![\"IMG_1358\"](\"http:\/\/sites.williams.edu\/lifeofpie13\/files\/2016\/01\/IMG_1358-e1454201126642.jpg\")
<\/a>![\"IMG_1376\"](\"http:\/\/sites.williams.edu\/lifeofpie13\/files\/2016\/01\/IMG_1376-e1454201387696.jpg\")
<\/a><\/p>\nSo complex!<\/p>\n
But I did it so I guess I will outline the key steps. First, you must make a what is essentially a basic all-butter pastry, which you then wrap, like wrapping paper, around a slab of butter that had been mixed with a smidge of flour. Then, you roll it out into a rectangle that is precisely 6in x 15in x 1in, fold it in thirds like an envelope, orient it so the top is the unfolded side with the flap oriented to the right, and then you mark it with a finger print for every turn of the pastry you have done. You do this 6 times. Chilling for 25 minutes in between each step.<\/p>\n
<\/a>pastry wrapped butter present<\/p><\/div>\n
<\/a>then you roll it out<\/p><\/div>\n
<\/a>fold in thirds<\/p><\/div>\n
<\/a>flip it<\/p><\/div>\n
<\/a>mark it with your finger<\/p><\/div>\n
<\/a>and then<\/p><\/div>\n
<\/a>do it again<\/p><\/div>\n
<\/a>and again<\/p><\/div>\n
<\/a>and again<\/p><\/div>\n
<\/a>until you have six dots<\/p><\/div>\n
And there you have it, puff pastry. In four short hours!<\/p>\n
So the puff pastry was done and the next obstacle was tackling the filling of the pie, I approached it very methodically, setting out all my ingredients cooking-show-style in bowls before I began.<\/p>\n
<\/a>So organized<\/p><\/div>\n
in the end the recipe<\/a>\u00a0I had ended up being very easy to follow, the only challenge was again how long it took. I began prep at 9am started cooking at 10 am, but didn’t officially take things off the burner until 2:30pm!<\/p>\n the final product of 5.5 hours of cooking<\/p><\/div>\n Luckily, 3 hours of that time was just letting it sit in a pot doing its thing. So while that was happening I made the bottom shell for my chocolate lava mini pies (featured in the background of the above photo), and I mixed the filling. The shells for these pies were the first time I have to blind bake a pie crust, so that was a fun adventure.<\/p>\n So much tin foil!<\/p><\/div>\n The only regret I had was buttering the muffin cups. I was really concerned about it sticking, but since the pastry already had so much butter in it, I got little buttery pools in the bottom of my cups that I had to wipe up. Aside from that my first attempt at blind baking was okay.<\/p>\n Pretty okay<\/p><\/div>\n I set about doing all of this the first day of cooking, and the next I did a test lava cake, along with the real batch, and assembled and baked my pot pie. The lava cake pies were the major concern as I knew I could make pie and I knew I could make cake, but could I make the lava flow. In the end it was a lot of guess work. I found\u00a0a recipe<\/a>\u00a0for a chocolate lava pie, but this was a whole pie not mini ones so any questions about timing were up in the air. In the end I just had to do a lot of checking, like every 3 minutes, but…..<\/p>\n IT WORKED!<\/p><\/div>\n and so I made the rest!<\/p>\n Then came assembling the pot pie. Last minute I decided to add some Boursin cheese into the pie because I felt it was a little to wine-y tasting and I thought it would mellow that out some. I also decided to go with a lattice crust because I hadn’t done that yet, but because I was concerned about how the puff pastry would puff I made a wider lattice, a very wide lattice.<\/p>\n mmmmm cheese<\/p><\/div>\n I’m not even sure we can call this a lattice<\/p><\/div>\n<\/a><\/a><\/a><\/a><\/a><\/p>\n<\/a><\/a>