Evan Kleiman Pie Crust
Posted: 20 November 2013 12:24 AM   [ Ignore ]
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I recently read about Evan Kleiman’s style of making pie crust. She fold the dough as she rolls it out creating many layers of dough and butter similar to making puff pastry. I tried to google more about her; but in vain. I am intrigued by employing this style because I like a thicker crust pie to balance out the pie filling. One of the bloggers wrote that her pie was 10” in diameter with 4 pounds of apples in them. It will be nice to hear from anyone who may have tried making this huge pie. I attached a picture of her apple pie for your reference. Any suggestion?

Thank you.

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Posted: 20 November 2013 03:48 PM   [ Ignore ]   [ # 1 ]
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I definitely will. Thanks.

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Posted: 25 November 2013 02:52 PM   [ Ignore ]   [ # 2 ]
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Hi Everyone.

Since I’m Evan Kleiman I thought I would chime in here.  My pie dough is NOT puff paste.  I just use a technique borrowed from pastry chef friends to mix the dough.  If you want to see it I have a 2 hr video class on craftsy.com Here’s a discount link for anyone who wants to use it.  http://www.craftsy.com/piecrust25
I’m a chef/radio host who has created the largest pie competition in Los Angeles.  It is the culmination to a Pie-A-Day obsession we have every summer. Here’s my website if you’re interested. http://evankleiman.com

Thanks!

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Posted: 26 November 2013 02:36 AM   [ Ignore ]   [ # 3 ]
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Thanks for clarifying the technique and type of dough for your pie. It was marvelous looking when I first laid eyes on it during my research. I like a good ratio of crust to filling and I think you hit the nail on the head. Ms. Kleiman. I will certainly check out your class. Thanks for sharing the link.

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