My spouse loves pie, anything with shortcrust pastry really, but only if the crust is soft. It's not that he wants it soggy, you understand, just soft, and preferably it's soft because it's underbaked. Not for him the short flaky crumble, and don't bother with puff pastry because laminated dough, in his words, "shatters" and then there a…
My spouse loves pie, anything with shortcrust pastry really, but only if the crust is soft. It's not that he wants it soggy, you understand, just soft, and preferably it's soft because it's underbaked. Not for him the short flaky crumble, and don't bother with puff pastry because laminated dough, in his words, "shatters" and then there are "shards" and this is bad and deeply unpleasant.
After decades of struggling to learn how to make every pie dough and tart case the right way and with the right texture -- "right" by the values of classical French and English and American baking anyway -- I started keeping company with the person who is now my spouse and turned around and learned how to do it wrong on purpose. It may never cease to make me feel a bit like I'm about to get told off by Mary Berry when I take the pie out still so very pale and undercooked. But it is what delights this person I love, and delight and love are the whole point of making a pie.
This was just lovely. Thank you for this. It reminds me of my mother who also likes the pastry soft. Sending all my love to you and your soft pastry loving partner, Hanne. I hope the year ends beautifully for you.
Here's to you and yours, Finnish and English, having a gentle and joyful end to your 2024. You've made me put a trip to the fishmonger on the list of things to do tomorrow.
My spouse loves pie, anything with shortcrust pastry really, but only if the crust is soft. It's not that he wants it soggy, you understand, just soft, and preferably it's soft because it's underbaked. Not for him the short flaky crumble, and don't bother with puff pastry because laminated dough, in his words, "shatters" and then there are "shards" and this is bad and deeply unpleasant.
After decades of struggling to learn how to make every pie dough and tart case the right way and with the right texture -- "right" by the values of classical French and English and American baking anyway -- I started keeping company with the person who is now my spouse and turned around and learned how to do it wrong on purpose. It may never cease to make me feel a bit like I'm about to get told off by Mary Berry when I take the pie out still so very pale and undercooked. But it is what delights this person I love, and delight and love are the whole point of making a pie.
Delight, love, and pie to you and yours, Wil.
This was just lovely. Thank you for this. It reminds me of my mother who also likes the pastry soft. Sending all my love to you and your soft pastry loving partner, Hanne. I hope the year ends beautifully for you.
Here's to you and yours, Finnish and English, having a gentle and joyful end to your 2024. You've made me put a trip to the fishmonger on the list of things to do tomorrow.