This is an article comparing various shortcrusts and their suitability for holding a gravy-filled steak pie.
Variations tried:
- Cooks Illustrated Foolproof All-Butter Pie Crust using a food processor: definitely tender, tasty, and the top crust was flaky, but tended to reduce to mushiness under the weight of the gravy.
- Kenji’s (Serious Eats) Vodka Crust using a food processor: This dough was EXTREMELY wet, making it challenging to work with. That said, the steak pie it produced was delicious, lasting for all of 20 minutes before the pie plate was clean. (Note that I used European butter AND exchanged 1/4 C of the butter for frozen grated butter flakes added at the end, ala Cooks Illustrated. In a later article, Kenji says his crust recipes are not suitable for European butter, due to the higher butterfat content.)
- Stella Parks’ (Bravetart) Old-Fashioned Butter Crust: mixed by hand and substituting half lard for half the butter, this crust was both sturdy enough to hold the pie with gravy, AND baked up flaky and delicious. Owing to the dough-folding step prior to shaping, the crust gives a texture similar to a rough-puff pastry. (See Featured Photo)
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