3/24/2024 0 Comments Apple pie bubbling up gif animatedCould there be a better finger food? But turnovers, as the name may imply, require folding and a little stretching and turning and crimping and this crust, it wasn’t having it. But, it being a barbeque, and a well-attended and eating-while-standing one at that, I got it in my head that I would make “hand pies” or wee fruit-enclosed turnovers rather than regular round pie. On the 4th of July, in the first instance of pate brisee dismay, I only wanted to make pie, strawberry pie, as it could possibly be the only thing more American and wholly unloathable than apple. And while they both still deserve mad props–the boyfriend for making a room full of mostly women wish their boys would ever embarrass themselves publicly for the sake of love and imbuing them bragging-to-girlfriends rights, and the pate brisee for remaining delicious even when springing leaks aplenty–I can’t help but have a nagging feeling that there must be a better option. It was too stiff and pretty unyielding, cracking when it should have bent and tearing when it should have twisted, kind of like the guy in the back of yoga class that always gets dragged there by his girlfriend. Really, the possibilities are endless.Īnd yet, because without “and yet”-s, there really is no discourse, twice in the past month, pate brisee has not come through for me. But there are also tarts and quiche very tiny, decorative cookies. I’m convinced that there’s nothing that can’t be done with it, from pie… and really, we could stop right here: Pie. Is there anything better than pâte brisée? Cubed butter, an avalanche of flour and a pinch of sugar or salt and sometimes both pulsed in the food processor until it has been divided again and again into pea-sized bits and then glued together with a trickle of ice cold water.
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