Download Bubby's Homemade Pies by Ronald M. Silver, Jen Bervin, Elizabeth Zechel PDF

By Ronald M. Silver, Jen Bervin, Elizabeth Zechel

"One of my fondest youth thoughts is of my aunt's pies cooling at the window sill, whereas father sat together with his deputy . . . wait . . . that would be Opie Taylor. in the event you love pie, and that i can purely imagine you do, Bubby's pies are the simplest. i am consuming one correct now."--Jon Stewart
"I virtually ate the booklet! If my bubby made pies like this, i would weigh four hundred pounds."--Billy Crystal
"If a pie cooling in a rustic breeze is your concept of baking nirvana, with its golden crust and juicy filling beckoning, then the pleasant recipes in Bubby's home made Pies will advisor you towards that target and, maybe, start up the looks of 'Pie of the Month' at your home. Now would not that be a candy and inviting sight?"--Lisa Yockelson, award-winning writer of Baking by way of style and ChocolateChocolate
"My dad constantly says, 'Save your fork, there is pie!'"--Kate Douglass, proprietor of The noticed Pig

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I deeply admire anyone who can grow and make such beautiful things now. Her enthusiasm for this book has been present throughout—reading, testing recipes, offering many of our family favorites. ” like you did, sharing much of it with the neighbors. Special thanks to Catherine McRae and many dear friends and pie socialists who have generously shared recipes, and inspired, nurtured, and fed the spirit of this book. —Jen Bervin BUBBY’S PIES: AN INTRODUCTION When I was a young boy in Salt Lake City, if I wasn’t dropping hints to be invited to dinner at my neighbors, the Pedersons, the Kelgreens, the Frishnichts, or the Phillips, I was plotting my route to school, or to friends’ houses based on what was growing in the fields.

It might be a comfort to know that centuries of pie bakers have struggled with the same dilemma, especially before refrigerators came along. Old recipes call for mixing dough in a cold room or cellar. Factor in more time for dough making in the summer to allow for chilling and rechilling everything, and keep your hands, ingredients, and implements as cool as possible. If the butter softens or melts into the flour during the mixing process, the flour essentially becomes waterproofed and will repel the water when you add it, making your crust mealy and dense instead of flaky and light.

Mixing dough seems simple and straightforward at first glance—and it is—but a pie baker needs to have a good grasp of the variables that yield good results. Mixing and rolling techniques, temperature, and weather conditions all shift the balance of the dough. Keeping everything in equilibrium takes practice. The fat in the dough must remain very cold, solid, and distinct from the flour and water that surrounds it in order to correctly form a light, flaky crust. Cold butter is essential to a flaky crust.

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