Connie Mullins

It’s Fruit Pie Season in Texas🥧 🍒 🍑
BAKING TIP:

Flaky Pie dough… is simple right? Mix flour, salt, and sugar, blend in fat, add water, mix it up and roll it out. Simple… but it can all go wrong …easily. Your Pie Dough is not tender and flaky, it went… south. Proper technique and adding some ice cold vodka ( keep a bottle in freezer) along with your ice cold water…you, will be well on your way to foolproof pie dough.
For Flaky Pie Dough the cold fat is rubbed into flour size of peas or walnuts, flour is not completely blended.

Ingredients:
Pastry flour is best choice because it is low enough in gluten, slightly stronger than cake flour. If you don’t have pastry flour, you can easily make pastry flour by mixing half cake flour and bread flour or all purpose flour.
Fat: Unsalted Butter (I use Plugra Butter )contributes excellent flavor. (Make sure butter is cold) It’s frequently avoided for 2 reasons: cost and it melts easily making dough difficult to work. (butter should be chilled)
Shortening is great for pie dough because it has properties that produce good flakiness, it is firm, lower in cost and it doesn’t melt while working with it , but it virtually have no flavor.
I have found that a combination of unsalted butter & a little shortening provide the best balance of flavor & tenderness.
Liquid:
What happens when water is added to flour? Gluten forms. It is necessary to develop some gluten in the flour and give it structure & flakiness. Too much gluten will make pie dough tough. Traditional pie dough's are stingy with water for this reason. Vodka lets you add more liquid. Try using equal parts of ice cold water & vodka.
And of course sea salt and I add a little sugar to mine.

Bake On 🙂

Fresh made batches of Texas Gold and ready when you are.

Here’s a yum way to use up those tiny golden pieces in the bottom of the bag.
Valrhona Brownie Sundae topped with Texas Gold.
Its a whole nother level to yum 😋
Have a great day 👩‍🍳💫

Cherry pie à la mode
👩‍🍳🍒🥧😋