Rose Levy Beranbaum Signature Series RPK001 Rose's All American Pie Kit Includes Rolling Pin, Mat and Fast Tracks Dough Thickness Rails, 18" x 24.5", Red
Best selling baking cookbook author Rose Levy Beranbaum Post your comment by clicking on Comment at the end of the posting. . Please do not have: your name as a portal-link to a website, website links, or your email address included with your comments, or we will repost your comment with out any links. Photography credit for all photos by Matthew Septimus, unless noted This is my top favorite pie crust for many reasons. It is the most flavorful and the most tender, but sturdy enough to transfer or make lattice strips that don’t break. It is also wonderfully flaky. This pie crust is ideal for a pie or tart that will be served at room temperature. When making a tart that needs to be refrigerated, however, it is best to choose the Sweet Cookie Tart Crust as the texture stays the most crisp and tender when cold. Here is my recipe for a standard 9 inch pie or tart shell. Recipes for deep dish, galettes, and double crust pies are shown below. Set Up for Ingredients (Mise en Place) * For the food processor : Cut the butter into 1/2 inch cubes. Wrap it in plastic wrap and freeze it for at least 30 minutes, until frozen solid. * In a gallon-size reclosable freezer weight bag, place the flour, salt, and baking powder, and freeze for at least 30 minutes. * For the hand method : Refrigerate the butter cubes for at least 30 minutes. *Place a medium bowl in the freezer. Food Processor Method 1) Empty the flour mixture into the food processor. 2) Cut the cream cheese into 3 or 4 pieces and add it to the flour. Process for about 20 seconds or until the mixture resembles coarse meal. 3) Add the frozen butter cubes and pulse until none of the butter is larger than the size of peas. (Toss with a fork to see it better.) 4) Remove the cover and evenly add the cream and vinegar. Pulse until most of the butter is the size of small peas. The mixture will be in particles and will not hold together unless pinched. 5) Spoon the mixture into the plastic bag or, if using latex gloves, empty it onto the counter. (For a double crust pie, or 12 to 14 strip lattice pie, use two plastic bags and divide the mixture in half.) Hand Method 1) Into the chilled bowl, place the flour, salt, and baking powder. Whisk to combine. 2) Add the cream cheese and rub the mixture between your fingers to blend the cream cheese into the flour until it resembles coarse meal. 3) Spoon the mixture, together with the cold butter, into a gallon-size reclosable freezer bag. Express any air from the bag and close it. 4) With a rolling pin, flatten the butter into thin flakes. Place the bag in the freezer for at least 10 minutes or until the butter is very firm. Transfer the mixture to the chilled bowl, scraping the sides of the bag. Set the bag aside. 5) Sprinkle the mixture with the cream and vinegar, tossing lightly with a silicone spatula. Spoon the mixture into the plastic bag or, if using latex gloves, empty it onto the counter. (For a double crust pie, or 12 to 14 strip lattice pie, use two plastic bags and divide the mixture in half.) Both Methods 6) Hold either side of the bag opening and alternate, using the heel of your hand and your knuckles to knead and press the mixture, from the outside of the bag, until most of it holds together in one piece. 7) Cut open the bag and empty the dough onto a large sheet of plastic wrap. Use the plastic wrap to finish kneading the dough just until it feels slightly stretchy when pulled. (If using latex gloves, use the heel of your hand to push and flatten the dough against the counter.) Use your hands and the plastic wrap to shape the dough into a rough disc or discs. Use a rolling pin to flatten it and your hands to press in the edges, which tend to crack, to make the smooth. There should be thin flakes of butter throughout the dough. If there are any large pieces of butter, spread them using the heel of your hand. 8) Shape the Dough For a single crust pie or tart flatten the dough into one 6 to 7 inch disc. For a deep dish pie or galette flatten the dough into on 8 inch disc. For a double crust pie flatten the dough into two 6 to 7 inch discs. For a 12 to 14 lattice strip pie flatten the dough into one 6 to 7 inch disc and one rectangle. For a pie shell and 10 strip lattice pie , divide the dough two thirds/one third. Use about 269 grams for the shell and the rest for the lattice, flattening the smaller part into a rectangle. 9) Wrap the dough with plastic wrap and refrigerate for 45 minutes up to 2 days. Roll the Dough 10) The ideal temperature for rolling dough is 60˚F/15˚C, which is the temperature of most wine cellars. At this temperature the dough is malleable enough to roll without cracking but cool enough to keep the butter from softening. Store Refrigerated up to 2 days, frozen 3 months. Special Notes: Not only does cream cheese add wonderful flavor, it also stays soft (unlike butter) when the baked pie has to be refrigerated. It is still preferable to allow the pie to come to room temperature before serving, especially because there is also butter in the crust. If using all purpose flour, it is best to add 1 tablespoon of sugar into the flour mixture to achieve the same tenderness as when using pastry flour. This works with bleached OR unbleached all-purpose flour! For a flakier pie crust, I use the technique from quick puf pastry! In step 4, allow some of the butter to stay in larger pieces. After adding the cream and vinegar, empty the mixture into a bowl and use your fingers to spread the larger pieces into flakes. Roll out the dough and fold it in thirds. Then round it by tucking in the corners before flattening it into a disc. Here are recipes for increasing the standard recipe for deep dish pies, galettes, lattice pies, and double crust pies. Maple Walnut Tart photo by Rose You can see an example of a two crust pie on our Apple Pie~Recipe of the Month for last year’s October 2019 posting. You can also see an archived video of Rose making an Apple Pie on YouTube. Baking Pearls * Baking powder is ideal for added tenderness and helps lift the dough into a flaky puffy crust during baking without compromising the strength of the raw dough when shaping it. Be sure to use an aluminum free variety to avoid a metallic taste. Calcium based baking powder actually adds a pleasant flavor! * Pastry flour results in the perfect ratio of tenderness to flakiness. Bleached all-purpose flour, which has a higher protein content, will not make as tender a pastry, and unbleached all-purpose flour will be even less tender. There are two solutions if you are unable to find pastry flour, add a 12.5 grams/ 1 tablespoon of sugar for 184 grams flour to the flour mixture. It will brown slightly faster due to the higher protein. * Weighing is far preferable to measuring, as no matter how you measure the results are not consistent. If you choose the measuring technique, be sure to stir up the flour before measuring it, spoon it lightly into the cup without shaking or tapping the cup, and level it off with a metal spatula or knife blade. * The food processor method is the easiest way to mix the dough because it is faster, the dough gets handled less, and it stays more chilled, but if you work quickly, the hand method will produce a crust that will be slightly flakier. With both methods, be sure to keep the ingredients very cold to maintain flakiness. It helps to work in an air-conditioned room. * For an extra flaky pie crust approaching puff pastry, but more tender, roll the dough into a rectangle and give it a business letter fold (fold it in three). Roll it again to flatten it and make it a fairly even square. Use the plastic wrap to push in the corners to round the dough. Wrap and refrigerate as above. ﻿ * If working in a warm room, it helps to ice down and dry the countertop. If the dough softens while rolling and becomes sticky, slip a large baking sheet under the mat, cover the dough with plastic wrap, and refrigerate it for about 10 minutes before continuing to roll it. * My favorite surface for rolling the dough is my Rose’s Signature Series Magic Dough Mat. Alternatively, use 2 large sheets of plastic wrap, preferably FreezeTite, or a pastry cloth rubbed with flour. (If using plastic wrap, two or three times during rolling, flip it over, lift off the plastic wrap to prevent it from creasing into the dough, and dust the dough lightly with flour if needed.) I like to use Wondra flour as its particles work like tiny ball-bearing. * My SynGlas rolling pin is the most nonstick rolling pin I know of and requires very little if any extra flour to keep it from sticking. Alternatively, a knitted pastry sleeve, slipped onto the rolling pin, and rubbed with flour works well. * Silicone “Fast Tracks” serve as spacers between the counter and rolling pin to ensure an evenly rolled crust and to avoid rolling over the edges. My preference is to roll the dough just under 1/8 inch (3/32 inch). * Roll the dough from the center outward using a firm steady pressure. Lift the dough from time to time as you are rolling and add flour as necessary to keep it from sticking. Before measuring the dough make sure to lift it from the surface to allow it to shrink in so that it doesn’t retract when set in the pie plate. * For rolling the dough very thin, such as for a galette, it is best to work in a cool room and to work quickly. With practice you will be able to roll the dough 1/16 inch—thin enough to read the writing on top of the dough mat! This is especially effective when draping the dough over the entire filling as the dough pleats more which requires longer baking due to the extra thickness in those areas. Rose Levy Beranbaum is the best selling, James Beard and IACP award winning, author of 10 cookbooks, mostly on baking. Her ground breaking The Cake Bible was inducted into the International Association of Culinary Professionals Cookbook Hall of Fame, 2016. Rose is also the designer of bakeware and kitchen tool products, including her Synglas non-stick rolling pin. This site includes pages for: over 12 years of blog postings, Rose’s books, 100’s of baking recipes, 150 Rose Levy Beranbaum demonstration videos, answering baking questions, and a Recipe of the Month. Click on the Archive button arrow to show and search Our Blog Categories The contents of real baking with rose , including recipes, are the exclusive property of Rose Levy Beranbaum, unless otherwise noted. All rights reserved. Site design by Woody Wolston / Powered by Squarespace 12.6.24 / News We’re kicking off the holiday season with Rose Levy Beranbaum and Woody Wolston in celebration of the 35th anniversary of “The Cake Bible.” Beranbaum and Wolston reveal their tricks for génoise, their secret ingredient for perfect chocolate cake and their full-throated defense of fondant—yes, fondant! Plus, we explore the delightfully strange world of food miniatures with Emily Kenway, Chris and Sara answer your holiday cooking questions, and we make Almond and Citrus Biscotti. https://www.177milkstreet.com/radio/the-cake-whisperer-solves-your-baking-problems Leave a Reply Cancel reply (/2024/12/milk-street-radio-the-cake-whisperer-solves-your-baking-questions/#respond) This site uses Akismet to reduce spam. Learn how your comment data is processed . Best selling baking cookbook author Rose Levy Beranbaum To accompany the first enhanced kindle cookbook for Amazon , we videotaped 26 short videos for Rose's Heavenly Cakes . The videos feature ingredients, pan preparation, techniques, and general cake and bread baking instructions that can supplement any of my cookbooks. The grand finale is spun sugar! Rose has over 150 videos transcribed onto YouTube spanning over 30 years from her television and video appearances including her Baking Magic public television series, Videokraft series, and General Mills video accompanying series for Rose’s Heavenly Cakes. Rose Levy Beranbaum is the best selling, James Beard and IACP award winning, author of 10 cookbooks, mostly on baking. Her ground breaking The Cake Bible was inducted into the International Association of Culinary Professionals Cookbook Hall of Fame, 2016. Rose is also the designer of bakeware and kitchen tool products, including her Synglas non-stick rolling pin. This site includes pages for: over 12 years of blog postings, Rose’s books, 100’s of baking recipes, 150 Rose Levy Beranbaum demonstration videos, answering baking questions, and a Recipe of the Month. Click on the Archive button arrow to show and search Our Blog Categories The contents of real baking with rose , including recipes, are the exclusive property of Rose Levy Beranbaum, unless otherwise noted. All rights reserved. Site design by Woody Wolston / Powered by Squarespace