Relaxing ways to start Sunday

[major_clanger]

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.

Comments

[major-clanger.livejournal.com]

I used my (well-cleaned) marbleoid work surface, and that did indeed work well. However, I now realise I need a palette knife to help with getting the rolled-out pastry off!

[timill]

How to do it: Alton Brown on Good Eats S2E6P1: Crust Never Sleeps

[major-clanger.livejournal.com]

Dental floss! How cunning is that?

[http://users.livejournal.com/la_marquise_de_/]

Ah. Did you flour the surface first? That helps.

[major-clanger.livejournal.com]

Yes, although perhaps I should have used a bit more than I did. It's a while since I last rolled out pastry!