Pie Crust Redemption!

When I made my first pie crust from scratch, it tasted GREAT. However, it was not enough dough to make a proper crust. I wanted to make one with the pinched edges and I ended up having to make one with a fork chevron due to time. You can see a video here:

However, this time was different. LOOK AT THIS BEAUT:

I was SO pleased. Proper chuffed, perhaps. This is a buttermilk pie made for one of my favorite people. This is one of her favorite pies, so naturally I am terrified for her to try it. She came to pick it up (I provide near-contactless delivery to my ATX-area friends). However, it is a PIE. I cannot sneak a taste. A sliver missing would be pretty damned obvious.

Luckily, I made a double-batch of dough! So I made three tartlets that I filled with the same custard and some sliced pears. The organic pears and vanilla sugar were both from Farmhouse Delivery. My partner and I split that one, then I sent the other two her way. With some VERY sad looking macarons. But that’s another story for another day…

Here’s a picture of those adorbs tartlets:

I wish I had enough dough for four because I really didn’t want to share mine. Ha! You can watch a short video of the dough process here. In under two minutes that dough is whipped into shape thanks to the time lapse feature on my phone!

Thanks for reading!

xo,

Why the heck not?

We all know I am clearly doing this for the five people who read the blog (note sarcasm here). Ha! Truth is, I really enjoy having a place to try new things, maybe fail at them, and not worry about the outcome. I am a VERY hard worker and spend a lot of time focused on my career as a professor. Makes sense- this is what I spent a lot of time and energy building toward.

However, baking is different. It is not how I earn a living. I am not assessed on how it goes (though if my partner says “repeat!” after trying something new I do feel pretty chuffed*).

When I began PhD and Patisserie it was because I wanted to put myself out there and share my own experiences as a new baker. Though, truth be told, I also wanted a record of this for myself. If 2020 has taught us anything, it is that joy and following our journeys should be prioritized. We do not know how long we will be around to share them. So I want to sprinkle flour over everything like Rip Taylor (or a Harlem Globetrotter) holding a bucket of confetti!

Clearly, what I have to share is a middle aged woman who is learning how to bake later in life. For now, this is done at home. Eventually, it will be in pastry classes at ACC. I decided to add videos to Instagram. Specifically, I wanted to make longer ones for funzies where I attempt new recipes or skills. After making one, I realized some of my friends and family aren’t on “the gram.” Therefore, I also added them to my YouTube channel. Cause I have one now (cue the random “click and subscribe” stuff).

The videos posted today were about rolling out pie dough for my first completely from scratch pumpkin pie. Here’s a look of the crust before chilling in the fridge and waiting to be filled tomorrow:

*I stole chuffed from Great British Bake Off and I REFUSE to apologize for it. Next time I might say “proper chuffed.”