Pi(e) day: 2 days to go!

Whatever mixture of fats you use in your pie crust, here’s a rule of thumb: keep it cold. Keep shortening in the freezer until you need it, and butter/lard in the fridge until you need it.

Trying to incorporate warm, soft fat into a pie crust will only result in chewy, tough pie crust. If you’re after a flaky crust, then you want to incorporate the fat as small, distinct chunks. If you want to get small, distinct chunks of fat, you’d best work with it cold.

Speaking of which, most recipes call for ice water. It’s not just a conspiracy of recipe writers to make your life more difficult. It’s just a variation on a theme. If you’ve gone to the trouble of selecting your fats, and keeping them cold, why on earth add warm water and cancel out all your efforts?

Just remember: keep it cold.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

Categories 2009, Food science, HomemadeTags, , , , Leave a comment

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