustĪs any home baker knows, the number of pie crust styles can be overwhelming. I’ve put together a guide on everything you need to know about making pie to give you the confidence to craft the best fruit, cream, meringue, savory and whatever-your-heart-desires pies. While it can take time and a good recipe to master your pie dough technique, you shouldn’t fear this beloved dessert, even if you’re worried that you can’t match the flakiness of your grandma’s crust. Pie dough is notorious for being a difficult pastry.
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