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By Ronald M. Silver, Jen Bervin, Elizabeth Zechel
"One of my fondest adolescence stories is of my aunt's pies cooling at the window sill, whereas father sat along with his deputy . . . wait . . . that may be Opie Taylor. if you happen to love pie, and that i can basically think you do, Bubby's pies are the easiest. i am consuming one correct now."--Jon Stewart
"I nearly ate the booklet! If my bubby made pies like this, i might weigh four hundred pounds."--Billy Crystal
"If a pie cooling in a rustic breeze is your proposal of baking nirvana, with its golden crust and juicy filling beckoning, then the pleasant recipes in Bubby's do-it-yourself Pies will advisor you towards that aim and, maybe, begin the looks of 'Pie of the Month' at your place. Now would not that be a candy and inviting sight?"--Lisa Yockelson, award-winning writer of Baking via style and ChocolateChocolate
"My dad constantly says, 'Save your fork, there is pie!'"--Kate Douglass, proprietor of The noticed Pig
Read or Download Bubby's Homemade Pies PDF
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Additional resources for Bubby's Homemade Pies
Example text
There are many options for fat in pie dough, but the most common are butter, lard, and shortening. Whatever fat you choose, it should be very cold when it is mixed into the dough. Butter: This fat, especially high fat–content “European-style” butter (more than 80% butterfat, and less than 20% water), is the best for pie crusts. Lower-quality butter can have a lower ratio of butterfat to water content and milk solids (as low as 60/40), which means you won’t get optimum flavor from it. However, a crust made with low-quality butter is still pretty flavorful, much more so than a shortening crust.
Add the salt to the flour and give it a quick stir to combine evenly. Use cold butter, measure out the amount you need, and then coat the cold, solid stick with the flour in the bowl. Using a dough scraper or a long butcher knife, cut the butter lengthwise in half, and then lengthwise in quarters, coating each newly cut side with flour as you go. Break up any pieces that stick together and toss them all to coat them with flour. ) HAND METHOD: Using a pastry cutter, press the blades through the mixture, bearing down repeatedly like you would to mash potatoes.
Have much to do with their different melting temperatures. This is the case for two reasons: It is necessary to keep fat in its solid state during mixing and rolling to achieve a desirable crust texture and structure; solid fat softens easily at room temperature. The way to address this dilemma is by factoring in the behavior of the kind fat you’re using and taking adequate precautions—typically, chilling the dough intermittently. There are many options for fat in pie dough, but the most common are butter, lard, and shortening.