I attended the morning session which included a demo on making the perfect pie crust and scones (my new obsession!). I couldn’t wait to listen to all the tips and tricks to making pie crust because pie crust is one of those things that I struggle with making. The baking queen, Bonnie, was our teacher for the day and she made making pie crust seem like child’s play. She did however sympathize with those of us who are pie crust challenged and encouraged us to have fun and not take pie making so seriously. I definitely needed to hear that!
Here are some key points to making pie crust that I found helpful to my future pie making endeavors and I hope they are helpful to you as well.
1) Don’t pack your flour into your measuring cup. Fluff the flour then lightly spoon the flour into the measuring cup and fill until you make a peak, then level off the flour. This was the method Bonnie used for those who don’t have a scale. I’ve never used a scale for baking, but weighing flour appears to be the best way to get the most precise flour measurements.
2) When rolling out your dough, start at the center and roll in a clockwise direction making sure you don’t roll over the edge. Also when rolling out the dough, to minimize using too much flour, place the plastic wrap used to wrap the dough on top of the dough disk and roll on top of the plastic wrap.
3) Dough can be made ahead and frozen in a regular refrigerator freezer for a few weeks, a deep freezer up to 6 months and up to 3 days in the refrigerator.
4) Use iced water for bringing the dough together ( I’ve used cold water, but will used iced water from now on).
5) Silicon or marble rolling pins are really good for rolling out pie dough.
6) Ceramic or Glass baking dishes are the best for pie baking as opposed to aluminum pans.
I took a few pages of notes and pictures, but just in case I missed something during the demo, King Arthur Flour’s website has many baking resources. KAF also has a baking hotline and their recipes are all tested to insure you’ll have the best baking outcome!
Clockwise: Wall of Self-Rising Flour , Recipe Book, Bacon Cheddar Scallion Scones, Double Crust Apple Pie
If you’re wondering whether I rushed home to make a pie, I didn’t. What I learned on Saturday is that pie making requires patience and practice so I’m not going to pressure myself to make the perfect pie. What I am going to do is work to make a pie that tastes really good and allow myself to grow into becoming a pretty good pie maker and I hope you’ll do the same. I definitely plan to use the tips learned today and plan to make a pie soon.
Now for the scones. The scone demo was a lot shorter and to the point. Making scones is not as daunting a task as making a homemade pie crust so I’ll likely tackle the scone recipe sooner than the pie recipe.
Swag from the KAF!
Have you ever made a homemade pie crust or scones? Do share!