How to prep a double crust pie… look at it! It looks just like the ones my grandmother used to bake. Erin Jeanne McDowell, the Fearless Baker, shows you how to prep that dough, so you can make one, too. We made this pair of pie videos in the week prior to Thanksgiving. Although, there is a whole season of pie-appropriate holidays to come. I’m definitely going to see if I can make one to match Erin’s.
If you have ever wondered how to prep a single crust pie, here is a very clear demonstration. Erin Jeanne McDowell, the Fearless Baker herself, and I made a video showing you how to do it. This video shows the step between making your dough and filling and baking your pie. This shows the very crucial rolling out, trimming, and crimping of a single crust pie.
Look at all that butter! No matter how many times I work with Erin (and I have worked with her a lot, both when I hire her to make food for my photoshoots, or when she hired me to photograph her baking cookbook) I am always surprised by the butter in the dough. One day I will get it right, and stop over-mixing mine. One day.
The Fearless Baker Cookbook was published yesterday. My friend and colleague, Erin McDowell, wrote it and I photographed it for her last summer. Erin wrote a beautiful story about the process for Food52, complete with lots of behind-the-scenes pictures I took for her. Check it out for a sample of her terrific writing. And here are some photos of recipes you will find in the book. As Erin writes: 200 recipes, 1000 photos later, The Fearless Baker is born…
For the fall issue of Edible Hudson Valley, I visited the Hawthorne Valley Farm. This is one of the good places in the world. Here, bread is baked from grain grown on the surrounding fields. Sauerkraut ferments naturally in a cellar. Cheese is made by hand using milk from cows that live on the farm. To spend an afternoon speaking with Martin Ping is to feel inspired for a great future.