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if you can't roll out a pie crust you're a god drat idiot go back to clown college with other people like you
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Mar 14, 2021 00:50
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Aardvark! posted:if he went to clown college wouldn't he be good at making pies no. that's throwing pies. here's your bus ticket
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Mar 14, 2021 00:52
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Aardvark! posted:where the gently caress do you think the pies come from ??? Some kind of ... Pie supplier? it's called a bakery bozo
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Mar 14, 2021 00:53
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ok real pie talk here. the problem most ppl have is that they are told to add as little water as possible to prevent gluten but honestly you can add a little more water than you would think and it makes your pie easy to roll out and doesn't effect the texture of the crust negatively at all. that's if you're not a drat clown like the op
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Mar 14, 2021 01:40
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Cafe Barbarian posted:I make all-butter cold water crust and it's really just getting a sense for how cold it should be, how long to cut in the butter, how much water to add, how long to chill the dough before rolling, how to put it in the pan, blind baking to get it cooked right. i think my real point is that gluten won't develop in significant quantities in the small amount of time it takes to mix a pie crust and rest it for 30 mins before rolling it. ppl say use as little water as possible to avoid gluten development which causes tough pie crust, and what you end up with is something that's too dry to work with and cracks at the edges and has holes in it. just add the drat water. i agree with the second part though that it is really just practice.
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Mar 14, 2021 12:59
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