It’s so easy, really perfect. Recipe recs a mixture: one of the photos I posted is blackberries, blueberries, nectarines. (I use nectarines because 1. I love them but also you don’t have to peel … I think it’s necessary to peel peaches although I have a friend who doesn’t bother.)
Soon I’ll be able to buy really special blackberries at the farmers market.
I don’t add much sugar. Hagen Daz vanilla is great with this warm crisp.
Thank you!
I’m a fan of Serious Eats Easy Dough.
Looks delicious, however on the ice cream I am addicted to Blue Bunny Vanilla Bean. Yep, I always peel my peaches too!
Thanks, I’ll want to try this, more often than not, I’m not happy with my pie crust.
I hope its OK to “chime” in… I had all kinds of problems making pie crusts, then I switched to Butter Flavor Crisco. I also picked up a pastry cutter for cutting the Crisco into the flour, and my problems disappeared. Perfect pie crust every time!!
Lamingtons from Baking with Dorie. This i
I had good luck with Alexandra’s kitchen pie dough, made wonderful galettes, love her blog.
You know, I did make Jacques Pepin’s plum galette and used his pastry recipe and it was good. I never thought to try it in a pie plate to see if it would hold a fluted edge, have you?
Sure it is, chime away. I use my pastry cutter for biscuits, but lately have been trying different food processor recipes for pie crust and haven’t found one that looks like Munchkin’s. That looked like perfection!
I do swap out 20% of the butter for leaf lard; I think that helps achieve some flakiness.
Ooh, I’ve never tried leaf lard; where do you find it?
Good question, I’ve never heard of it!
David Lebovitz was just talking about these on his blog, is that the recipe you used?
I like Pam for baking or Baker’s Spray.
Thanks!
It was on his blog in 2017.
Did he change the recipe at all for latest posting?
How do they taste?
As soon as I saw this Flaky Chocolate Cake posted on Smitten Kitchen, I knew I wanted to make it. She used a 6" cheesecake pan. I have some 6" cake pans but instead of ordering a cheesecake pan, I ordered a Fat Daddio 6" loose bottom (3" sides) for this. I haven’t tasted it yet but it looks like hers in her photo!
Mine took 29 minutes instead of 20-25 (I always use an oven thermometer!). I buttered the pan, lined insert with foil but next time I’ll also butter the bottom under the insert … I had to soak it to clean!
I use leaf lard from Fatworks. You can get it directly from their website, and also get it on Amazon. If you’re in an urban area, you might try Whole Foods or your local co-op.
