I spent mine surrounded by boys. As usual.
But I love boys, so that's okay.
We had a few girls too, but we were definitely outnumbered by the boys.
Here's what the boys were up to this weekend. We had....
Boys eating pie....
¾ cup bulgar (cracked wheat)
1 cup whole wheat flour
½ cup sugar
2 teaspoons salt
2 pkg. dry yeast (or 4 teas. yeast)
about 5 cups all purpose flour
First of all I think it is important to understand what makes a crust tender and flaky and how it becomes dry and tough. Pie crust should have a ratio of about 2.5 parts of flour to 1 part of fat. This fat can be butter, shortening, lard, oil or any combination of those to equal 1 part. When cold fat is cut into the flour so that the fat bits are still large, basically making the mixture like cookie crumbs, those bits of fat will melt when baked and leave pockets of space in the dough and that creates the flakiness in the crust. If the dough is overworked or the fat is warm and the flour becomes absorbed into it, making a closer association between the flour and fat molecules, the dough can get tough. Also the technique for rolling is very important. If the dough is rolled out on a flour covered surface and more and more flour is added as people tend to do if they are having problems with dough sticking, soon the dough has absorbed more flour and there no longer is a 2.5 to 1 ratio of flour to fat. That larger amount of flour will make the dough dry and tough. When you eat the pie you will be chipping a tooth on the edges of pie crust. Rolling the dough out between two pieces of parchment paper or waxed paper makes the dough easy to handle and a breeze to transfer to the pie dish. No sticking or fighting with tearing dough.Let's make pie!