Text 13163, 74 rader
Skriven 2011-07-08 21:57:00 av JIM WELLER (1:123/140)
Ärende: Pie 4
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     Title: The Science Of Pie Part 4
Categories: Pies, Pastry, Info
  Servings: 4

           pie crust                                

Tips To Perfect Pie Crust:

1. Weigh Your Flour: Get yourself a scale, then do yourself a favor
and throw out your dry measuring cups. Honestly. Do it. You will not
regret it. Weighing dry ingredients by volume is simply not
accurate. Depending on how tightly packed it is, the weight of a cup
of all-purpose flour can vary by as much as 50 percent. 50
percent!!!. No such problems with a scale. Five ounces of flour (the
equivalent of one cup) is five ounces of flour, no matter how
tightly it's packed.

2. Use a Food Processor: If there's one reason to own a food
processor, it's to make pie crust. Nothing is as efficient or as
consistent at cutting fat into flour. A stand mixer will do the job
reasonably well; a pastry cutter will, too, though it requires much
more work. You can even get a decent crust using just your fingers.
But if you've got the processor, use it.

3. Keep Everything Cold: Just like with grinding meat, the key to
great pie crust is to make sure that your fat doesn't melt too much.
If your home is too hot, make sure that you re-chill your dough as
you work with it. In the summer with my oven on, the apartment
pushes 80 F. Under these conditions, I'll put my dough back in the
fridge for ten minutes immediately after incorporating the fat, for
at least 2 hours after forming the dough into a disk and wrapping
it, and for another 10 minutes after draping it in the pie plate
before trimming and fluting the edges.

The temperature of your water has less of an effect than people lead
you to believe. A couple tablespoons of warm water won't
significantly chill a pound or two of butter and flour. Still, it
doesn't hurt to use cold water or even ice water.

4. Use a Spatula to Incorporate Water: Your processed flour and
butter are sitting there in the bowl of your food processor and
you're tempted to save yourself a bit of cleanup by just adding the
water directly in there, right? Don't do it! Sure, it'll work out
ok, but you won't form nearly the same level of flakiness as you do
if you incorporate with a spatula. 

By using the spatula to fold the water into the crust, you give
flaky layer formation a head-start even before you pull out the
rolling pin.

5. Use a Tapered Rolling Pin: While the ball-bearing-based
heavy-duty cylindrical rolling pin might be better for whacking
husbands over the head in cartoons or fitting into Norman Rockwell
paintings, the slender, slightly tapered French-style rolling pin
offers far more control, is easier to clean and store, and is
cheaper to boot.


  From: Serious Eats                    
 
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Cheers

YK Jim


... "I cracked the case." - detective who just dropped his iPhone.

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