2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The pie is one of the few culinary temptations that no one can refuse. Although quite often the dispute arises as to which is her real homeland - Bulgaria or Greece, we have perceived it as one of our national dishes.
However, making a pie is not easy at all. It is no secret that the most delicious pie can only make a grandmother. Years ago, when our country was under the sign of socialism, and even long before that, our ancestors did not have the convenience to handle ready-made crusts to turn into a pie. They prepared, rolled and cut them themselves. Today there are hundreds of types of pie crusts and we always wonder which ones to choose.
In this article we will introduce you to some subtleties in the preparation of the delicious specialty, which will incredibly turn your pie into an irresistible temptation.
If you have decided to use home-made crusts, ie to prepare a pulled pie, it is mandatory and the first condition is to get quality products, and the flour to be sifted at least twice to ensure the swelling of the crusts during heat treatment.
Next step - the use of vinegar. Even in the recipe you have chosen to miss this ingredient, it is quite desirable that it be present in the preparation. One teaspoon of vinegar will provide you with the desired flexibility and elasticity for rolling the crusts.
The following two steps are the most important: First, when the crusts are ready and you start assembling the pie, after you have laid all the crusts and all the stuffing, the following is done: the edges of the crusts are folded under the first crust you laid, then the pie is grasped at both ends and stretched (pulled) upwards and sideways.
This movement is repeated as many times as necessary to go around the whole pie with your hands. The other main thing is to bake it in a wood stove or oven. This guarantees a very different and good taste.
If you use ready-made pie crusts, here are the secrets you need to know:
First, the filling is quite important here. If you use a little yogurt and soda quenched in it, this ensures the fluffiness of the product. Grease is a fat that gives a specific smell that corresponds well with the dough, and more importantly - ensures the fragility and crunchiness of the crusts. In addition to cheese, add a little cottage cheese. This way you will not oversaturate the pie and it will become too salty.
The crusts in this type of pie are the main thing. They must be fresh, because otherwise you risk your pie to have a slight taste of rancidity, and this would not like you or your guests. Fine fine crusts are too fine, so it's good to twist two of them.
Also, the more liquid your filling becomes, the more puffy your pie will be. Don't worry if the crust cracks or stuffing remains - just pour the pie with it.
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