Hi there - I am making Gateau Basque and see different recipes for the pie crust: some use cold butter chunks that are pushed through the flour by hand and some use softened butter just mixed in. I would like to achieve a compact pie that has a crust that does not rise too much when baked.
October 5, 2023 at 3:31am
Hi there - I am making Gateau Basque and see different recipes for the pie crust: some use cold butter chunks that are pushed through the flour by hand and some use softened butter just mixed in. I would like to achieve a compact pie that has a crust that does not rise too much when baked.
Any suggestions?