Monday, March 14, 2011
It's National Pi Day- 3.14...
Do you remember pi from math class? 3.14 is as much as I remember since it's not something I use..ever.
But pie is another subject. Here are some tips if you want to learn to bake pies from scratch and have tender flaky crusts. I not opposed to refrigerated pie crust when time is short but a crust from scratch always gets rave reviews.
My best advice to baking novices is to try several methods for rolling out your crust and find what works best for you. I like to use a pastry cloth and sleeve on Grandma's wooden rolling pin but you can roll between two pieces of waxed paper or on a cold work surface such as marble or granite. I also make my crusts in the food processor because I think it is the easiest way to add the water when forming the dough.
Use a light touch and roll away from your self in 8 directions to form a round.
Chill the dough at least an hour before rolling to relax the gluten and give the fat time to chill. the dough will be easier to roll.
Flour your work surface lightly and lift the dough as you are rolling it so it doesn't become stuck.
It takes practice to bake pies with tender crusts but you'll be delighted with the results and shine in the light of compliments.
Posted by Pat Sinclair