I have to say that Epicurious . com is my go-to site for every recipe that I go in search of...the very best. Always reliable & the finest. Merci beaucoup
unless you can make the oil in solid form...that's what i understood from the chef ...if using oil (liquid form), it can defect the form of the dough....that' why he used cold chilled water to form the dough
I have used oil in pie crust making many times. Again as long as you use the cold water in helps in managing your crust.Oil in the recipe tends to make it a bit more flaky. You must remember that many chefs are very opinionated. And that is why they are experts. However another chef may feel the exact opposite of another
I know, it is ery obvious that she does not know her way around the kitchen. She is interviewing him and should have kept her nasty fingers out of it.
It is very much a Quebec thing, and it's not always made from Maple. My family is from the Gaspe and our sugar pie has always been made with brown sugar, and it's nothing like a butter tart. The finished pie filling is creamy, smooth and thick. It looks similar to a light coloured pumpkin pie. It's superb. It's so ubiquitous in Quebec that Pillbury even makes a sugar pie tart flavour that you can only get in that province.
Hmm, my reply was a comment to a specific post. Yout tube seems to screw that up a lot. Also, the Pillsbury product is actually a turnover and I have no idea if it's still available.
I have to say that Epicurious . com is my go-to site for every recipe that I go in search of...the very best. Always reliable & the finest. Merci beaucoup
mukwah1111 1 week ago
Maple Sugar Pie = Diet Crack
FelineAlchemist 1 year ago
oh damn, where's the pie lol
i want me some pie!
stephensamperi 2 years ago
HAND PORN!!
houstonTx457000 3 years ago
can i use healthy oil instead of butter to make a pie dough?
plasmagic 3 years ago
unless you can make the oil in solid form...that's what i understood from the chef ...if using oil (liquid form), it can defect the form of the dough....that' why he used cold chilled water to form the dough
Junglegal88 3 years ago
ya guess tats y butter was invented
plasmagic 3 years ago
nope. it's not the same type of fat.
davids5a2 3 years ago
I have used oil in pie crust making many times. Again as long as you use the cold water in helps in managing your crust.Oil in the recipe tends to make it a bit more flaky. You must remember that many chefs are very opinionated. And that is why they are experts. However another chef may feel the exact opposite of another
wontUBmine 3 years ago
It's kind of weird when she starts getting her hands in the dough.
memnoker 3 years ago
I know, it is ery obvious that she does not know her way around the kitchen. She is interviewing him and should have kept her nasty fingers out of it.
wontUBmine 3 years ago
im canadian, and ive never heard of maple sugar pie...hmmm
2Feet1Wheel 3 years ago 2
WAT!
phily880 3 years ago
funny, just like many people think back in Ireland everybody iseating cornbeef and cabbage. Wrong! It is a new world thing they picked up in the U.S.
wontUBmine 3 years ago
It is very much a Quebec thing, and it's not always made from Maple. My family is from the Gaspe and our sugar pie has always been made with brown sugar, and it's nothing like a butter tart. The finished pie filling is creamy, smooth and thick. It looks similar to a light coloured pumpkin pie. It's superb. It's so ubiquitous in Quebec that Pillbury even makes a sugar pie tart flavour that you can only get in that province.
tross69 2 years ago
Hmm, my reply was a comment to a specific post. Yout tube seems to screw that up a lot. Also, the Pillsbury product is actually a turnover and I have no idea if it's still available.
tross69 2 years ago