|SOURDOUGH PÂTE BRISÉE FOR PIES|
Sourdough in a pie crust? I never knew that this was done until Sourdough Surprises suggested it for the August project.
I knew it would be a challenge when I read the suggested recipe but I didn't know how big it would be. Mixing the pâte brisée wasn't difficult and neither was doing the fraisage, a dough blending method to achieve flakiness. The heat and humidity were another matter though. At least, that is what I'm blaming ;-)
As suggested, I made a double-crust apple pie and divided the pâte brisée into two discs. Even chilled, the base portion softened pretty quickly when it came out of the refrigerator and I ended up practically smearing it into the metal pie dish! Then I realised I had used the smaller of the two portions of pastry for the base and a patch-up job was necessary.
The top part didn't behave any better. After taking a chunk out of it to patch up the base, the circle of pastry had to be rerolled and adjustments made. Despite that, it did taste good though it wasn't flaky. Not to be expected, I suppose, after all the pushing and pulling.
I have only provided the recipe for the sourdough pâte brisée below (the way I made it), and not for the pie since it didn't turn out as well as I would have liked. To rub salt in the wound, the base didn't cook properly, and undercooked dough has a rather unpleasant texture. But I'm glad I tried and aspire to do better next time!
Link up like those of us listed here. I'd love to see what everyone has made.
|Apple pie with sourdough crust|
Sourdough Pâte Brisée
For the original, see Bojon Gourmet. Makes one 12cm double-crust pie.
110g all-purpose flour
Pinch of salt
½ tbsp sugar
110g cold salted butter, in 1cm cubes
110g cold sourdough starter, approximate
Mix flour, salt and sugar together in a mixing bowl. Add the cubes of butter. Using a pastry cutter, cut into the butter and flour until the mixture looks like gravel, with chunks of butter remaining. Alternatively, rub the butter and flour together with the fingertips. Gradually add the starter while bringing the mixture together into large clumps. You may not need to use all the starter.
Turn the dough out onto a surface, floured lightly if the dough is at all sticky. Divide roughly into 8 portions. Fraisage the dough: using the heel of your hand, scrape a portion of dough across the surface. Repeat with the remaining dough.
Divide the dough into two equal balls. Flatten into discs and wrap each portion in cling film. Chill for at least 30 minutes.
Remove one disc from the fridge. If it is very firm, you may need to let it soften at room temp for 15 minutes or so. On a lightly floured surface, roll the dough out into a 16cm round. Fit into a lightly greased 12cm pie pan leaving a slight overhang. Roll out the second disc to a 12cm round. Place on a piece of parchment and slide onto a rimless baking sheet. Chill both while preparing the pie filling.