'pie dough' on Serious Eats

Cakespy: Pie Fries

When it comes to pie, my mantra is "I must increase my crust." But even carbohydrate addicts find themselves with extra scraps of pie dough from time to time. And I now have the best solution for making use of them: Pie Fries. More

The Nasty Bits: How to Use Leaf Lard in Pastry Doughs

Why use lard in pastries? Butter produces extremely good crusts, yet lard holds two distinct advantages over an all-butter crust. First, lard produces flakier crusts than butter. Even the small amount of water present in butter may cause the dough particles to stick to one another rather than separate into the discrete layers that constitute a flaky pastry. Second, while butter is primarily a saturated fat, lard by percentage is primarily an unsaturated fat. Here, a recipe for lard-and-butter pastry dough. More

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