Tagged With pastry

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For reasons I will never fully understand, the only part of pie-making that anyone tries to hack is by far the easiest. Mixing pastry dough could not be simpler; all you’re doing is barely binding cold fat and flour together with a little water. It is not a process that needs hacking.

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Making pastry in hotter environments means fighting an uphill battle against the laws of thermodynamics. Even when you’ve taken every possible precaution to keep your ingredients — and your tools — nice and cold, dough is still liable to melt the second it hits your counter.

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Baked custards are everywhere on the holiday dessert table. Apart from apple pie, just about every other holiday classic calls for baking a sugar-and-egg slurry until perfectly set. It seems simple enough, but custard pies are notoriously tricky — especially when canned pumpkin gets involved.

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If you are a maker of pastry you probably have, at one point of another, lovingly brushed some buttery dough with a beaten egg, or some portion of an egg, never stopping to wonder why. (Or maybe you did wonder why. I’m not in your brain box.)

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No one needs an "excuse" to eat pie -- pie should be eaten freely and with joy whenever the craving strikes -- but yesterday was Pi Day (? Day), and we would be remiss if we didn't celebrate.