News From The Cold Cellar

Getting Your Hands Into The Pie
September 17

Over the years we have made a lot of pie mistakes. Doughy crusts, undercooking filling, stuck to the bottom of the oven stuff – you name it, we’ve done it. Pie isn’t as difficult as you may think. The first step is always just trying it. With the last of the summer stone fruit and apples starting to make their appearance, why not just get to it.

We’ve compiled our top tips and techniques to make sure you get your piecrust just right.

  1. Use ice water: This will ensure your dough stays cold. A cold dough means it’s not only easier to handle but it will turn into the flakiest crust ever.
  2. Chill your dough: Before you roll your dough out, chill it in the fridge or freezer. It will make the rolling process much easier.
  3. Once assembled, brush the pie dough with egg: This will help the crust brown and literally shine.

Our Summer Fruit Galette recipe is the perfect way to practice with pastry. A galette is a rustic tart with the dough just folded over the fruit. It should look like a grandmother, not a pastry chef, made it. So don’t fret if your piecrust isn’t Instagram worthy, it just needs to be taste bud worthy. That’s all that matters anyway, right?

Recipe From Our Kitchen: Summer Fruit Galette

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