Enlarge picture i The basis of a very good pie starts with the crust.
The basis of a excellent pie begins with the crust.
It's superior season for pie- building. And when we came on this touching story about a bunch of women gathering to bake fresh apple pies for the folks of Newtown, Conn., it warmed our hearts here at The Salt. Definitely.
We agree, there is great comfort in baking. And amen to blogger Suzi Banks Baum, who longing to reach out to the grief-stricken local community of Newtown served up kindness as portion of a pie mission.
Earlier this year, I overcame my worry of generating pie, and in executing so I grew closer to my mom and the memory of my beloved grandmother.
So, if you're preparing to bake this week, I bid you to place away the rush of the holidays and test to move, as Banking institutions Baum wrote, "at the Pace of Pie."
Here is a bit from the story I wrote back in July, when I took a pie- making class at the Culinary Institute of America, the nation's premier cooking school, in Hyde Park, N.Y. There I learned the foolproof pie crust formula that chef George Higgins teaches his college students. "It commences with 3, 2, one," he explains.
Which is 3 elements flour, 2 parts extra fat (butter), 1 part liquid. We've laid it out for you in photographs right here, to make it effortless. And we also share his family's difficult -to-resist blueberry pie recipe that is created with a flaky crust.
But it requires just a bit more than that.
The Salt
Afraid Of Pie Crust? You Shouldn't Be. It really is As Easy As 3 - two - one
Higgins says a effective baker likes precision. So be sure to measure accurately. Then, of training course, there's the strategy.
The biggest mistake I created and this is a pitfall for plenty of newbies was overworking the dough. Higgins created me toss out my 1st try and start above ! Significantly less is a lot more. Higgins taught me to take care of it just enough to kind the dough into a ball. (Kneading is for bread, not pie crust!) It's supposed to look like it's barely holding with each other.
Here are some other pastry chefs' tips to stay away from disaster :
Your butter need to be firm, cold and chunky. Ryan Westover, the pastry chef at Poste in Washington, D.C., explains that the chunks of cold butter will gradually release steam as the pie bakes. And this is critical : "By releasing steam incrementally, you give the starches and gluten time to form a lattice, or a type of balloon," he says. And this holds the steam in.
This is how a good pie crust develops its wealthy, delicate layers of superb texture and taste, Westover says.
Extra temperature tips come from Theresa Souther, a pastry chef and head of the Professional Pastry Arts System at L'Academie de Cuisine, a culinary college in Bethesda, Md.
She recommends placing substances, which includes the flour, in the refrigerator or freezer for 30 to 60 minutes just before you get started.
And be sure to use ice water to mix the dough. "Cold temperatures aid reduce gluten advancement," she explains. And if you have too significantly gluten, you end up with a chewy, rubbery crust.
Also, she says, let the dough rest in the fridge soon after you mix it and before you test to roll it and shape the pie. Cold dough is generally less difficult to roll and manage.
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