Photo: Charles Dharapak/AP.
Bill Yosses, the pastry chef at the White House, makes pie-on-demand so good that the president has dubbed the chef the "Crustmaster."
"I'm the dark side," Yosses tells the Associated Press, invoking a "Star Wars" reference. "They love our pies."
But what's his pie secret? Find out after the jump.
The secret to his pie crust is baking the bottom crust before adding the fruit and top crust, the AP reports. The pastry chef's crust recipe uses a blend of butter and lard for the fat in the dough.
The chef uses seasonal ingredients like rhubarb to make the president's favorite pies -- banana cream, huckleberry, fruit pies.
Yosses says it's not a problem to bake for a family that puts a focus on healthy eating, and he's happy to substitute maple syrup for refined sugar in cookies, the AP said.
Click here for Yosses' apple pie recipe.
What's your pie-crust secret? Let us know in the comments below.
[Via Associated Press]
11-10-2009 @9:00PM pat said... Same thing this chef does; half butter, half lard. A pinch of salt and a small pinch of baking powder.
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11-11-2009 @7:42AM marcie said... What are the Obamas doing on their part to get Americans to eat healthy. Did I miss something?
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11-10-2009 @9:34PM Simzee said... Try usuing cold butter (no lard) for a flaky crust. Too much fat is no good.
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11-10-2009 @10:04PM Richard said... Butter adds flavor, lard adds flakiness. That's why the combination works best.
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11-10-2009 @10:27PM Trisha said... I add 1 Tbs. vinegar and 1 egg white to the ice water before mixing it with the dough. It makes an incredibly flaky crust.
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11-10-2009 @10:30PM juditha said... I wonder if he makes his own lard. The boxed stuff doesn't taste like real lard.
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11-10-2009 @11:54PM Danielle said... Just what my mom taught me and also what I learned at the Culinary Institute of America in Hyde Park. And yes the lard is not so good for our heart, but it is the real secret to "flakey" crusts! Remember Pumpkin filling is one of the lower caloric fillings.
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11-11-2009 @12:05AM Mary said... Pillsbury pie crust in the box (refridgerated section of the grocery store), just unroll and put in the pan and it is ready to bake. Quick and easy and taste great. Pecan Pie. 3 eggs beaten, 2/3 C. sugar, 1 Cup of white karo syrup, 2 T. melted unsalted butter, dash of salt, 1 tsp. vanilla ext. and 2 cups of pecan pieces. Mix first 6 ingredients together, then mix in pecans. Pur in pie crust and bake in oven at 350 for 55 - 60 minutes. You can use salted butter and omit the salt. Happy Thanksgiving.
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11-11-2009 @9:09AM Dave said... Sing a song of sixpence, a pocket full of rye,
Four and twenty blackbirds were baked in a pie,
When the pie was open the birds began to sing...
DAH-DAH, DAH-DAH, DAH-DEE, DAH, DEE-DAH... --YEAH!
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11-11-2009 @2:29AM gwenddydd64 said... In don't need to bake the bottom crust. Animal fat is what makes crusts soggy. I use pure vegetable shortening and my crust is perfect and flaky every time, even on the bottom.
If your shortening to flour ratio is right, the filling can't soak into the crust.
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11-11-2009 @2:30AM gwenddydd64 said... That should read "I don't need" sheesh.
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11-11-2009 @2:33AM gwenddydd64 said... My mother-in-law used lard. Her pie crust was hideous.
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11-11-2009 @3:22AM Mary said... Happy Thanksgiving to you. Good eating!
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11-11-2009 @3:53AM 7continents said... Bake your pie on a round cast iron griddle. Bakes the bottom crust. Lard is best for pie crust. Egg and vinegar really make a mean crust. Learned it in Canada where they do it every time. 1 tbs vinegar and one beaten egg for 6 cup flour.
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11-11-2009 @5:57AM Master Shake said... What kind of "secret" is this? LOL Anyone who bakes should know this. Duh.
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11-11-2009 @7:45AM jessica said... has anyone tried the newer crisco (without trans fats) for a pie crust? ive heard rumors that it bakes differently than the original. as a vegetarian, lard is out, so i usually use a combination of shortening and butter.
now as for types of pies, I love a deep dish apple with crumb topping. YUM! - its also great cold for breakfast. :)
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11-12-2009 @6:01PM bruce3058 said... You have to be kidding me, we taxpayers are paying for a designated pastry chef? What a waste! Why not buy a pie from the local grocery store every once in a while?
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11-13-2009 @12:09AM sandi said... excuse me but butter is fat!!!
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11-13-2009 @12:12AM sandi said... I LOVE pumpkin pie! Don't save it for just Thanksgiving either! I count it as breakfast as it has eggs in it. LOL.. Happy Thanksgiving.
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11-13-2009 @3:44PM RM said... OBAMA, HIS MISSY, AND HIS CHLLLINS SHOULD EAT CROW PIE...
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