We’re throwing a party! Well, sort of…. Baker’s Field is actually hosting another pop-up bakery event at the Food Building on September 30th at 10am. Our version of a party! The bakers will offer some fun sweet treats we don’t usually make, including pie, and we’ll also have lots of bread and flour for sale, of course.
In preparation for our pop-up, we’ve been thinking a lot about pie. Siri is leading the efforts on this one and has tested a few recipes (more than once) and serenaded us with some delicious pies that the bakers always happily devour. Notably, a peach and rhubarb pie with hints of clove… so heavenly.
Pie can be tricky, so I asked some of our bakers for their secrets to success:
Siri: First: Measure out all the crust ingredients except the water, and freeze for twenty minutes before mixing. Second: Let the dough relax in the refrigerator after you roll it out and before trimming it to the pie tin. This will help prevent shrinking. Third: Have fun with fluting! Use your fingers or other tools to make your pie crust unique.
Wes: Most recipes will tell you to keep some of the butter in pea-sized pieces for the ultimate flakey crust. This is good advice, but I also massage some of the butter into the flour.
Steve: Hold back about one third of the flour when scaling the dough. Mix the ingredients as you typically do, but before the crust comes together, add in the rest of the flour. This will prevent the gluten structure from becoming too strong and will also create a flakey crust.