Tips from experts on how to make pie dough

One of the first guides to making pie crusts to appear in Taste was published on Oct. 27, 1971, and writer Judith Bell used a word that sent me to Google.

It’s “swivet,” as in, “For many the thought of making a pie or pie crust is enough to send them into a swivet.”

It means “a fluster or panic,” and I knew exactly what she was talking about, because making pie crust has long been my baking Kryptonite.

Bell wisely turned to an expert for advice. Paul Tillinghast was in charge of baking operations for the chain that is now known as Bakers Square, and he was full of helpful hints:

Use shortening, not lard (nothing about butter, alas). Always use ice water, and as little as possible. Mix the salt with the water to ensure better distribution. Use a half-and-half mix of all-purpose and cake flour. Prepare the dough in advance, wrap in plastic wrap and refrigerate overnight before rolling it out. Roll the dough into more of a square than a circle, it’s easier. Reach for a lightweight rolling pin (1 to 1 ½ inches in diameter), and roll dough on a floured cloth, coating the work surface and the rolling pin in more of the all-purpose and cake flour blend.

A second story, from Oct. 18, 1972, offered additional tips: “The shortening should be ice cold. Don’t use the rolling pin in a back-and-forth motion over and over again. Roll the pin away from yourself in light strokes from the center of the dough. Then turn the dough and roll toward the other end the same way.”

But it was this sage advice from the late Al Sicherman, published in Taste on April 19, 2007 — on the occasion of his retirement, after 26 years of food writing — that I take to heart.

“If making a pie crust, don’t,” he wrote. “Unless you are known far and wide for your fabulous pie crust, the rolled-up refrigerator crusts from the store are as good as what you’d make. Or better. Really. Nothing personal.”

My favorite? It’s Pappy’s (pappyspiedough.com), a made-with-lard product that has been produced in the Twin Cities for more than 50 years and is widely available locally. It’s tender, flaky, easy to handle and browns in the oven like a dream.

rn{% endblock %}"},"start":"https://users.startribune.com/placement/1/environment/3/limit-signup-optimizely/start"},{"id":"limit-signup","count":12,"action":"ignore","mute":true,"action_config":{"template":"{% extends "grid" %}rnrn{% block heading_text %}Youu2019ve read your 10 free articles for this 30 day period. Sign up now for local coverage you wonu2019t find anywhere else, special sections and your favorite columnists. StarTribune puts Minnesota and the world right at your fingertips. {% endblock %}rnrn{% block last %}rn{{ parent() }}rn{# limit Krux pixel from https://www.squishlist.com/strib/customshop/328/ #}rnrnrn{% endblock %}"},"start":"https://users.startribune.com/placement/1/environment/3/limit-signup/start"},{"id":"meter-desktop-331","count":10,"action":"ignore","mute":false,"action_config":false,"start":"https://users.startribune.com/placement/1/environment/3/meter-desktop-331/start"},{"id":"PDA991499opt","count":9,"action":"ignore","mute":true,"action_config":false,"start":"https://users.startribune.com/placement/1/environment/3/PDA991499opt/start"},{"id":"limit","count":8,"action":"inject","mute":false,"action_config":{"template":"

rnrnrnrn

rn

rn

rn rn

rn t

rn SUBSCRIBErn Already a subscriber? Log in.rn

rn

All Star Tribune readers without a Digital Access subscription are given a limited number of complimentary articles every 30 days. Once the article limit is reached we ask readers to purchase a subscription including Digital Access to continue reading. Digital Access is included in all multi-day paper home delivery, Sunday + Digital, and Premium Digital Access subscriptions. After the 1 month Premium Digital Access introductory period you will be charged at a rate of $14.99 per month. You can see all subscription options or login to an existing subscription herern

rn rn

rn

rn

rn

rn

rn"},"start":"https://users.startribune.com/placement/1/environment/3/limit/start"},{"id":"nag","count":7,"action":"lightbox","mute":true,"action_config":{"height":null,"width":"630px","redirect_on_close":null,"template":"{% extends "shell" %}rnrn{% block substyles %}rn

rn{% endblock %}rnrn{% block page %}rn{#rnrn{{ limit - count - 1 }}rnrn{{ form.flow_form_open({nextAction: 'firstSlide'}, null, null, '_top') }}rn {{ form.btn('Save Now') }}rn{{ form.flow_form_close() }}rnrn

rnrnrnu2022 rnrnrnrn#}rn

rn

rn

You have {{ limit - count - 1 }} articles left

rn

rn rn u00a0u00a0u2022u00a0u00a0rn rn

rn

rn

rn

rn Save More Todayrn

Over 70% off!

rn

rn

rn

rn

99u00a2 for first 4 weeks

rn {{ form.flow_form_open({nextAction: 'firstSlide'}, null, null, '_top') }}rn {{ form.button('Save Now', 'btn nag-btn') }}rn {{ form.flow_form_close() }}rn

rn

rn{% endblock %}rnrn{% block last %}rn{{ parent() }}rnrn{% endblock %}"},"start":"https://users.startribune.com/placement/1/environment/3/nag/start"},{"id":"x","count":4,"action":"ignore","mute":true,"action_config":false,"start":"https://users.startribune.com/placement/1/environment/3/x/start"},{"id":"multi-start","count":3,"action":"fly_in","mute":true,"action_config":{"location":"bottom_left","slide_direction":"bottom","group_id":null,"display_delay":"0","collapse_delay":"10","template":"

rn

rn

rn

rn u00d7rn

rn

rn

From just

rn

$3.79 99u00a2 a week

rn Save nowrn

rn

rn

"},"start":"https://users.startribune.com/placement/1/environment/3/multi-start/start"}]};


Source link

Advertisements

Leave a Reply

Advertisements

Skilled Trades | How To Get a Skilled Trades Job

How To Get Started on Mastodon and Leave Twitter Behind