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I've been blogging over at Our Sleeping Flowers these days. Still me, and still delicious, come join me!



7 Comments

  1. Firstly, I am in love with this photo ♥

    Okay, now to the pastry. My absolutely favourite pastry dough is in Jae Steele's Get it Ripe - and she has it posted on her blog, Domestic Affair with her Ginger Rhubarb Galettes recipe (which is awesome, FYI!)

    http://domesticaffair.blogspot.com/2009/05/gallopping-galettes.html

    The only difference is that the Galettes dough recipe will net you more dough than you need for one pie - so either half the recipe or make two pies (or make one with a top) :) I make mine as follows: use light spelt flour (vs. whole spelt), and add the water 1 TBSP at a time until the dough just starts to stick together but is not too sticky (you can always add more if needed). For a savoury pie, try halving the maple syrup or omitting it, and possibly upping the salt by say 50%. Hope you like it!

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  2. Hi Jen - A few more thoughts about that pie crust recipe...I've never tried it with All-Purpose flour but it's worth a shot...if you can find light spelt flour, definitely give it a try, it's just so GOOD :) I think the true key to the flakiness is in the coconut oil (I think Jae offers sunflower oil as an alternative)...the coconut oil makes it incredible. It's more expensive than regular oil, but it's so worth it and I promise you'll use it right up. Buy organic if you can (whole foods, trader joe's, or your local health food store will have it). And if you have a bulk store that you can go to - that's a great place to buy specialty flours like light spelt (also called white spelt) in smaller quantities so you don't have to commit to a big bag (plus, they might have the coconut oil too). I think you'll like the spelt though - and it's very versatile :)

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  3. Marika, you're lovely. thanks for all the tips. i actually have organic coconut oil on hand as i love the stuff as well. i'm pretty positive my local market has spelt in bulk (same place i get my c. oil) so i'll be sure to get some. can't wait to try it. thank you!!

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  4. The key to pie crust is using COLD butter or shortening and mixing until JUST combined....still crumbly but holds together. That way the fat and the flour are more or less layered-- which makes the flakes :)

    Pastry dough would make a really good crust, too....although the cost is higher.

    I wouldn't really think coconut oil will make a very good pie crust because of it's low melting temp- it would take away from the flakiness and wouldn't be as forgiving.....just my thoughts!

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  5. My dad has this pie crust recipe that is simply delectable. I use to have it but have misplaced it. Once I get it I will share, (which is very rare, I'm terrible at sharing my dads recipes!)

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  6. i love the one from martha stewart. i think it's called pate brisee on her site. good luck!

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  7. Hey Jen! This is Amy Coyne (just saw this blog from facebook) in your ward. I am loving all the fun pictures and I love to cook too! My favorite/no fail pie crust is the one from pioneer woman: http://thepioneerwoman.com/cooking/2007/12/p-p-p-pie_crust_and_its_p-p-p-perfect/

    I made a bunch of pies over Thanksgiving and this crust was a definite winner. It's my new "go-to" pie crust recipe.

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