This website is a place for pie. You will find recipes, resources, and a gallery of personal pie projects and bakeries I’ve visited.
Pies are the perfect project and the title— lamination— refers to my favorite part of the pie and my favorite baking technique. Laminated dough is made when you repeatedly roll out and fold together butter and dough, creating many thin layers. This slow and careful accumulation of layers protects the butter from leaking away. To do this well you must remain attentive and reactive to what you are creating. Lamination doesn’t have to be precise. Precision will never be better than your attention and care for the dough.
Every time I make a pastry crust I am truly delighted that flour, butter, water, and heat can make something so incredibly beautiful and delicious.