Rose Levy Berenbaum teaches you how to make pies with love.
Source: Washington Post
FROM THE ARTICLE:
Beranbaum's method and appearance were neat, delicate and precise...The only actual demand she made, and understandably so, was that the lesson take place in an air-conditioned kitchen...The most important thing about pastry, Beranbaum stressed, was keeping it cool, because the minute it starts getting warm, butter is absorbed into the flour, and that can diminish the crust's flakiness...She explained scientifically how the crust's flavor, tenderness and golden-brown crispness depend on achieving the right balance of protein, fat, water and acid, and then maintaining that balance during baking.
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