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Thread: Re: Different pie crust technique

  1. #1
    Bob Terwilliger Guest

    Default Re: Different pie crust technique

    Bob Pastorio wrote:

    > The usual direction for making pie crust is to cut the shortening into the
    > flour. That results in small flakes or mealiness (still acceptable)
    > depending on the fat used and the method of dispersal.
    > A friend showed me a different approach to making the crust. I've done it
    > and it works wonderfully. Rather than cutting the fat into the flour (and
    > salt, sugar or whatever else you put into it), I've been cutting the (very
    > cold) fat into small cubes, tossing it with the (very cold) flour to coat
    > and keep separated, adding a little ice water, and then dumping the whole
    > thing on the counter.
    > The point in making a crust is to get little bits of fat scattered
    > throughout the flour matrix for the distinctive texture of pie crust.
    > Traditional approaches have included using a pastry blender, two knives,
    > or fingers to break the fat into smaller pieces. Here's a new way...
    > Toss the fat cubes in the flour to coat and stir through. Add Then dump
    > the whole thing out onto a counter where you can roll it out. Roll over
    > the pile of stuff heavily. It'll still be powdery. Roll a few times, then
    > slide a pastry scraper under the edges and fold it into a small pile. Roll
    > again and scrape up again. The cubes of fat are being flattened and spread
    > through the flour. Scraping and folding keeps the fat in sheets. Each
    > rolling will make it all become more cohesive. After several rollings,
    > scrapings and foldings, you'll have a crust with the fat dispersed in
    > larger sheets than usual. The finished crust will be flaky in a different
    > way than usual. The flakes are larger. And the crust, IME, is somewhat
    > more waterproof.
    > It handles easily after the few rollings. I chill it before lining pans
    > with it. Gather it into a flat disk, wrap with plastic and chill for 1/2
    > hour. Then finish as usual. I usually roll it thicker than traditional
    > crusts - like 1/4 inch or so. It eats very nicely, absorbs juices without
    > getting soggy.

    Isn't this the technique that koko and Squeaks learned in pastry school
    earlier this year?

    The entire thread can be read at

    and is well worth the reading.


  2. #2
    Christine Dabney Guest

    Default Re: Different pie crust technique

    On Thu, 8 Dec 2011 21:50:59 -0800, "Bob Terwilliger"
    <> wrote:

    >Isn't this the technique that koko and Squeaks learned in pastry school
    >earlier this year?

    It may be, but I thought they learned the technique of fraisage, which
    is smearing the butter and flour with your hand on the board, then
    scraping it up again and repeating. That is different from what you
    are describing.

    What you are describing is the quick method of making rough puff
    pastry. I learned this technique of making puff pastry from one of
    Julia Child's books. She does a variation of it in that she cuts the
    very cold butter into cubes, and then puts them into the bowl of a
    standing KA mixer. Cold water is then added, and it is slowly mixed
    until the cubes are broken up slightly and well coated with flour.
    Then the whole mess is emptied out onto the pastry surface and rolled
    out as you describe above. Then it is folded, and rolled out again
    and again. I think about 6 turns as they are called, are done.
    Essentially what you described.


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