I combined Kenji's ingredient amounts (except I used 115g ice water) with Stella's mixing and folding techniques. I had a little trouble working with the equal flour and butter ratio of Stella's, but I love that she folds in layers. I've had luck doing this with a lattice cherry pie crust as well. I put the pie on top of parchment on a preheated pizza steel, and the bottom was nice and browned, not soggy at all. https://www.seriouseats.com/easy-pie-dough-crust-bravetart-food-lab
by clemfandango12345678
2 Comments
As well you should be
Can you please explain in more detail how you cooked your cherry pie? Was it still in the pie pan when you put it on the pizza steel?