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Beranbaum Pie Crust Method

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Beranbaum Pie Crust Method

lintsao | Jul 21, 2003 10:42 AM

Based on the comments on a number of 'hounds, I recently purchased Rose Levy Beranbaum’s Pie and Pastry Bible, and have been in hog heaven just reading it.

With the sour cherries in I decided to make my first outing with the book a cherry pie. Her method of working pie crust dough inside a plastic bag is unfamiliar to me, but I decided to follow her recipe to the letter (a bit unusual for me...I don’t always do what I’m told) and found this way of working dough to be frustrating in a certain way. "Il faut mettre la main à la pâte" is one of my favorite expressions with respect to many other things in life besides cooking, and working dough without touching it made my fingers itch. I was making the pie to take to some friends who have a new baby, and I kept thinking it’s like having to hold a baby with gloves on.

The results were incredible though, which would seem to justify it. I do have a light hand and plenty of baking experience, so I'm thinking next time I’ll try working the dough by hand to see how much of a difference there is. I've been wondering though whether other baking 'hounds have a similar experience with this method, and if so do you keep working with the bag?

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