Raspberry and Peach Pie.
Pie crust? Spectacular.
Pie Filling? Eh, not bad. Maybe even a little disappointing...
I've only got photos for the final result, considering I made this a long, long, LONG time ago. Few months ago?
So, even though the pie looks really pretty, this will be a recipe for the pie crust. This pie crust recipe is for sweet fillings and it's buttery, crumbly, flaky AND doesn't get as soggy, especially at the base like other pie crusts I've made. Even though I didn't even blind bake it, the base stayed better than other's that I had blind baked (soggy-wise).
It's advisable to handle the dough as less as possible, since the pulsing of the butter, flours and sugar enables the butter to create little 'pockets' when the butter melts while baking, enable a FLAAAKY pastry. Not only that, but it prevents too much gluten from forming from the flour, so you get a crumbler, flakier pastry. Lots of gluten is good in crusty, artisian bread (coming soon), but not in pastry. Another tip that I have is: Put the pie in the lowest rack in the oven since it enables the base to cook more thoroughly because more heat is concentrated there.
So do you see the flaky-ness? (Bottom, Right)
