pie in the sky

I really should have posted this eight days ago, but I took a pastry-making class over at the Cookbook Company two Saturdays ago, hoping that a hands-on class with an instructor to answer question would rid me of my pie-making fear. I think the class did the trick as I came out of the class with two quiches and two apple pies. The class covered both a lard-based pastry (we used Tenderflake) and butter-based pastry, and I have recipes for a few variations as well.  Very relieved that it's not as hard to recognize when the mixture of flour, fat, salt, and water is just right for patting together and rolling as I thought it would be. I had the chance to test out one of those fabulous silicone rolling pins when I was rolling out my crusts - I want one now, of course. But I don't really need one. It's much easier to justify the purchase of a pastry blender :)

Comments

[Ani]

Sounded fun and informative.

[Lilly White]

I'm completely jonsing for an old European rolling pin that has decorative cutouts in it so you can roll out embossed cookies for Christmas gifts this year. And if it's the last thing I do, I will get my grubby fat hands on one of those suckers! :-)