Simon Bradshaw (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
major_clanger) wrote2009-11-22 10:50 am
major_clanger) wrote2009-11-22 10:50 am
Entry tags:
Relaxing ways to start Sunday
Making pastry! I volunteered to make Apple Pie for a forthcoming Thanksgiving-themed potluck and so sought advice from E, my erstwhile coursemate on the BVC. Now, despite having acquired a Home Counties accent at Oxford so convincing she now gets the third degree from Homeland Security on visits home, E is technically eligible to join the DAR; since she is thus officially As American As Apple Pie I thought she ought to be able to tell me how to make a proper one. Sure enough she sent me her mother's allegedly infallible recipe so, as firm believer in the 6P principle I though I'd best have a trial run.
I mentioned this to my Mum yesterday whilst visiting; she thought I was a bit mad for making the pastry rather than buying it (well, I want this to be a pie I've made rather than assembled) but gave me some helpful tips on making pastry if I was intent on doing so. Apparently the idea is to gently crumble the flour and fat between your fingertips rather than knead it together - this gets a more even mix and adds air to the dough. Thus advised, and equipped with some quick calculations to turn cups into grammes, I set to work with my flour and Trex, which is apparently the best local equivalent to that peculiar US substance 'shortening'.
Well, I now have a nice ball of what looks, smells and tastes like pastry, so now to try the actual Apple Pie bit. More updates later.
I mentioned this to my Mum yesterday whilst visiting; she thought I was a bit mad for making the pastry rather than buying it (well, I want this to be a pie I've made rather than assembled) but gave me some helpful tips on making pastry if I was intent on doing so. Apparently the idea is to gently crumble the flour and fat between your fingertips rather than knead it together - this gets a more even mix and adds air to the dough. Thus advised, and equipped with some quick calculations to turn cups into grammes, I set to work with my flour and Trex, which is apparently the best local equivalent to that peculiar US substance 'shortening'.
Well, I now have a nice ball of what looks, smells and tastes like pastry, so now to try the actual Apple Pie bit. More updates later.
no subject