Hello Bakers,
On Saturday’s show, we expanded an idea that started last month and that was creating or analyzing recipes through ratios. In others the proportion of ingredients in relation to the flour or the ingredient that is the largest. This can tell us quickly if a recipe has a chance of being successful. Here is the link to Saturday’s show: Saturday Show Link
With the millions of recipes online - the internet is everyone’s go to and being able to analyze a recipe will get us closer to having a better outcome. It doesn’t take the place of making adjustments but understanding ratios helps us make sure that our first try is solid. This whole premise is based on Michael Ruhlman’s excellent book “Ratios” here is the link: Ratios
On the show, I demonstrated how to create a pie crust from ratios and percentages.
A pie crust is typically 3 parts flour to 2 parts fat to 1 part liquid.
I decided to make quiche as I had leftover cream, cheese and ham in the refrigerator. Great - quiche is delicious and paired with a salad, the perfect meal for dinner. One quiche can set me up for three dinners and that’s fantastic as I don’t have the inclination to cook for myself every day.
For I 9” - 10” pie pan you need about 14 ounces of dough - about 400g.
Equipment: Large bowl, pastry blender or plastic bowl scraper or stand mixer fitted with the paddle attachment.
Pie crust MEP
Ingredients:
220g unbleached all purpose flour
145g butter or part shortening (freeze after weighing and butter) (butter cubed into 1” pieces and chilled)
73g ice water
Extras: Salt is important so that the dough does not taste flat
Add 1/2 teaspoon - 3g (1.3%)
1 Tablespoon sugar - aids in caramelization (7%)
Total dough yield - this is important as we need to have enough to line the pan. (456g.)
You always want a little extra dough.
Mixing by hand: Whisk the flour, salt and optional sugar together in a mixing bowl. Using a bowl scraper or whisk, cut the butter into the dough until it looks like flakes.
Sprinkle apple cider vinegar over the flour and butter mixture.
Add cold water, using the bowl scraper, in a folding and pressing motion work the liquid into the flour and butter mixture. This will take a few minutes.
In the mixer - use the paddle attachment and cut the butter in by pulsing the mixer on and off. Add the vinegar and the water and mix until on and off until the dough comes together lightly. Use a bowl scraper to fully mix the dough together.
Wrap and chill the dough for at least an hour or overnight.
Roll the dough out into a 12” circle (pie pan was 10 1/2” is in diameter) about 1/8” thick. Lift and line the pie pan and crimp the edges. Chill the crust for 1-2 hours.
Quiche Filling
Any of the following: cheese, bacon, ham, cooked vegetables
Custard: 3 eggs, 12 ounces heavy cream, salt and pepper - combine well.
Preheat the oven to 350 degrees.
After chilling, dock the crust and line with crumpled pie weights or your pastry beans and rice. Blind bake for 25 minutes. Remove the beans and bake until the crust is opaque and no longer looks raw.
Let cool for about 10 minutes. Scatter filling in the bottom of the crust and fill with custard.
Bake at 350 for about 35- 40 minutes - the custard should be stable and not liquidy.
Let sit for a few minutes to set up and serve.