Tuesday, July 19, 2011
A while back I shared my favorite pie making cookbook and typed up the recipe I always use for blueberry pie.
Another thing I always change in my pie recipes is the amount of water in the crust. Invariably recipes suggest far too little water for me to be able to get it to work. I just add water in tiny amounts...say a tablespoon or two at a time until I am able to get a dough to form. It is easy to go to far so go slow, and try to stir briskly and minimally in order to avoid making your dough tough, but I often end up adding as much as a half a cup of water. I just keep dribbling it in until the dough behaves.
So, there are my secret pie confessions....go forth and make pastry!