Created in this Craftsy Course
Light and flaky crusts, the foundation of perfect pies, are within your reach with the help of chef and pie expert Evan Kleiman.
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|Here are some details about my project:|
|Category||Food & Cooking|
Share a little about the ingredients and techniques used to create this dish/item. Filling: 2 1/2 packages of organic wild frozen blueberries, sugar, pinch of salt, 3 Tbsp Instant clear gel, 2 Tbsp tapioca flour Crust: 12 oz flour, 2 Tbsp sugar, 1 tsp baking powder, 1/2 tsp salt, 4 oz Earth Balance shortening sticks, 4 oz Earth Balance buttery sticks, 4 oz cold water. Brushed with 3 Tbsp soymilk, 1 Tbsp agave, and 1 tsp oil, mixed and brushed on exposed crust. Then topped with glitter sugar.
What are you most proud of? The crust is very flakey, and the pie tastes good! I was happy about being able to use the moon shapes that Evan showed us in class. In the slice view, they also look a little like the ISIS headdress -- Next time I'll put a circle in the center and exaggerate the cresant, and call it a goddess pie! HAHA!
What advice would you give someone starting this project? My pie plates are 10" instead of 9". So instead of dividing dough 1/2-1/2, in the future I would put slightly more on the bottom, so that the sides crust can be higher. It boiled over in the oven and made a bit of a mess. Also check often -- the crust is a little browner that I intended. It didn't taste burnt however. And maybe just a little less filling.