We refrigerate dough because we want to moisture to distribute, and the butter to re-chill. These disks get wrapped in plastic wrap and refrigerated for an hour. See the butter bits!? That’s what we want. Do you have those? We need the dough to come together, but we want to leave little bits of butter speckled throughout the dough… so we come with the tenderness. Loving hands divide the shaggy dough and gently knead it into two disks. Pro tips.Īre you worried about how shaggy this crust is? We won’t taste it.Ī touch of acid really helps with the flakiness of the crust. We’ll add just a touch in vinegar to the dough. It seems like a lot of blessings from heaven.
We use our fingers to quickly incorporate the cold butter cubes into the flour mixture. Homemade pie crust is part of the love we’re making. People don’t say that… because it’s totally not true.Īm I doing a good job with this pep talk? Do I need to yell? Wait… who was that person that said the best things in the world are also the easiest? No one. Making pie might be a little frustrating. There are things you should know before we start. Are you a barista? A lawyer? A super mom? A welder? A hat maker? Awesome. What do you do for a living? Are you an accountant? How do you do that? I can barely count.
PEACH BLUEBERRY TART HOW TO
If you know how to make pie, you know how to make love. Before you roll your eyes, and dismiss this dessert as something that’s too complicated for you… something that’s out of your skill set… something that you simply don’t have the time or energy for… please.
0 kommentar(er)
