|Martin arrives with pastry board ready to demonstrate making German pastry.|
|Martin's tools: pastry board, rolling pin, scales, device for pricking bottom of crust.|
|100 grams of sugar carefully weighed.|
|Butter and flour added.|
He carefully measured out the ingredients by weight rather than volume. For one pie crust he used 100 grams of sugar, 200 grams of butter, and 300 grams of flour.
He added a pinch of salt, a pinch of baking powder and a squeeze of lemon juice.
He carefully worked the butter into the flour and sugar without handling too much.
|Cutting the butter into the flour and sugar.|
|Ready to roll.|
When he had the dough rolled out to the proper size, he slipped a round piece of sheet aluminum under it to transfer it to the pie plate.
|Aluminum for slipping under rolled pie crust to transfer to pie plate.|
|Apricot preserves and sweet bread crumbs on bottom of pastry.|