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soften butter / eggs in pie crust?

post #1 of 6
Thread Starter 

Ok I know tarts and crusts must call for cold butter, I read about kinds of pies such as the sablee or the brisee but I noticed some sweet tarts call for eggs in the crust, and others call for soften butter (room-temp)
What characteristics does that give to the dough and in what kind of pies does it require to have either one of them???

Thanks in advance

post #2 of 6

Adding an egg, I would think, would make it more like a cookie dough rather than a flaky crust. If the softened butter is called for in the same recipe as the egg that would make sense. I can't imagine why softened butter would be used in a crust alone with flour/salt/cold water.

post #3 of 6

Warm butter will take up more flour which is not always desired. Egg will also make the crust tougher. Sometimes a strong crust is an overkill especially when it's done at the expense of texture.

post #4 of 6

I don't think the problem with soft butter is that it takes up more flour, but that it COMBINES with the flour. 

The flakiness of a crust is based on the fact that you have little balls (tiny and larger) of butter coated with flour.  The liquid wets the flour and makes it a paste, and the butter remains cold and separate.  Rolled out they become flat, and when cooked, the butter melts leaving space between the layers of flour and water paste - thus flakey

 

Crusts like the italian pasta frolla use soft butter and the result is crumbly or cakey (and if you ask me, pretty uninteresting). 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #5 of 6

To CUT IN butte r(as a flaky crust calls for)  can't be done with warm butter, only cold. If warm or soft you are blending or mixing, or stirring it in   not cutting it in. And hold the egg for something else.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #6 of 6

The recipe i have takes 2 eggs and a cup of lard, it's amazingly flaky and tender.

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