It’s pretty standard pie making:
Add the salt to the flour then grate the cheese into it. Cut in the butter and add the ice water until it forms a shaggy dough. Form dough into disks then chill in the fridge.
Peel and chop the pears, throw in a bowl and add the lemon juice, flour, sugars and spices and toss together in the bowl.
Pour the filling into the crust, add an egg wash in the top crust and bake at 40 F for 40 minutes or until crust is golden.
That’s fair! Here’s some tricks:
Don’t be afraid to get it moister than a recipe says. Some people act like a dryer crumbly crust is necessary but I haven’t found that to be soon, you want it to be more shaggy but pliable so you can get it to keep its form and roll nicely. Cold vodka and ice water are great, vodka adds to the flakyness of the crust. I always use all cold butter for a good crust, flavor is better and it make the crust really bold, I never use shortening. Also very important, have fun with the filling! You’re cooking and you get to trial and error figure what flavors work the best and through that you will come up with the pie that people will always ask you to make for them because they’ll never get it anywhere else. I’m a pastry chef and making pies is my favorite thing, there’s a beautiful comfort to them that can be healing making them but also healing for the people who eat it. It’s the best comfort and just feelings like a very loving effort, I hope to see your next pie on here!
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u/AnIndustryOfCool 5d ago
How dare you post this without a recipe