Saturday, June 9

Blitz Puff Pastry and All Butter Pie Crust (King Arthur Flour's Blog and Bake Day3)



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!


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9 comments:

  1. Carrie, this is such a great post!! How cool, and what a great learning experience! Not gonna lie, there is a tad bit of jealousy going on over on this side of the computer! :)

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    1. Thanks! It was such a blast and a great opportunity!

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  2. I have to tell ya, lady, I am so envious of your tour down King Arthur lane!! Looks like so much fun (how GORGEOUS and tasty looking are those pastries, my gosh!!) What an awesome learning experience! Hope you're enjoying your weekend!

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  3. I'm SO envious of all you've learned and the friends you've made. I'm so happy for you that you got to attend this KAF event.

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  4. This looks wonderful! Butter pie crusts are my fav.

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  5. Sounds like a very fun class! Looking forward to hearing more about this cheater crust too.

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  6. How cool is it that you went to King Arthur Flour? Talk about a rabid-baker's dream come true! I am all over trying that blitz puff pastry. My grandma's recipe takes 6 hours!

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  7. I have tried a very lightly yeasted cracker with some soda with marginal luck. I have tried a straight pizza dough with no luck and I have tried the phyllo dough idea but that is so far from traditional that I cannot do it. Looking for ideas and thoughts thanks for any assistance the group can provide.
    puff & pie | puff and pie

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  8. Carrie, It was so great to have the opportunity to meet you at blog and bake! I hope we get a chance to meet up again at a future event. This is a great post. I talked about the puff pastry on my blog today as well. Great minds think alike! Have a wonderful weekend!

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