Stir in the carrots, cabbage, bay leaves, Scotch bonnet pepper, thyme, allspice, water and worcestershire.

Many pie dough recipes, including this one, are written with all-purpose flour in mind — it's versatile, widely available, and probably already in your pantry or cupboard.But some swear by pastry flour, also called "cake" flour: a more finely ground flour made with lower-protein "soft" wheats, which means it doesn't form gluten as readily as other.

(Bread flour is made with "hard" wheats, while all-purpose uses a blend of both.)Some gluten is necessary, but too much will mean a tougher, chewier crust instead of perfectly flaky pastry.. Why add sugar to pie dough?.In addition to adding a light sweetness, the sugar in this all-purpose pie dough also interferes with the formation of gluten, contributing to a nice, tender crust even without using special pastry flour.

A little bit of sugar can also make for a better golden-brown color on the finished pie.Even with the small amount of sugar we use here, this dough should still be perfectly suitable for savory applications like quiche or empanadas..

The 5 Most Common Piecrust Problems — and How to Solve Them.

From this recipe's first step, be very gentle with how you combine the ingredients: Overwork it too much at this stage and your crust will be tough.Transfer 1 cake to a plate.

Spoon one-fourth of the ganache on top and spread in an even layer.Top with another cake and one-fourth of the ganache.

Cover with the third cake and spread the remaining ganache over the top and side of the cake; decoratively swirl the ganache on top.Top the cake with sugared cranberries, cut into wedges and serve.. Make Ahead.