A couple of recommendations on equipment - use a BIG bowl, so you can toss the dough vigorously during the addition of the water. And get a slab of marble, you can get them at cooking supply shops but also consider asking at a countertop fabrication shop if they have any pieces. Put it in the fridge or freezer and use it for working and rolling the pie or other pastry dough.
So many tips in one video from one of the best!!
Glad you liked it!
Lisa is the pie dough Queen! Ever since Mind of a Chef I've been using her recipe. Bonkers butter ratio but it WORKS SO WELL, lol
Probably your best episode
Thank you for saying so!!
Looking forward to trying out Lisa's recipe this month. Great video!
Thank you! Her crust is incredible!
So insightful. Great video topic/lesson.
Thanks, Jimmy! Lisa is amazing!!
That’s incredibly helpful!
Glad it was helpful!
A couple of recommendations on equipment - use a BIG bowl, so you can toss the dough vigorously during the addition of the water. And get a slab of marble, you can get them at cooking supply shops but also consider asking at a countertop fabrication shop if they have any pieces. Put it in the fridge or freezer and use it for working and rolling the pie or other pastry dough.
The crust rolls out great,during baking there is butter dripping all over my oven and smoke is pouring through the house