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]]> By: haya http://uwmike.com/articles/2010/02/23/apple-pie/comment-page-1/#comment-96923 haya Fri, 08 Oct 2010 12:07:11 +0000 http://uwmike.com/?p=618#comment-96923 i have finally not quite mastered but become comfortable enough with making pie crust that i will do it on a semi-regular basis. it works pretty much every time and is just the right amount of flaky for me. i go all butter (cannot deal with shortening. even if it makes things easier to work with, the taste of butter is infinitely better and i am all about taste). since i don't have a food processor right now and kind of hate the pastry cutter, i keep my pie butter in the freezer and when i'm ready to go, i grate as much as i need (usually about a cup, for a double crust pie or two bottom crusts) on a big hole box grater. i learned this from an alton brown book and it works AMAZINGLY WELL. then i whisk that in with the flour/salt mixture, and gradually mix in my iced water. my go to recipe is martha stewart's pâte brisée (http://www.marthastewart.com/recipe/pate-brisee-pie-dough) and i can't recommend it enough! i've also heard that using some vodka instead of water helps with keeping your dough not-tough, but i only did that once so i can't really comment on how well it works. (gluten does not form in alcohol or something) hopefully you're still reading comments on this super old post! that's my two cents on pie. i have finally not quite mastered but become comfortable enough with making pie crust that i will do it on a semi-regular basis. it works pretty much every time and is just the right amount of flaky for me. i go all butter (cannot deal with shortening. even if it makes things easier to work with, the taste of butter is infinitely better and i am all about taste). since i don’t have a food processor right now and kind of hate the pastry cutter, i keep my pie butter in the freezer and when i’m ready to go, i grate as much as i need (usually about a cup, for a double crust pie or two bottom crusts) on a big hole box grater. i learned this from an alton brown book and it works AMAZINGLY WELL. then i whisk that in with the flour/salt mixture, and gradually mix in my iced water. my go to recipe is martha stewart’s pâte brisée (http://www.marthastewart.com/recipe/pate-brisee-pie-dough) and i can’t recommend it enough!
i’ve also heard that using some vodka instead of water helps with keeping your dough not-tough, but i only did that once so i can’t really comment on how well it works. (gluten does not form in alcohol or something)
hopefully you’re still reading comments on this super old post! that’s my two cents on pie.

]]> By: Mike Purvis http://uwmike.com/articles/2010/02/23/apple-pie/comment-page-1/#comment-92849 Mike Purvis Wed, 24 Feb 2010 01:51:53 +0000 http://uwmike.com/?p=618#comment-92849 <p>Tara: Thanks! I look forward to trying it together sometime. :)</p> <p>Christine: I have actually made chicken pot pie twice recently—both times quite successfully following <a href="http://www.cookingforengineers.com/recipe/42/Traditional-Chicken-Pot-Pie" rel="nofollow">Michael Chu's recipe</a>, and putting biscuits on top. Now, both times I made it with fresh breast meat (on special at Zehrs, but still expensive!); next time, I'm thinking of trying it with the turkey scraps Jeff froze for me from Christmas.</p> <p>Regarding the top crust, I did actually think of vents after it had already been in the oven a few minutes and added them, though you can't really see in the pictures. In reality, I think it was just that the top was so tattered and ripped already that there were plenty of other places for the steam to escape.</p> Tara: Thanks! I look forward to trying it together sometime. :)

Christine: I have actually made chicken pot pie twice recently—both times quite successfully following Michael Chu’s recipe, and putting biscuits on top. Now, both times I made it with fresh breast meat (on special at Zehrs, but still expensive!); next time, I’m thinking of trying it with the turkey scraps Jeff froze for me from Christmas.

Regarding the top crust, I did actually think of vents after it had already been in the oven a few minutes and added them, though you can’t really see in the pictures. In reality, I think it was just that the top was so tattered and ripped already that there were plenty of other places for the steam to escape.

]]> By: Christine http://uwmike.com/articles/2010/02/23/apple-pie/comment-page-1/#comment-92844 Christine Tue, 23 Feb 2010 23:40:45 +0000 http://uwmike.com/?p=618#comment-92844 <p>Very nice! If you're looking for more pies, I recommend pot pies. The meat is relatively inexpensive if you go get chicken carcasses at market, and then rescue the scraps after making broth.</p> <p>And how on EARTH did you not end up with an unholy mess despite not making vents in your top? I get a mess when I DO make vents, it looks like you're stealing my lack-of-mess.</p> Very nice! If you’re looking for more pies, I recommend pot pies. The meat is relatively inexpensive if you go get chicken carcasses at market, and then rescue the scraps after making broth.

And how on EARTH did you not end up with an unholy mess despite not making vents in your top? I get a mess when I DO make vents, it looks like you’re stealing my lack-of-mess.

]]> By: Tara http://uwmike.com/articles/2010/02/23/apple-pie/comment-page-1/#comment-92834 Tara Tue, 23 Feb 2010 18:32:46 +0000 http://uwmike.com/?p=618#comment-92834 <p>Mmmm! It looks delicious. :)</p> Mmmm! It looks delicious. :)

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