Christopher Kimball's new corn-starch gel for pie crust

Discussion in 'Baker Banter' started by Apocalypso, Oct 9, 2017.

  1. Apocalypso

    Apocalypso Well-Known Member

    Joined:
    Aug 7, 2017
    Messages:
    88
    Likes Received:
    14
    I'm a longtime viewer of America's Test Kitchen on public TV, and knew that the bowtie-adorned Christopher Kimball had split with the company. Recently, his show has started airing on public TV here, and I missed the first few, so we pulled it up online to watch yesterday.

    The main 'reveal' of the episode was a new pie crust recipe which made use of a cornstarch-water mixture, microwaved to thicken then put in the freezer to chill quickly. The idea was that the water in the pie crust was completely enveloped in the starch gel and therefore wouldn't make the crust tough, or shrink when blind baking.

    Just curious what folks think and whether you've tried this. They say it was inspired by Japanese milk bread.

    The recipe is available on his Milk Street web site, where they do ask you to supply your Email address and eventually to subscribe, but the pie crust was also posted on the Williams Sonoma site.

    https://www.177milkstreet.com/recipes/pie-dough
    https://www.williams-sonoma.com/recipe/christopher-kimballs-no-shrink-pie-dough.html

    I'm not a pie baker except probably at Thanksgiving. One thing I made that I particularly liked, though i guess my friends weren't as big a fan of, was a half-cherry, half-cranberry pie, because I couldn't get quality sour cherries. So I used frozen sweet cherries and frozen cranberries. I liked the sweet-tartness. :) The mocha silk pie I made went like gangbusters though. :)
     
    Apocalypso, Oct 9, 2017
    #1
    1. Advertisements

Want to reply to this thread or ask your own question?

You'll need to choose a username for the site, which only take a couple of moments (here). After that, you can post your question and our members will help you out.
Similar Threads
  1. rach519

    Potato starch

    rach519, May 2, 2013, in forum: Cakes
    Replies:
    1
    Views:
    472
    sking
    May 5, 2013
  2. MiaMariani

    Pie crust?

    MiaMariani, May 27, 2013, in forum: Pastry
    Replies:
    16
    Views:
    1,210
    Trellum
    Jun 6, 2015
  3. Soliloquy
    Replies:
    11
    Views:
    2,394
    Ellyn
    Jul 16, 2014
  4. jesslane94

    Gel versus Liquid Food Coloring?

    jesslane94, Jul 2, 2013, in forum: Decorating
    Replies:
    19
    Views:
    18,418
    jlynn71
    May 30, 2014
  5. yellowbird

    Good simple pie crust recipes

    yellowbird, Sep 4, 2013, in forum: Pastry
    Replies:
    4
    Views:
    612
    yellowbird
    Sep 7, 2013
  6. Angela

    Pie Crust for a Meat Pie

    Angela, Apr 3, 2014, in forum: Pastry
    Replies:
    5
    Views:
    594
    PattyCakes
    Sep 4, 2014
  7. primalclaws1974

    Alternatives to corn starch?

    primalclaws1974, Jan 15, 2015, in forum: Baker Banter
    Replies:
    6
    Views:
    738
    Trellum
    Feb 27, 2015
  8. Norcalbaker59

    Your thoughts on modified tapioca starch

    Norcalbaker59, Sep 22, 2017, in forum: Baker Banter
    Replies:
    4
    Views:
    45
    ChesterV
    Sep 23, 2017
Loading...