I am going to be making Great Pumpkin Pie for the first time, and am really excited. I want to use the hand mixing method but even though I have read and re-read the recipe for basic flaky pie crust in PPB, I am still a bit confused.
After the ingredient charts, there are some instructions for chilling/freezing the butter. That makes sense. Next are instructions for freezing the dry ingredients for 30 minutes before mixing. Then come the food processor directions, then tartlet food processor instructions, THEN hand mixing directions. In Rose’s other books, instructions that come between the ingredients chart and the methods are applicable to all the methods. Is this correct? Do I freeze the dry ingredients for 30 minutes and then proceed to the step where the hand method begins, with chilling the mixing bowl, then whisking together the (possibly chilled) dry ingredients?
The language in the hand method seems to imply that no chilling of dry ingredients has taken place. I think that chilling the mixing bowl takes the place of freezing the dry ingredients, since a food processor bowl wouldn’t be practical to chill. I would appreciate if someone can set me straight before I blunder! Thanks, Melanie
P.S. Can someone also post the latex glove mixing method that replaced the freezer bag method? It is referred to in the blog and forums, but no amount of searching gets me the instructions. Thanks again!