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Article: FOLLOWING THE RULES ESSENTIAL IN MAKING THE PERFECT PIE CRUST
- Article from:
- Dayton Daily News
- Article date:
- October 13, 2004
- Author:
CopyrightCopyright 2004 Dayton Daily News. Provided by ProQuest LLC. (Hide copyright information)
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Using a food processor one wayto go
It was just after breakfast and Madame was teaching the small
class the art of making pie crust, the French way, at her Postillion
cooking school in Wisconsin.
Madame, a pint-sized French woman named Liane Kuony, was wearing a
little hat and fluffy slippers. Her eyes akimbo, hands raised above
the bowl, she demonstrated the technique, using fingertips only, lest
any heat from her hands warm the ingredients. We watched, and we
practiced.
It was wonderful, flavorful, flaky pastry. The bits of fat,
suspended in flour, dissolved to make the pockets that produce a
flaky crust.
But not long after I came home I became a convert to making pie
crust in the food ...