I made a pie the other night and realised that I need more practice at pastry making, I'm out of the habit (it tasted fine, just the mechanics of it were less than ideal). So as this last summer was the season of icecream, I've decided this winter is the winter of pies and soup.
I offer the following tips which you probably already know. I now make adequate pastry at best. 1. Food processor to make it. Don't do ANYTHING with it, just squish into ball and then.. 2. Stick it in the freezer for half an hour. 3. DON'T touch it, roll ball out straight away with rolling pin and then get it into the oven ASAP.
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Date: 2006-05-18 06:47 am (UTC)From:(no subject)
From:no subject
Date: 2006-05-18 06:52 am (UTC)From:I made a pie the other night and realised that I need more practice at pastry making, I'm out of the habit (it tasted fine, just the mechanics of it were less than ideal). So as this last summer was the season of icecream, I've decided this winter is the winter of pies and soup.
(no subject)
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From:I suck at pastry, too
Date: 2006-05-18 07:17 am (UTC)From:1. Food processor to make it. Don't do ANYTHING with it, just squish into ball and then..
2. Stick it in the freezer for half an hour.
3. DON'T touch it, roll ball out straight away with rolling pin and then get it into the oven ASAP.
Re: I suck at pastry, too
From:no subject
Date: 2006-05-18 07:24 am (UTC)From:it's all in the mix. get that right, and the rolling's easy
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Date: 2006-05-18 08:05 am (UTC)From:I have very warm hands, and have given up on pastry completely.
Scones, on the other hand, I can do.
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