Day three of King Arthur Flour's Blog and Bake consisted of butter, butter, more butter, and then a little pig lard.
Yeah it was awesome!
Not only did I make the simplest, best pie crust I have ever made (and I have tried a gazillion recipes!) but I also learned to do a Blitz Puff Pastry or what I like to call... Cheats Puff Pastry.
I feel like I am cheating by making it... but more on that later.
First pie crust.
The key to a perfect pie crust is butter. Now I know what some of you are thinking, "but shortening makes a crust tender and flaky."
Well if you use Robin's method of incorporating your butter into the dough you will have perfect layers of flake, just enough tenderness... and simply perfect butter pie crust.
We worked with partners in the pastry class, I was with Tara from Smells like home. We each made our own dough I did the all butter pie crust for some brown sugar cinnamon pop tarts and Tara did a butter/lard combo for her chick pea and chorizo empanadas.
First Robin incorporates half of her cold butter into the flour working it into small pea like pieces.
Then with the other half of your butter cut it into about half inch chunks...
Then continue to work those chunks into thin disks.
Once you have those go ahead and toss with and lightly mix with your flour.
Then you add your ice water, when your done your dough with look like mine! See all those butter pieces? Those will create nice layers in my tender crust!
Possibilities with pie crust don't end at pie... you can make so many things! Just look at all our pop tarts and empanadas!
Now for my favorite part of the whole Blog and Bake retreat....
Blitz Puff Pastry!
Now that I have started to make my own I have a new love and appreciation for all types of flaky butter pastries made from scratch. But lets face it, we don't all have 6-8 hours to spend preparing homemade puff pastry!
What to do when in a rush?
Well this Blitz Puff Pastry, is flipping awesome. I honestly could not tell the difference between this and my labor intensive pastry I have been making lately.
You can have your pastry ready to bake in just under an hour and still have all those buttery layers!
How great is that!
For the recipe you can check out King Arthur Flours website by clicking HERE.
Here are a few photos from the class showing you how it is done... and our yummy nectarine and strawberry galettes as well as some pesto palmiers.
At the end of my three day trip to King Arthur Flour's Blog and Bake, I know I left there with a new outlook on blogging, a better baker, and with a ton of new friends.
Thank you so much Allison, Terri, Robin, Irene, Karen, the 3 Susans, and the rest of the staff for making us all feel like we were apart of the King Arthur Flour family!
If you ever find yourself in the Norwich, Vermont area be sure to stop in and check out King Arthur Flours new store/bakery/school. You won't be disappointed!