Pie is an American tradition. Apple pie is one the most recognized American
symbols we have. And it boggles my mind
that many people do not want to jump in and continue this great tradition. And let’s face it; it’s all about the
crust. How do you make it, will it be
flakey, how to get it rolled. Well pie
crust is really a simple idea. It is a
mixture of flour and fat. When you put
it in the oven the fat boils, releases steam and causes the crust, or whatever pastry
you have, to rise. If you have small fat
lumps, if you pastry, you will get a texture like a biscuit, if you have large,
even lumps you will get a texture like a croissant. And that is about all you need to know to
make a great pie crust. I have a curst
recipe I use that adds vodka. This
recipe, as most of my recipes, is based on a recipe from Americas Test Kitchen. A wonderful show with great recipes. The
reason for the vodka is to add moisture which makes the crust easier to roll
out, but bakes away and leaves the crust flakey.
Now I have to break in here and admit that I use a food
processor to make pie crust. Pie crust can be done by hand without any
issues. My food processor is not your
average department store cheapy, but a powerful (Kitchen Aid) cutting
monster. So if you have a less sturdy
model it may not handle pie dough or bread dough without overheating the motor.
What kind of pie do you take to your family gatherings?
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