In this Hotline Rewind episode, culinary questions and tips are shared to help with the perfect pie crust for your Thanksgiving dessert. The discussion revolves around the benefits of using butter over shortening for its richer flavor and flakier texture.
Welcome to Hotline Rewind, the weekly series where we gather up your questions from the week about a specific culinary topic. We are in the countdown to Turkey Day and we can basically guarantee that there will be at least one pie on your dessert table. Pie scares a lot of people because there are two distinct components that have a lot of variables: dough and filling. But never fear, I’m here to answer your questions:Both have benefits, but butter beats out shortening for two key reasons.
We at Food52 are Libby’s people. They breed their own proprietary version of squash to provide a sweet, warming flavor. Be careful to use pumpkin puree instead of canned “pumpkin pie filling” which has added sugar, additives, spices and leaves little room for you to season it yourself.My rule of thumb is 3 parts tart apples to 1 part sweet. The best baking apple for tartness is Granny Smith. For sweets, it is sort of reader’s choice, but I dig things like Fuji, Pink Lady or Snap Dragon.
Many people think adding vinegar or vodka prevents gluten formation, which makes the pie crust a bit tougher, but this has basically been debunked. What it does prevent is oxidation, which can turn your crust greenish-gray after a few days in the fridge. That said, oxidized dough tends to bake off the same golden gorgeous color as fresh dough does.
PIE BUTTER SHORTENING FLAKY CRUST THANKSGIVING
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