Enriched Pie Pastry __ I shot the video during cherry season and hadn’t had a chance to edit it until recently (00:22 is my favorite part ❤️), But the pastry recipe is versatile, even for savory tarts; just omit the sugar. Enriched Pie Pastry is similar to the classic flaky pie pastry (pâte brisée) with a few key differences: 1. The fat in the enriched pie pastry is blended into the flour more. Instead of the dough being flaky, it is more tender and crumbly. 2. The dough is more resilient to getting soggy so it is great for pies with soft fillings or fruit filling that release a lot of moisture. 3. Egg yolk is added, which gives the dough more flavor, richness, and color. It also makes the dough easier to work with. __ 2 1⁄2 cups (285 grams) cake or pastry flour 2 tablespoons (25 grams) granulated sugar 1 teaspoon (6 grams) fine salt 13 tablespoons (182 grams) cold unsalted butter, cut into small cubes 1 egg yolk (18 grams) 6 tablespoons (90 grams,) ice-cold water 1. Stir the flour, sugar, and salt thoroughly in a large mixing bowl. 2. Cut the butter into the flour using a pastry cutter or food processor. The mixture should resemble cornmeal and there should be no lumps. 3. Mix the yolk and water together. Stir into the flour mixture 1 – 2 tablespoon at a time. Mix gently until the liquid is absorbed but do not overmix. If the mixture seems very dry, add up to 2 additional tablespoons of ice cold water. 4. Transfer the dough to a lightly floured surface. Gently form into a ball and flatten into a disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour. It also freezes well for up to 3 months (thaw in the refrigerator overnight before using). The recipe makes enough for a double-crust or lattice pie. When the dough is ready to roll out, divide in half, using one half for the bottom crust and the other for the top crust. #pieseason #cherrypie #piedough #latticepie #latticepie #yumyum #foryoup #cheflifecooking #pharmacist #nutritionist #bakingtiktok #pastrytips #imfeelinggood