Pi(e) day: 1 day to go!

One last tip for perfect pie: don’t fuss with it. When you’re incorporating the fat into flour, do it gently. Whether you’re using a pastry cutter or your hands (my preferred tools), you’re aiming for a sandy looking texture. There should be some pea-sized chunks, some smaller chunks, and some even smaller bits. The mixture should still be loose. Trust me, it’ll all come together in the end.

And after you’ve incorporated the cold water and made a beautiful dough, let it rest in the refrigerator for 30-45 minutes. This cools the fats back down, relaxes the gluten you’ve developed, and makes the rolling process much easier.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

Categories 2009, Food science, HomemadeTags1 Comment

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