Question for MarthaStewart...

[Scarlett33]

Martha,

I've been wondering about something. When making an herbed pastry crust, is it ok to use iced water in it and also does the flour need to be chilled?

Thanks,

Scarlett

 

[MarthaStewart]

I know that I have a reputation of doing things all fancy on my shows, but that is because it is what is expected of me and what makes me stand out from the rest of the shmoes.

That said, for an herbed pastry crust - I assume that you are making a pot pie or something like that? - I don't do anything all that fancy (I will definitely change things up a bit if I want to make a delicate dessert, which will endure far more scrutiny from the people on the other end). Not to mention it is going to take a beating with the meat and vegetables, not to mention the slop that goes with it (I love it, but personally too startchy for my own tastes these days).

One thing that might make a difference (I have tried it both ways and haven't personally noticed that much of a difference in mild climates) is that if you do this in a glass (Pyrex) dish, after pressing the dough into the dish and filling it out - place the entire glass dish into shallow iced water and then put that in the fridge for 30 mins.
But even then, things like that are more for when you need to be decorative and you need the dough to be a certain texture for shaping and cutting.

For anything herbed, I would just let it be messy and accent it with other beautiful things (after all, you can distract from it and make it all just as wonderful overall).

If you are using beef in your pot pie, I would recommend a red wine with your meal - a merlot would be fine. You can get many for just over $12 or so and they are still reasonably good.
If you are using chicken in the pot pie, then go with white wine. Again, there are bargains to be found with that.

 

[out_at_sea]

I know that I have a reputation of doing things all fancy on my shows, but that is because it is what is expected of me and what makes me stand out from the rest of the shmoes.

That said, for an herbed pastry crust - I assume that you are making a pot pie or something like that? - I don't do anything all that fancy (I will definitely change things up a bit if I want to make a delicate dessert, which will endure far more scrutiny from the people on the other end). Not to mention it is going to take a beating with the meat and vegetables, not to mention the slop that goes with it (I love it, but personally too startchy for my own tastes these days).

One thing that might make a difference (I have tried it both ways and haven't personally noticed that much of a difference in mild climates) is that if you do this in a glass (Pyrex) dish, after pressing the dough into the dish and filling it out - place the entire glass dish into shallow iced water and then put that in the fridge for 30 mins.
But even then, things like that are more for when you need to be decorative and you need the dough to be a certain texture for shaping and cutting.

For anything herbed, I would just let it be messy and accent it with other beautiful things (after all, you can distract from it and make it all just as wonderful overall).

If you are using beef in your pot pie, I would recommend a red wine with your meal - a merlot would be fine. You can get many for just over $12 or so and they are still reasonably good.
If you are using chicken in the pot pie, then go with white wine. Again, there are bargains to be found with that.

Yo Marthy,

Enjoy as much as you can your time and freedom that allow you to post such lenghty posts....


On a side note, when on earth you have time for your fancy recipes??

 

[Scarlett33]

Hey Martha,

Thanks for the info but you didn't answer my question. Thats ok as I already know the answer because I saw it on your show yesterday morning. You said never ever use ice in an herbed crust because when it melts it will leave a pocket of water and that is ok for fruit pie but not savory type pies. And you said always use chilled flour in any pastry dough. I guess they just give you a bunch of shit to read off...blah, blah, blah.....but thanks for taking the time to answer me : )

Scarlett

 

[MarthaStewart]

There are many hours in the day. I try to get the most out of them by sleeping only four hours a night.
I will frequently just lay down with the lights still on so that when I wake up, I can get back to getting my things done.

But lately, with all of the tiresome lawsuits and the like, I have been so busy that I haven't had as much time to do the things I love.
Because of that, I have taken some time off at one of my summer homes to just relax and do the things I really enjoy lately. Like entertaining guests, trying out new wines, and of course working out.

I will never really be able to get big and strong like some of the young ladies on here, but it is just as well - my following is based on a certain image they have of me, and I have to stick fairly close to that - even if my own personal ideas of how I want to be are changing over the years.

 

[MarthaStewart]

Scarlett, you are correct - I think the ice makes more sense outside of the crust. I have never suggested it goes in the crust (as it melts it causes problems - being cold helps the consistency, but ice is overkill).

Glad you are watching the show.

 

[SV2]

I think you are a cunt martha.. stick that in you pie dough and roll it.

 

[MarthaStewart]

I was just calling the gardener a cunt the other day. She really is. The bitch lies, but she isn't as bad as one of my previous ones.

You would have a laugh if I told you how many takes we need on some of our shows simply because of my sailor mouth.

Although I would say the show that is my favorite was when we brought on Conan O'Brien - that young man is very entertaining. We didn't get much done that time, but he had me laughing quite a bit.

 

[Bullit]

I dont think this is the 'real' Martha Stewart.