Advertisement
Fluffy Pies
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 2012
Recently I wondered why hearty pies from France always are so nicely fluffy and creamy. The simple answer came from the French Sophie, who cooks in our restaurant: “Less egg, more cream,” she said. And it’s true.
Ingredients
For the Dough
Method
Make the dough: Combine the flour and salt in a large bowl and cut in the butter until the mixture resembles a coarse meal. Add the yolk and enough ice water to make a soft ball. Pat the dough into a flat slab and wrap it in plastic wrap. Refrigerate for 30 minutes, or ideally 1 hour.
Butter a 9½-inch (24-cm) springform pan.
Take the dough out of the fridge and let it come to ro