The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

I submit

The Roadside Pie King's picture
The Roadside Pi...

I submit

My first attempt at a sourdough short pastry.

The method I used included a 48 hrs. slow cold ferment. The 1/2 lard 1/2 butter crust was rolled out very cold and I used a frozen blackberry filling. The pastry seemed to melt into a very tender and flaky crust.

 dessert, food and indoor





Bread1965's picture

For the love of pie man, that looks absolutely edible!! And the bottom crust looks well cooked, which I always think is the true test of a good pie. It's often under-cooked and soggy!  But not yours! Tell us more, how did you make it.. share the full recipe. I could sure go for a slice of that now!  And I know lard isn't good for you - but what's the point of living without good pie!

Filomatic's picture

Ok, looks amazing.  More details, please.  Especially was quality did the SD component add?

phaz's picture

That's the key to a good crust - butter and or lard. Now I gotta have pie!

Benito's picture

That looks very good.  I’ve not heard of sourdough pie pastry before.  What does it taste like?

Recipe please!