My first restaurant job was making sandwiches and salads at a small cafe that served healthy, seasonal and really delicious food. A few times a week the pastry chefs from the main restaurant would deliver baked goods to fill the large pastry case at the front of the cafe. While making sandwiches and salads wasn’t
All Butter Pie Crust – Part 2: How to Roll Out Pie Dough
Last week I shared (nearly) everything I know about mixing pie dough for an all butter pie crust and now it’s time to talk about the next step – how to roll out pie dough. There is one overarching theme in every aspect of pie baking: the importance of practice. The best way to learn how to roll
All Butter Pie Crust – Part 1: Mixing the Dough
My absolute favorite thing to bake is pie crust. I’ve always had a love for pie, but making pie dough did not come easily for me. I can remember several Thanksgiving and Christmas pie baking attempts that resulted in burnt edges, crusts slumped and shrunk in the pan, a broken food processor, a major burn on my