Page 33 - Pie Squared

Vermont-based, employee-owned company. Those on the West
Coast may not find King Arthur flours in the grocery store (although

they may be ordered online); Gold Medal is an excellent substitute.

Butter

There’s a time and place for European butter. Pie crust is not one of
them. The higher butterfat and lower water content of fancy
European butters cause them to soften too quickly, so the “cutting in”

process is more challenging than with American-style butter. The
recipes in this book were developed using ice cold, briefly frozen,
unsalted, American-made butter.

Cold Water and Other Liquids

Any added liquids must be ice cold or the fats will melt as the dough
is formed. If the fats melt at this point, the dough emulsifies, and the
result is a tough, dense crust that fights back when it is rolled out.

Salt

The recipes in this book use Diamond Crystal kosher salt. If using

Morton’s kosher salt, cut back just a little as it’s heavier by weight.

FABULOUS FILLINGS

There are more than sixty fillings in these pages, ranging from
creamy custards to hearty stews. Each one is well spiced and
assertively flavored because I’ve learned that once fillings are
surrounded by crust, the flavor can be dulled. Taste and adjust salt

and pepper. Squeeze a little more lemon juice in with the peaches.
Use spices and herbs to make the fillings bold. Taste your way to a
delicious pie by sampling the filling before it is encased in crust.
Never put a warm filling into a raw crust. That’s a recipe for tough

crust. Chill the filling first. Savory fillings often benefit from being
made a day in advance so the flavors blend, meld, and develop.

TRUSTY THICKENERS—NOT GLOPPY. NOT RUNNY. JUST RIGHT.