Page 152 - Pie Squared

in a diamond pattern (think baklava), but use whatever pattern
portions the pie correctly for your crowd (see How to Slice a Slab

Pie, here). These cuts are a must-do. It’s impossible to slice into
phyllo after it’s cooked to crackly perfection without shattering it.
Hidden benefit? With even more crispy corners, every piece is an
edge piece. Phyllo pies cook at around 400°F until golden brown

with a bubbly filling, about an hour.

Recipe That Uses a Phyllo Crust

Get creative and use phyllo to wrap up any sweet or savory pie.

Sumac-Scented Eggplant Slab Pie (here)

PUFF PASTRY
If you have enjoyed a palmier or cheese straw, you know—and likely

love—puff pastry. What’s not to love? Puff pastry is made with butter,
lots and lots of butter, and that is what makes it so darn delicious.
Puff pastry, straight from the grocery store, without the need to beat

butter, fold it, turn it, and otherwise manipulate your way to fancy
pastry, is one of the great pleasures of modern life. Most puff is
found in the freezer section, somewhere around the frozen bread,
pie crusts, and rolls. There is no way to speed the defrosting
process, so move the box from the freezer to the refrigerator the

night before. And note that puff pastry, once defrosted, keeps only
two or three days.
Commercial puff pastry is often made with non-buttery fats like

palm, cottonseed, and other partially hydrogenated oils. I prefer puff
that is all butter, like Dufour, but it can be expensive and is often
difficult to find. Simply Enjoy brand is found in some parts of the
country; it’s a private label brand and has a higher percentage of
butter in the blend. It bakes beautifully. Trader Joe’s brand puff

pastry is well made and delicious, and more likely to be in the freezer
case during the holidays. Pepperidge Farm is widely available, easy
to use, and has some buttery flavor. It’s dependable. Wewalka brand

is found in the refrigerated section (no defrosting) but has no butter