Filed in archive
Traditions
by Jennifer on September 25, 2007
I have a confession to make.
I have never made pie dough.
I have absolutely no problem making a perfectly tempered vanilla anglaise . Spun sugar decorations and hand molded chocolates are child's play. Sabayon, meringue, and chocolate dacquoise are a piece of cake.
But there's something about pie dough that has always made me nervous. Why do I find it so daunting? Why do I think it is so difficult?
I think I have a pie dough mental block!
So I'm asking for some assistance. If anyone has pie dough techniques, tricks, tips or advice to get making pie dough, please help!
The apples are in season and begging to be made into a nice pie...
I have never made pie dough.
I have absolutely no problem making a perfectly tempered vanilla anglaise . Spun sugar decorations and hand molded chocolates are child's play. Sabayon, meringue, and chocolate dacquoise are a piece of cake.
But there's something about pie dough that has always made me nervous. Why do I find it so daunting? Why do I think it is so difficult?
I think I have a pie dough mental block!
So I'm asking for some assistance. If anyone has pie dough techniques, tricks, tips or advice to get making pie dough, please help!
The apples are in season and begging to be made into a nice pie...
Permalink: Pie Dough
Trackback: http://publish.creative-weblogging.com/publish/mt-tb.pl/92671
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Vote for Pie Dough:
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Rating: 9.00 out of 4 vote(s) cast.
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Response from:
donna
(09/25/07 9:02am)
Response from:
Jennifer
(09/25/07 10:26am)
Donna, I know, I know...(hanging my head in shame) I trust your good advice and will have a look at Bittman's recipe. Thank you!
Response from:
jeena
(09/27/07 6:13am)
Hi there you have a great blog,lovely recipes. Feel free to visit my blog too :)
Jeena xx
jeenaskitchen.blogspot.com
Jeena xx
jeenaskitchen.blogspot.com
Response from:
Jennifer
(09/27/07 10:37am)
jeena, Thank you for the nice comment! You have some great recipes on your site.
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I'm of the all butter crust school, so my advice is to keep it cool. It is much easier to manage after being chilled and if you find it is getting sticky you can throw is back in the 'fridge for a bit.
Mark Bittman's "How to cook Everything" has a not intimidating pie crust recipe in it.