We're celebrating National Pi Day (3/14) with celebrity chef and cookbook author, Claire Robinson, who is here to share her baking secrets in partnership with Plugrà butter!
Check out our full interview below for all of Claire's best tips!
Chef Claire's secrets for foolproof pies:
- Keep Ingredients Cold: The "golden rule" is to keep the butter and water as cold as possible to create steam pockets during baking, which results in a lighter, flakier texture.
- Prioritize the Fat: When you're baking from scratch, the differentiator is the butter. Plugrà is slow churned to create the right balance of moisture and fat, allowing it to blend smoothly into dough and bake into flaky crusts.
- Grate Your Butter: For an easier way to incorporate fat, freeze your butter and then grate it directly into the flour using a cheese grater.
- Use Dough Scraps: Don't discard leftover dough. Robinson suggests rolling out scraps to create decorative leaves or shapes to top your pie for a professional look.
Craft with Confidence - and Win Free Butter for a Year
With the pizza-versus-pie debate settled, Plugrà is turning the focus to what matters most: baking with confidence. From March 1 through March 21, fans can visit winplugrabutter.com for a chance to win one of 314 instant-win prizes of one pound of free Plugrà butter. Five Grand Prize winners will receive free Plugrà butter for a year and a scratch-baked pie from New York City's iconic Little Pie Company delivered to their door, exclusive swag, and six months of curated "Pie of the Month" recipes.
Thank you so much to Chef Claire for visiting with us once again and to Plugrà for sponsoring this exciting giveaway and the delicious pie!
Happy Baking!
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