MTPR

Upper-Crust: The Baking Wizard Shares Tips From Other Bakers

Jan 24, 2015

Pie baker Kate McDermott, crimping a pie crust.
Credit Greg Patent

Greg describes two baking workshops he attended recently, taught by pie baker Kate McDermott and pastry chef Mindy Segal. Greg learned that the fats he uses for pie crust - butter and rendered leaf lard - are also favored by McDermott, who keeps her mixing bowls, flour, and fats chilled till it's time to make pie dough. Greg shares several of McDermott's techniques: determining how much ice water to add to the dough, and layering fats in the dough via a "dough log."

Segal demonstrated how to make dough and fillings for various cookies, including home-made marshmallows filled with passion fruit.

(Broadcast: "The Food Guys," 1/25/15. Listen weekly on the radio at 11:50 a.m. Sundays, or via podcast.)