You might need some booze before you’re done—trust us.
. It’s good to create a variety of butter chunk sizes in order to create a nice flake distribution. “I like mostly pea-sized chunks of gritty flour, but I keep some bigger chunks is as well,” Rowat said.
Some foodies insist that you can replicate this technique without delicately cutting fussy bits of ice-cold butter into your flour mixture: J. Kenji López-Alt from Serious Eatsby just blending cold butter into flour in a food processor all willy-nilly. The butter is still solid, but it loses those big chunk shapes that so many chefs insist you need.
, as opposed to a chaotic jumble of wedges and chunks. The fruit will shrink as it cooks, and as the air pockets of your crust form and shift, this can lead to filling falling into an uneven distribution. If you slice fruit fairly thin and stack it flat, it should settle pretty uniformly.Here’s the logic: Your pie crust needs moisture. Otherwise it’s going to fall apart.
. It provides much-needed moisture without promoting those proteins. Vodka is a benign addition in these quantities, but you can opt to have some fun with the distinctive flavors of bourbon or rum if you so desire.But one note here, folks: While most home cooks talk of alcohol “burning off” during cooking,
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