
Today I had the pleasure of visiting and shooting in Helene DuJardin's light-filled studio. We shot pictures of prepping, rolling and forming pie crust for the upcoming, drum roll please, Fall 2011 release of Southern Tart Reform. Those are my flour-dusted hands! Helene, the photographer and stylist for the book, is amazing. I loved chatting with her about the absolute uselessness of crazy kitchen gadgets and the purity of home-made pastry.
Tart, tarting away. Thank you, Helene.
9 comments:
I do love how efficient we were today! Even with the chatting and laughing :)
I will never say it enough but your recipes are wonderful to make! I can't wait for the world to eat as well as we have been eating lately!!
i just adore this photograph.
beautiful work, ladies.
Thank you, both, Helene and Amanda. Helene, for your inspiration and joy and Amanda, for recognizing it. Happy cooking this weekend.
do you use cider vinegar or lard in your pie crust? I know its the old fashioned way but it does add flavor and makes the crust very flaky1 Just curious and Thanks!
Kathy - I'm a straightforward butter girl. I do not really like the flavor of lard. Haven't heard about the vinegar twist. Can you shed any light? I use a higher than usual ratio of fat to flour and am a big fan of White Lilly flour. It makes for a very, very tender and flaky crust.
Vinegar is used as an acid to mix with the shortening and helps keep gluten from forming and making long strands.Makes it tender and flaky. Yes I like White Lily also. A couple of years ago Smuckers bought the company and the flour is no longer milled in Tenn. but in the midwest. Some people dont call it the "southern flour" now. Thanks for the response.
I'm definitely going to try the vinegar trick, Kathy. Thank you!
Honesly, your crust does not need the vinegar trick with the use of White Lilly flour. One can roll and reroll your pie dough without building too much gluten in it. It's per-fect!
Un grand merci, Helene:)
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