• Pulptastic@midwest.social
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    14 days ago

    I saved it to Pocket, which is apparently shut down now, so I am waiting for them to send me my exported list. I will share the recipe if they ever send my exported list, but a few key points are below.

    You have to cut the butter into the dry ingredients to make pea sized bits, some people use a food processor but I do it old fashioned with a pastry blender. Then add the wet ingredients, mix, and do a few rounds of rolling and folding and use a small cup or round cutter to cut them out.

    https://shop.kingarthurbaking.com/items/perfect-pie-blender

    • beastlykings@sh.itjust.works
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      14 days ago

      Thanks! Though I worry this is immediately out of my wheelhouse haha. I may stick to the can, for simplicity sake. We’ll see

      • Pulptastic@midwest.social
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        13 days ago

        It sounds harder than it is, with a bit of practice it’s quick and easy. It is also a good intro to other layered pastry that is more difficult like pie crusts.