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Do you know how many recipes there are on the internet for The Perfect Pie Crust? A LOT! I've been skimming them all week, in the rare moments of calm between mad baking preperation. Pâte brisée, rather like sourdough bread, looks deceptively simple on the page. Flour, water, butter, salt. Mix, roll, fill, bake. Or mix, chill, roll, fill, bake. Or mix, roll, chill, bake, fill... The problems are these: 1. my father, the pie master of our house, set a very high pie bar; and 2. scaling up from my home kitchen to commercial production never goes quite as smoothly as I hope. For the sake of efficiency, I've been tweaking techniques with varying degrees of success. The food processor and I are still negotiating. In the meantime, I've been eating a lot of crust. The things I do for the sake of a good pie! You can order your PNW born and bred Pumpkin Pie on the website or at market today. The pumpkin is shorthand: they'll actually be made with Baby Blue Hubbards and Red Kuri from Springtime Farm, as well as eggs from Broad Leaf, cream from Fresh Breeze, and flour from Fairhaven Mills. We have a lot of local food worth celebrating this feasting season! Saturday Market Red & White, Mountain Rye, Vollkornbrot Rosemary Rolls Bittersweet Chocolate and Malted Chocolate Chip Cookies Baby Blue & Caramel Pie Gingerbread Shortbread Granola Wednesday (THANKSGIVING!) Preorder Rosemary Sea Salt (batard or rolls) Mountain Rye Burnt Sugar Pumpkin Pie Gingerbread Bundt Cake See you soon!
Sophie Owner | Baker Comments are closed.
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