|My First Attempt at a Woven Crust|
I decided to make my own crust, as I have the last 5 or so times I made pie. However, I ran out of bleached flour (which I find makes a flakier and less rubbery crust than unbleached flour). I mixed the end of the bleached flour with some unbleached flour and some cake flour. I made a double batch of pie, so the crust was about 1 3/4 cups bleached flour to 1/4 cup cake flour to 1/2 cup unbleached flour (7:1:2 by volume). This was miraculous. Instead of being hard and troublesome after a few hours in the refrigerator, the dough was silky and smooth but incredibly elastic, allowing me to make a lovely, thin crust.
|The First Pie|
For the final pie, I had to make another batch of crust. This time I made a single batch. I didn't have any more unbleached flour so I mad a batch with 3:2 ratio (by volume) of unbleached flour to cake flour. This proved to be far too much cake flour. I had to use far less liquid and the crust tore easily. Next time, I would stick to a 4:1 or 5:1 ratio if I only had the two flours. However the crust tastes great, but I decided to weave it so that the fragility would not impact the pie as much. The recipes for apple pie and crust are on my recipe page.