Comments on: All-Butter Pie Crust

By: Barbara

Barbara — Tue, 15 Jul 2025 16:17:39 +0000

I’m not sure I understand the “form the piece into six in discs”. Also, how many crusts does this make? Two? For top and bottom? Thank you very much.

By: Katie

Katie — Tue, 17 Sep 2024 01:15:32 +0000

Hi! Love your recipes. Can you freeze the pie dough instead of making it same day?

By: Patricia

Patricia — Thu, 24 Nov 2022 04:11:56 +0000

Hello, I absolutely love the fraisage method you use in your galette recipe in your The Vanilla Bean Baking Book, which I equally adore. I turn to it again and again. I was curious why you don’t use the fraisage method in your pie dough recipe as well. Do the two methods yield different types of pastry? Is the traditional pie dough method (without fraisage) more tender, for example, while the fraisage method is more flakey? Thanks so much.

By: Gg

Gg — Tue, 16 Nov 2021 19:24:17 +0000

Dear ::: Gently fold the dough over onto itself and flatten again. Repeat this process 3 or 4 more times, until all the loose pieces are worked into the dough, being careful not to overwork the dough” do u mean like making puff pastry folding or just folding not like puff pastry? Tgx