CeCe Sullivan has stuck to the basics to present you the cleanest, simplest and perfect way to bake a pie. One very prominent thing seen from the sifting of flour to molding the dough in a pie is getting the ‘chill’ element while the three stages of pie molding. To perfect the pie pastry you got to get your ingredients sifted and measured to perfection. Sullivan suggests you to refrigerate the flour to keep the fat from softening.
The second stage of making the pie pastry relates to the proper selection and blending fat when cold. Plain unsalted butter will not hamper the flavors of the piecrust. The shortening again has to go into the freezer to keep it from melting into the flour; if the fat is stiff it will impart a flaky structure, to the crust, which is the desired texture of any piecrust.
In the third stage again you have to use ice-cold water to mix the dough, to quicken up the separation between fat and flour to separate the crust to layers and to make it flakier it is better to toss the ingredients with a fork instead of lazing your wrists around the mixture.
Prior to the rolling stage the dough should be refrigerated for three days to prevent the crust from shrinking when baked. The rolled out though should be chilled after its lined into the pie pan so that the crust can set properly into the mold before its baked.
Then you end up baking the piecrust…but it all went well because refrigeration started from the first stage of making the piecrust. Read More: Seattlenews
