Petra CoxPetra is a specialty baker for Mom's Apple Pie Company, a family-run bakery with four locations in Northern Virginia. By the time she was born, the family business had been operating from their home for three years. Petra and her siblings grew up rolling crusts, peeling apples and baking pies with their parents from early on. In addition to bakery experience, Petra trained with family friend, Is Harris, making a variety of Thai cuisine from scratch, punctuating her culinary appreciation for both sweet and savory flavors and techniques. Subsequent training in oenology and cuisine both in Florence, Italy and Washington, DC led to her current position as wine buyer and recipe research and development at Mom's Apple Pie in Occoquan, Virginia.
Petra Cox: I am Petra from Moms Apple Pie Company in Occoquan, Virginia and we are making a butter crust apple pie today. Just to help you with one of the most common problems in using a nice delicate butter crust pie. Its when a crust breaks, when you are trying to put it into the pie tin, its such a delicate crust that it happens really easily that you need to know how to patch it up if that does happen.
So, there is some extra crust kind of hanging around here that you can use. You just get a small piece and you put it in the -- where the crack happens. The reason you dont want to just let the crack go, is that the fruit juices will go under the crust and sort of caramelize and get really sticky and ruin your pie crust.
So, you want to take a little over sized piece of dough there and stick it in there. You dont want to work it too hard, you just want to mend the edges just a little bit, so that you can still use that bottom crust, its perfectly usable. You might have a few cracks that you need to do with, but you just take any extra little piece of dough and put it in there and gently work it in. Also, if there is a part where the dough has become a little bit thinner and you are afraid that thejuices from the fruit will kind of break it apart of it. You can just patch it up with a tiny little piece of dough and just be very gentle so that you dont cause any more cracks. That is how you patch a pie crust.