If you’ve ever seen gorgeous berries longed to make something really special and pretty out of them, this video is for you. All you need to do is make an easy galette! #pastry #farmersmarket #pie Pâte Brisée Makes enough for 1 galette: 1 1/2 cups flour 1 Tbs sugar 1 tsp salt 1/2 cup cold butter, cubed 6 Tbs ice cold water Strawberry Galette Blueberry Galette Blackberry Galette
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What makes my pecan pie special is the spiced rum in the filling, and the fact that there is enough filling to fill a generous deep dish pie pan. A pecan pie is actually a custard pie. The high egg content is what makes it a custard. So think of it as a sugar custard topped with pecans. Because it’s a custard pie it will need to bake at a low temperature for a long time. Ingredients: 5 tablespoons butter, melted (not too hot) 5 eggs, beaten 1 cup white sugar 1 1/3 cup dark corn syrup or maple syrup […]
When you have only a handful of berries and a smidge of time, a galette is in order. The less-fussy cousin of the traditional pie – a galette is made with a rustic pastry without a pie pan. It is baked on a flat surface like a sheet pan or a pizza pan. Think of it like a pizza where you fold the edges of the dough over the toppings a little. Quality ingredients are key here in making this simple treat a flavor-packed delight. First, fresh, ripe blackberries. Second, a rustic pastry made with just butter, flour, salt, sugar […]
I’ve been making this pie crust for decades. It’s a formula and concept I learned in France, and augmented by studying vintage American cookbooks. I have made and taught this formula and method in countless in-person classes, as well as with my own children during our annual “pie day” on the day before Thanksgiving. This video gives you the whole picture of both the food processor method and the by-hand method – as well as: 1) My food processor method is excellent for churning out large amounts of pastry in a short amount of time. 2) My by-hand method is […]