The temperature outside is flirting with the 100F mark. No air conditioner, although the thick stone walls are keeping the house at a steady 85 degrees, and near the work counter, an oven preheating to 375F. The coolest (in every sense of the word) rolling pin I could grab to prevent a pie dough from turning into a wet tissue before draping it into the mold was a chilled bottle of Domaine du Bosc, Chardonnay 2006 wrapped in Saran wrap.
Note: The crisp fruity wine with an oaky undertone is also the perfect refreshment for the cook.
July 12, 2008 at 6:25 pm
Would that be imported Saran? And I would be more empathetic if not for the pool. I’ll be looking for that wine. Just for pie crust, of course.
September 20, 2009 at 2:26 pm
This is absolutely brilliant!!
I had to (wanted to) make pastry in Tortola and it was scorching hot inside and out.
I tipped a bag of ice cubes into a garbage bag and laid the bag on the marble counter where I was going to roll out the pastry. In 20 minutes the counter was good and cold. But I didn’t have a chilled glass of wine to congratulate myself with on the ingenuity, so I MUCH prefer your method.