Let it sit at room temperature for a few minutes so that it’s not too cold, otherwise it’ll start to crack everywhere as you try to roll it out. I like to sprinkle some flour on both sides of the disk and rub it to coat evenly. Sprinkle flour evenly over the surface where you’ll roll out your dough and place your disk of chilled dough in the middle of it. Depending on the temperature of your kitchen and your counter, you may need to transport it back and forth from the fridge, so make sure you roll it out on a large piece of parchment paper or a baking silicone mat ( like this) to make that job easier. Handling pie dough while trying to roll it out and cut out ribbons and decorations can be tricky if it’s not chilled enough. Try to go for a non-hydrogenated variety and definitely make your dough part butter part shortening, for the flavor. Why use vegetable shortening in pie doughĪlthough butter tastes better, vegetable shortening brings an advantage to the table: it has a higher melting point than butter, which helps hold the shape of all the pretty decorations you decide to place on top of your pie while it’s in the oven. To me the food processor works the best: it’s the quickest, which means less work for you, less opportunities for the butter to melt into the flour and a smaller chance of overworking the dough. I’ve tried making several different recipes, I’ve made it by hand, using a pastry dough blender, and using a food processor. ![]() Why use a food processor to make pie crust You’ll also notice your mistake when you’re cutting out your ribbons for creating a pretty lattice: if your already rolled out dough is not very cold, the cuts won’t be so clean, the slightly elastic dough might get stuck to your knife or pizza cutter and pull a bit, in a stringy way. Not with a pie crust, you want it to be short, flaky, crumbly. If it happens, you’ll notice when you’re rolling out your dough, it might shrink back a tiny bit as you try to roll it out thinner, which means you’ve activated the gluten in the dough, just like when making bread dough! Difference is in bread that’s exactly what you want, you want to create elasticity in the dough. Even if you succeed in that task, be careful when you’re patting the disks together before chilling them in the fridge too: patting them too much could mean you’re also overworking it. My most common mistake has always been overworking the dough, even when I’m being very careful not to! You want to leave lots of little pieces of butter still whole scattered throughout the dough, which means you have to work quickly enough to not let it melt into the flour. It’s flour, sugar, salt, very cold butter cut into small pieces (sometimes some chilled vegetable shortening) and a little bit of ice water, right? The method though, that’s what can really make it or break it. ![]() ![]() There’s not a world of differences between pie crust recipes, if you really stop to compare them. It’s irresistible on its own and just heavenly with a scoop of vanilla ice cream. The border is sprinkled with turbinado sugar, which adds to the texture with a slight crunch. This Caramel Apple Galette is so simple and unpretentious, the crust is so flaky and the filling is just sweet enough, with the added flavor of the caramel made from the juices of the apples.
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