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

By Ronald M. Silver, Jen Bervin, Elizabeth Zechel

"One of my fondest formative years stories is of my aunt's pies cooling at the window sill, whereas father sat together with his deputy . . . wait . . . that may be Opie Taylor. should you love pie, and that i can purely imagine you do, Bubby's pies are the easiest. i am consuming one correct now."--Jon Stewart
"I nearly ate the e-book! 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 consultant you towards that target and, might be, begin the looks of 'Pie of the Month' at your place. Now would not that be a candy and alluring sight?"--Lisa Yockelson, award-winning writer of Baking through style and ChocolateChocolate
"My dad continuously says, 'Save your fork, there is pie!'"--Kate Douglass, proprietor of The noticed Pig

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Bubby's Homemade Pies

"One of my fondest formative years thoughts is of my aunt's pies cooling at the window sill, whereas father sat along with his deputy . . . wait . . . that will be Opie Taylor. should you love pie, and that i can basically imagine you do, Bubby's pies are the simplest. i am consuming one without delay. "--Jon Stewart
"I nearly ate the e-book! If my bubby made pies like this, i might weigh four hundred kilos. "--Billy Crystal
"If a pie cooling in a rustic breeze is your inspiration of baking nirvana, with its golden crust and juicy filling beckoning, then the pleasant recipes in Bubby's home made Pies will consultant you towards that aim and, maybe, begin the looks of 'Pie of the Month' at your place. Now would not that be a candy and inviting sight? "--Lisa Yockelson, award-winning writer of Baking via style and ChocolateChocolate
"My dad regularly says, 'Save your fork, there is pie! '"--Kate Douglass, proprietor of The noticed Pig

Additional info for Bubby's Homemade Pies

Sample text

A flaky crust can be achieved with any fat, as long as proper consideration is shown to keeping the fat cool and well below its melting temperature. ) have much to do with their different melting temperatures. This is the case for two reasons: It is necessary to keep fat in its solid state during mixing and rolling to achieve a desirable crust texture and structure; solid fat softens easily at room temperature. The way to address this dilemma is by factoring in the behavior of the kind fat you’re using and taking adequate precautions—typically, chilling the dough intermittently.

Before you line a pie plate with dough, cut a clove of garlic in half and rub the cut surface of the garlic over the interior surface of the pie plate. Discard the garlic and proceed to line the pie plate with dough. This variation would be good with lamb, beef, or chicken pies. SOUR CREAM PASTRY PIE DOUGH MAKES ONE 8- TO 10-INCH SINGLE CRUST This crust is easy to mix but a little more fragile to roll out and crimp than an all-butter or lard crust. The addition of sour cream makes this dough exceptionally delicious, rich, and tender.

The balance can shift quickly from crumbly to wet. Again, one drop can make the difference and bring it all together. To test the dough for consistency, lightly pat together some dough the size of a tennis ball. If the ball crumbles apart or has lots of dry-looking cracks in it, the dough is still too dry; let it break apart. Add a drop or two of water to the outside of the ball and work it just a little. If it holds and feels firm and supple, mop up any remaining crumbs with the ball—if they pick up easily, the dough is probably wet enough.

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