Savoring Pie at Burbelmaiers in Ocean Grove
Every bit the proper British pie shop
4 Tips for Home-Baked Pie Crust
Don't Fear the Pie Crust
Would-be pie makers are often held back by fear. Have faith. Burbela recalls his first savory pie, a Cornish pasty from his mother's mid-century Be-Ro cookbook, put out by a British self-rising flour company “Looking back, it was awful. I didn't really know what I was doing yet. But it shows you: Sometimes you need to just not be scared.” Here, tips for the home baker;
- Keep calm and bake on. Burbela says the path to pie mastery all comes back to advice from Julia Child: “Don't panic. Keep going. Don't fear it. Just put the love in.”
- Embrace tech. “Your best friend in making a really great crust is a food processor. Pulse, pulse, pulse, pulse, pulse. Add a little water in. Let it rest. James Beard was an early proponent of the Cuisinart. He said: ‘I would buy a food processor just to do crust.’”
- Seek inspiration. “For people who want to learn a little about baking, watch The Great British Bake Off. Some of them are train wrecks, and some of them are quite brilliant.”
- Practice makes delicious. “Put it together. It looks like a pile. Let it rest. By the time you roll it out, it's going to be this wonderful flaky crust. Dive in, don't fear If it's not perfect, it will be delicious. Try it again later. The butter is what makes it good.”
Communities Near You
Related Stories & Recipes