"Whenever I see that someone nice, I suppose dough, terminal connector cake you overmixed or Overhydrated has," says master Baker Alice Medrich, who is legendary for their recipes, always reliable. (delicious is her latest Cookbook desserts sinfully easy). According to Medrich, home bakers often add to too much water a pie dough - the result is smooth and immediately doable, but there will be no perfect flaky, tender crust. Instead, she says the dough should hold together just yet (it relax and be more moist while it rests). It proposes also the butter add in two stages: rub the first part in the flour until it is completely absorbed, then threw in thin shavings for flakiness. Finally, she replaced some water with yogurt, what she says, "A complex dairy taste adds how French cultured butter." "The acid in the yogurt tenderizes the dough also." The exercise try the perfect crust Medrich with their recipes for a single-crust ginger-pecan pie and a double crust Apple apricot cake.
"All the ingredients must be cold, leaving some of the butter in pieces,", says Alice Medrich. "That's what creates the flakes." "Although I'm not a big fan of bleached flour, it makes the most tender crust," says Medrich.
While by the flour in cups measurements make this dough, a scale will ensure the best results. To a double crust pie, double the ingredients here and you divide the dough into two plates, one slightly larger than the other. Major deployment for the bottom crust.
Step-by-step guide: As one pie crust
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