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If you think you know pies, prepare to have your world rocked.
The class was led by French baker and chef Richard Bertinet himself.
There were 12 learners in the class, so we got plenty of face-to-face time with Richard.
Next time you finish a block of butter, keep the wrapper in the fridge.
Now drop the butter into your bowl of flour to coat it, and tear it into pieces.
It’s easy, there’s no cutting involved, and it’s not going to melt.
There’s a better way.
He also recommended forgetting anything we’d been told about achieving the texture of ‘fine breadcrumbs’.
By the time you’ve done that, the butter will be melted.
Instead, flakes about the size of your little fingernail are fine.
The butter doesn’t need to completely disappear.
If you prefer, you’ve got the option to use a stand mixer or food processor instead.
Push the pastry forward, fold it, then turn it upside down and repeat.
It’s not fast, but it avoids building up too much gluten and making your pastry tough.
Again, we were advised not to hunch over the pastry.
After each rocking motion with your body, slide the pastry and turn it a few degrees.
Try it I think you’ll be pleasantly surprised.
