"Baking is a science, but pie-making is a feeling. Here's how to get flaky crusts and perfectly set fillings every time."
The Golden Rule: Cold Butter
Whether you're making a savoury Chicken Pie or a sweet Apple Tart, your butter must be cold. The little pockets of fat melt during baking to create layers (lamination). If your butter melts while mixing, you get a dense, oily crust.
Classic Chicken Pie
A Singaporean bakery staple. The filling should be creamy but stable—cook your roux (flour and butter) well before adding stock. Use thigh meat for juiciness and include potatoes and mixed veg for texture.
Egg Tarts
The wobble is key. For a smooth custard, do not whisk the eggs too vigorously or you'll incorporate air bubbles. Strain the mixture twice before pouring into the tart shells.
Fruit Galettes
The forgiving cousin of the pie. No pie dish needed—just roll out your dough, pile fruit in the middle, and fold the edges over. Rustic, messy, and delicious.