Greg describes two baking workshops he attended recently, taught by pie baker Kate McDermott and pastry chef Mindy Segal. Greg learned that the fats he uses for pie crust - butter and rendered leaf lard - are also favored by McDermott, who keeps her mixing bowls, flour, and fats chilled till it's time to make pie dough. Greg shares several of McDermott's techniques: determining how much ice water to add to the dough, and layering fats in the dough via a "dough log."
Segal demonstrated how to make dough and fillings for various cookies, including home-made marshmallows filled with passion fruit.
(Broadcast: "The Food Guys," 1/25/15. Listen weekly on the radio at 11:50 a.m. Sundays, or via podcast.)
