Comments on: Easy and Perfect Pie Dough http://aknifeswork.com/recipes/baking/easy-and-perfect-pie-dough/ Great food, local people, fresh ideas. Mon, 25 Jan 2010 19:45:53 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: AKW Jay http://aknifeswork.com/recipes/baking/easy-and-perfect-pie-dough/comment-page-1/#comment-296 AKW Jay Tue, 04 Aug 2009 18:04:17 +0000 http://aknifeswork.com/?p=758#comment-296 I find it to be enough for two bottoms and two tops. Enjoy the pie! I find it to be enough for two bottoms and two tops.

Enjoy the pie!

]]> By: wendy http://aknifeswork.com/recipes/baking/easy-and-perfect-pie-dough/comment-page-1/#comment-295 wendy Tue, 04 Aug 2009 17:58:08 +0000 http://aknifeswork.com/?p=758#comment-295 Thanks for the reply Jay! I've been interested in trying more of a pate Brisée (I've used in small amounts, but not for a whole pie). This is going to be decadent ;-) Is the recipe for two full pies or just one? It looks a bit short for two, but plenty for a massive single pie in a deep dish. Thanks for the reply Jay! I’ve been interested in trying more of a pate Brisée (I’ve used in small amounts, but not for a whole pie). This is going to be decadent ;-)

Is the recipe for two full pies or just one? It looks a bit short for two, but plenty for a massive single pie in a deep dish.

]]> By: AKW Jay http://aknifeswork.com/recipes/baking/easy-and-perfect-pie-dough/comment-page-1/#comment-294 AKW Jay Tue, 04 Aug 2009 17:52:17 +0000 http://aknifeswork.com/?p=758#comment-294 HI Wendy! Thanks for the feedback. I do like a bit of a wetter pie dough, but not too wet. I updated the pie recipe to start with1/4 cup of water, but I find I usually end up using around a 1/3 cup. During these hot and humid summer days less water is needed. I always just end up eyeballing it anyways, because every batch is different for me! This dough is inspired by a French dough called Pate Brisée, which has a higher fat ratio than normal pie dough. I love it because it comes out incredibly flaky and works great for more than just pie! Happy baking! -Jay HI Wendy!

Thanks for the feedback. I do like a bit of a wetter pie dough, but not too wet. I updated the pie recipe to start with1/4 cup of water, but I find I usually end up using around a 1/3 cup. During these hot and humid summer days less water is needed. I always just end up eyeballing it anyways, because every batch is different for me!

This dough is inspired by a French dough called Pate Brisée, which has a higher fat ratio than normal pie dough. I love it because it comes out incredibly flaky and works great for more than just pie!

Happy baking!

-Jay

]]> By: wendy http://aknifeswork.com/recipes/baking/easy-and-perfect-pie-dough/comment-page-1/#comment-293 wendy Tue, 04 Aug 2009 15:27:04 +0000 http://aknifeswork.com/?p=758#comment-293 Hey guys, I'm a pastry veteran, but decided to give this recipe a try, just mixed it up and it's now in the fridge. Observation and question: this is a REALLY wet pastry dough (even using about 1/4 only of the water)...is it always like this? I usually make a dough that is significantly drier (probably with less fat). Anyway, I'm sure it will be great if it flakes. I'll keep you posted. However, if you get this note and notice that the measurements printed here are off, drop me a line! ;-) Hey guys, I’m a pastry veteran, but decided to give this recipe a try, just mixed it up and it’s now in the fridge.

Observation and question: this is a REALLY wet pastry dough (even using about 1/4 only of the water)…is it always like this? I usually make a dough that is significantly drier (probably with less fat). Anyway, I’m sure it will be great if it flakes. I’ll keep you posted. However, if you get this note and notice that the measurements printed here are off, drop me a line! ;-)

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