I poured the dough on the working space, as the rule of thumps in making pie, I didn't knead. I wrapped the dough and it went directly outside the window. No, I dint’ throw away, I just rest the dough in a cold place. Outside was colder than the fridge. I set alarm clock not to forget it there, an hour later, before I went shopping.
Can I confess one more thing? I used bread flour instead of all-purpose flour. I have a (lame) excuse; bread flour is a lot easier to buy (here in shanghai) and a lot cheaper. I did try to source cake flour produced locally. No luck. Bread flour should be okay, I thought. I barely kneaded it, plus there was very little liquid in the dough, I was just crossing my fingers that gluten wouldn’t develop. And I’m glad it came out okay.
After I came back from shopping (gee, it was cold out there. I couldn't feel if my ears were still attached to my face. Especially, after an old guy pointed at me...gossipped with his grandson at the mall, maybe my ears fell off the ground !?). I checked myself in mirror and I looked fine (and pretty). So, I strapped on an apron and started to roll the dough.
The dough was easy to handle. I pressed the dough up to fully cover the side. Once done, I chilled the pan for half an hour. Put it out, slid inside the oven and baked blind. After 15 min, the side of the dough shrank quite a bit !!! I kind of expected this but...oh gee, please don't shink further. I wanted to decored it up to the edge, made it nice...but boyd, the oven was hot! So, I just hoped that it left some edge for me enough to hold the filling.
In the oven, once the filling started to bubbled...I smoothed it out to prevent ugly top as described in David's website. It was not easy but it is a must. And when you open oven door frequently, temperature was , I think, a bit difficult to control.
And , I found it very difficult to make top crust as nice the original. Eventhough this was a pain, I made this twice with in twon weeks. It was a big hit , maybe my (male) colleagues love something crunchy ? I myself like it very mooch (much) too. I will definitely make this again.
Note: David Lebovitz is my latest culinary hero, besides Alton Brown. :-D