In the ongoing comparisons of the Model G and Pro620 today was pie day. This picture shows the pastry knife, fairly standard on mixers until the 50's. I use the paddle in the Kitchenaid to make pie crust so today we'll see what comes of the test.
Can She Bake a Cherry Pie Billy Boy?
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Cut Me to the Quick
2 cups flour
1 cup Crisco
2 teaspoons salt
In first gear it took about 25 seconds to cut the shortening into the flour.
1/2 cup cold water was added at once and then mixed again for 15 seconds to form a shaggy dough.
On the left if a 9 inch pie plate and on the right a 10 inch. The 10 inch in 2 1/2 inches deep and hold exactly double the filling of a 9 inch. In today's pie I will use 9 inch and follow standard recipes.
2 cups flour
1 cup Crisco
2 teaspoons salt
In first gear it took about 25 seconds to cut the shortening into the flour.
1/2 cup cold water was added at once and then mixed again for 15 seconds to form a shaggy dough.
On the left if a 9 inch pie plate and on the right a 10 inch. The 10 inch in 2 1/2 inches deep and hold exactly double the filling of a 9 inch. In today's pie I will use 9 inch and follow standard recipes.
Wet Ones
The pastry from the paddle was noticably more wet and softer indicating the Crisco was more well mixed into the flour with the paddle. Not the end of the world but small beads of crisco rolled into pastry makes a flaky crust.
The pastry from the paddle was noticably more wet and softer indicating the Crisco was more well mixed into the flour with the paddle. Not the end of the world but small beads of crisco rolled into pastry makes a flaky crust.
Dredge Means "to Dry"
Dredge your fingers in flour and then crimp the edge of the crust. This is decorative, allows the crust to hold more filling and done correctly, you push a tab of dough under the rim of the plate as you crimp that serves as an anchor to prevent the crust from shrinking or sloughing into the pie plate.
Dredge your fingers in flour and then crimp the edge of the crust. This is decorative, allows the crust to hold more filling and done correctly, you push a tab of dough under the rim of the plate as you crimp that serves as an anchor to prevent the crust from shrinking or sloughing into the pie plate.
My Dirty Secret Revealed
For those who lauded my clean oven, close ups reveal the ugly truth. The pie shell should bake for about 15 minutes or until lightly browned. Many recipes call for chilling the dough, using pie weights or chilling the crust before baking to prevent shinkage or misshapen crusts. I have never had trouble with it and frankly rolling out ice box cold pastry is hard and it adds hours to a simply pie that should be done in 15 minutes.
For those who lauded my clean oven, close ups reveal the ugly truth. The pie shell should bake for about 15 minutes or until lightly browned. Many recipes call for chilling the dough, using pie weights or chilling the crust before baking to prevent shinkage or misshapen crusts. I have never had trouble with it and frankly rolling out ice box cold pastry is hard and it adds hours to a simply pie that should be done in 15 minutes.
Sucking Lemons
First up is Lemon Meringue Pie.
2 cups buutermilk
1/2 cup water
3 egg yolks
1/2 cup flour
Zest of one lemon
1/3 cup freshly squeezed lemon juice
2 tablespoon butter
Combine in blender and then pour into a medium saucepan and cook over medium heat stirring until mixture thickens and boils.
First up is Lemon Meringue Pie.
2 cups buutermilk
1/2 cup water
3 egg yolks
1/2 cup flour
Zest of one lemon
1/3 cup freshly squeezed lemon juice
2 tablespoon butter
Combine in blender and then pour into a medium saucepan and cook over medium heat stirring until mixture thickens and boils.
Meringue
This is an Italian Meringue which prevents weeping, shrinking or having the meringue turn into goo.
3 egg whites
dash of salt
1 cup sugar
1/3 cup Karo syrup
1/3 cup water
Place the egg whites and salt in a clean bowl. Combine the sugar, water and Karo in a medium saucepan and place over medium high heat, stirring until the sugar dissolves. (in candy making or when making sugar based candies, always make sure the sugar is fully dissolved before the mixture boils. After it begins to boil do not stir as this can cause the sugar to seize or crystalyze making the candy gritty. If you feel the need to stir, swirl the pan instead) When the mixture begins to boil, turn the mixer onto medium speed.
This is an Italian Meringue which prevents weeping, shrinking or having the meringue turn into goo.
3 egg whites
dash of salt
1 cup sugar
1/3 cup Karo syrup
1/3 cup water
Place the egg whites and salt in a clean bowl. Combine the sugar, water and Karo in a medium saucepan and place over medium high heat, stirring until the sugar dissolves. (in candy making or when making sugar based candies, always make sure the sugar is fully dissolved before the mixture boils. After it begins to boil do not stir as this can cause the sugar to seize or crystalyze making the candy gritty. If you feel the need to stir, swirl the pan instead) When the mixture begins to boil, turn the mixer onto medium speed.
