Lesson 1: Step 2

Posted: April 7, 2010 in Uncategorized

pie dough, raspberry-peach razors, and salty custard [part 3]


filling the dough with yummy goodness. how can you resist?


So, as Gina pointed out in the comments yesterday, there’s probably a very good reason I write fiction — I flub half the non-fiction stuff (scotch vs. bourbon, potato masher vs. dough cutter-thingy) and the other half I just make up for effect anyway. But here, in real and honest truth, is how you make the rest of the galette (I think!):

  1. Heat oven to 375 °F.
  2. Put the rolled, chilled dough on a cookie sheet and fill with yummy stuffs.
  3. Fold it around yummy stuffs and pinch it shut like a little coin purse with a hole at the top.
  4. Alternative: Lick the yummy stuffs bowl while someone else does #3 (see image below)
  5. Brush the top of the dough with warm butter and then sprinkle with sugar
  6. Put in the oven. Bake for about 20 minutes. You can do the sugar thing again now if you want. Then bake for another 40 minutes-ish, until crust is golden brown.

She does the pinching thing so much better than I do.


Now! Onto the custard, which is really, really easy. Unless, of course, you do what I did. Which I’ll tell you about later.

So, go back to the ingredients on this page. Melt the butter on low, then stir all the other stuffs together. Then add the other stuffs to the butter, still on low and whisk like a mother fucker. I mean fast and hard and a lot. Otherwise it will stick and separate (not at the same time). Stir stir stir stir stir until your arm’s about to fall off. Then stir some more. It will get thick and goopy. Yes, that’s a technical term. Really.

Trust me. It’s SO much better with sugar.


Now is a good time to taste it to see if it needs more sugar. (Note: I made a second batch this on my own, after Gina left, using the last little bit of sugar in the glass container. And I chose this particular moment to dip my finger in and taste my yummy, sweet, goodness that is custard… only to discover that the stuff in the glass container was not sugar, but salt. Batch number three, coming right up. And this is why it’s always wise to use the buddy system in the kitchen).

Once it gets thick and is sweet-not-salty (which is kind of like shaken-not-stirred, only with a much nastier surprise if you do it the other way), take it off the heat, throw it in the fridge and let it cool.

Now, we eat!

Yeah, this is as yummy as it looks. Yes, I still have one small, very small piece left waiting for me in the fridge. No, I will not share. Make your own!


Tomorrow, we get Gina’s take on how to make pie and pie crust and all manner of yummy, sexy things in the kitchen. And since she actually knows what she’s talking about (unlike me, who apparently puts things in her pans and in her mouth without realizing what they are), you might want to wait and do your baking after you’ve read her funny and informative account of How To Pie.

Firing your neurons one week at a time, s.


“Don’t get fancy. Have you cooked an apple pie? You don’t know what you did wrong? Do this: Take two or three apples. Put them on a table. Study them.” ~Paul Prudhomme

  1. Alex says:


    I *so* wish I could have been there to see that.!!!

    You should think about digi recording some of these , and sharing the goodies with the rest of the class.!! 😉


  2. Gina Marie says:

    Wheeeeee! Let’s do it again! Mashed ‘taters next time! With GRAVY!!!!

  3. Gina Marie says:

    Oh baby, are we going to have fun with that gravy!!!!

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