𝓣𝖍𝖊 𝓑𝖆𝐤𝖎𝖓𝖌 𝓖𝖗𝖎𝖒𝖔𝖎𝖗𝖊 𝖔𝖋 𝓟𝖎

𝓣𝖎𝖕 𝕏𝕀𝕍: 𝓕𝖗𝖊𝖊 𝓕𝖔𝖗𝖒 𝓟𝖎𝖊𝖘

Free-form pies are pies that are made with-
out a mold or pan of some sort. Galettes are
a type of pastry that would fall under this
category.

Now when making pie dough, you can end
up with two different types; one that is
considered "mealy" and the other would
be considered "flaky."
What separates these two is how well
the fat (shortening) is incorporated into
the dough.

For flaky doughs, you would generally want
to "cut" the fat into the flour until walnut-
sized pieces are left. And you would mix the
dough just until it holds together. You want
to be able to see the marbling affect in the
dough by the fat.

Now for mealy doughs, you would cut the
dough into the flour until you have pea-
sized pieces. And for this one, you would
mix the dough; however, the marbling
would be less visible.
That is not to say mealy won't be flaky, it
is just that it wouldn't be "as" flaky.

Mealy doughs are generally good for pies
that have a more liquid-type filing. They
tend to be able to handle the excess
moisture those types of fillings produce.

So, when making a free-form pie or a galette,
the type of dough to make is dependent on
what filling you may be using.

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