Tip of the day, re: pie crust

In retrospect, the most challenging thing about making and rolling out your pie dough is to not interfere with its delicate nature -- by overworking it.

This means mixing it up as quickly and efficiently as possible, and then when making up your dough, flatten into a disc, and roll with your pin (or an empty wine bottle will do) from the center outwards, and not back and forth over it, again and again, as I used to do. Also, when you think it's as thin as you can possibly get it, it's probably not, so give it a few more rolls...

When making pie crust...

...don't trim off edges until AFTER you've crimped or forked your pie crust edge. In fact, works best to leave the overhang, both on top and bottom crusts, do your edge decoration -- I like the fork prong indentation all the way around -- and then trim edges. If you trim first, and decorate after, your dough edge will be shrink away from the pie pan, become too skimpy, and also might darken very quickly! (In which case, put some tin foil over the top of your pie, while it's still in the oven.)

Coconut Cake Competition on Court Street

Oy! There was another coconut cake at the place this a.m. -- a loaf coconut cake, which, well, no comment...

I did get an order for 6 mini Sour Cream Apple Pies for next week, pre-Thanksgiving. Going to have to remember what it's like to get up at like 3 or 4, to get those babies done by the early a.m.

Also, they asked for a little color atop the pies, so I think that means an egg wash.

Egg wash: In a small bowl, mix together 1 egg and a touch of water. Grab your pastry brush -- make sure it's not shedding at all -- and lightly brush the top of your crusts for some nice color.

Another pie crust tip: when attaching a top crust, or a lattice crust, to a bottom (unbaked) crust, you can use a little water to "glue" the pieces together. Works well.