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.)
Tagged With pie
Dessert and cocktails both come after dinner, but combining them is a tricky business indeed. The best boozy desserts neatly split the difference between sugary treats and nightcaps; the worst are indistinguishable from mild physical assault. Sadly, the latter is far more common than the former - but it doesn't have to be.
Pie making can be a challenge for cooks, especially with the (relatively) recent outburst of food allergies and intolerances. Everyone is allergic or intolerant of something, and it's difficult to please all of the people all of the time. In my family alone, there are four different people with five different "can't eat this" issues - one of them being gluten. But even the gluten-abstaining deserve pies, so we're taking a look at gluten-free crusts.
It turns out that, while I am a very enthusiastic pie maker, I am not very good at it. I have seen a very wide gamut of pie failures over my baking career. Overcooked and cracked crusts, soggy bottoms, burnt edges, foul soup inside a crust -- I've been there. And this isn't as isolated as you'd think. These are all common failures in one's journey to a perfect pie, and we can learn from them. So join me, and let's get to problem solving.
Pie crust recipes that don't list patience as an ingredient should be considered false advertising. Though I'm a deeply impatient person, I insist on making my own pie crust because my love for pie apparently outweighs my hate for waiting. Over the years, I've figured out how to produce flaky pastry without waiting around too much, and the key is to beat the heck out of chilled dough with a rolling pin.
There are a lot of tips for making perfect pie crust at home -- like using vodka instead of water -- but there's one trick for extra flaky crust that you may not be using, and it involves doing literally nothing.
I'm sure you've seen the glorious dessert known as the "piecaken," in which whole pies are baked inside cakes and stacked on top of each other. They're stunners for sure, but they're kind of annoying to make. Luckily, Krys Melo of Melodrama has miniaturized the whole process with mini pie cupcakes.