The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Is there such a thing as pie pastry being too flaky?

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

Is there such a thing as pie pastry being too flaky?

I am pretty sure this pie will give me butterflies in my stomach. To busy?Is there such a thing as a pastry being to flaky? If there is I think this sourdough pastry qualifies! Wild Blueberry. add it to the Pie King menu!

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Benito's picture
Benito

Never too flaky for me, looks great, love wild blueberry.  Nice design Will.

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

Check out my chicken pot pie also. This one is olive oil pastry!

BrianShaw's picture
BrianShaw

Yummy-looking. But nothing like my Mom’s. Hers always had blue berry juice hemmoraging all over the top crust. Ugly, but tasty and comforting.  Oh, how I miss picking berries and waiting for the pie to bake. Thanks for the good memories!

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

Once I cut into this bad boy, tonight!

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

What could be better than a slice of wild blueberry pie for breakfast? Two slices of wild blueberry pie!

 food

Benito's picture
Benito

Looks delicious Will.  What thickening agent do you use for the filling?  

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

This one is tapioca. Notice the tell tell sheen.

Benito's picture
Benito

Tapioca starch is my preferred thickener.  Thickens at a lower temperature than corn starch and it doesn't cause clouding of the filling and you don't taste its presence.

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

brother! If I am cooking a fruit filling, I use corn starch. I rarely cook my fillings anymore. Btw, I am loving this sourdough pastry, so supple and tender!