The Everything Pie Cookbook (7 page)

1½ sticks unsalted butter, cut into 1-inch

between hazelnut and pecan size.

pieces and chilled

6 tablespoons ice water

2. Add the water a little at a time and mix the dough with

a spatula until it just hangs together. It will look very

shaggy.

What Makes Blitz Puff Pastry

So Quick?

3. Turn the dough out onto a well-floured surface. Shape

Traditional puff pastry incorporates a block

the dough into a rectangle and roll it out to ½-inch

of cold butter into dough, which is then

rolled out, folded, and chilled repeatedly

thick. Dust the top with additional flour if the butter is

to get all those flaky layers. It can take all

too soft, but do not add too much. Use a bench scraper

day. This recipe incorporates large pieces

of butter directly into the dough, and from

or a large spatula to fold the dough into itself in thirds,

start to finish this takes less than an hour. It

similar to folding a letter. It will be crumbly.

is essentially a very flaky pie crust.

4. Turn the dough 90 degrees and square off the edges of

the dough. Roll the dough into a rectangle that’s ½-inch

thick. Brush off any excess flour from the dough and

fold the dough in thirds. Repeat this process two more

times, then wrap in plastic and chill for 30 minutes.

5. Remove from the refrigerator and allow to stand for 10

minutes. Roll the dough out into a ½-inch thick

rectangle, dust off any excess flour, then fold the 2

shorter sides into the center and then in half at the

seam, like a book. Roll out the dough to ½-inch thick,

wrap in plastic, and chill for 1 hour before use.

3 0

Cornmeal Tart Crust

Cornmeal adds a rustic flavor and an unusual texture that goes well with berry tarts.

IngredIents  | YIeldS 1 (10-InCh) tart

1. In a medium bowl, combine the flour, cornmeal, and

CruSt

salt until thoroughly blended.

¾ cup all-purpose flour

1⁄3 cup yellow cornmeal

2. Whisk together the butter and sugar in a separate bowl

¼ teaspoon salt

until lightened in color. Whisk in the egg yolk.

1⁄3 cup unsalted butter, room

temperature

3. Add dry ingredients to the butter mixture and stir until

¼ cup sugar

just combined. Flatten the dough into a disk, wrap in

1 large egg yolk

plastic, and refrigerate for 30 minutes.

4. Remove the dough from the refrigerator for 10 minutes

to warm up. Roll out on a lightly floured surface to a

1⁄8-inch-thick, 12-inch circle, turning the dough often to

make sure it does not stick. Dust the surface with

additional flour if needed.

5. Fold the dough in half and place it into a 10-inch tart

pan with 1-inch sides. Unfold and carefully press the

dough into the pan. Press the dough against the edge

of the pan to trim.

6. Cover with plastic and chill until ready to bake.

C h a p t e r 2
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3 1

Parmesan Pastry Crust

This savory crust is lovely for tarts and quiches.

IngredIents  | YIeldS 1 (10-InCh) tart

1. In a large bowl, whisk together the flour, baking

12⁄3 cups all-purpose flour

powder, salt, and cheese.

¼ teaspoon baking powder

2. Add the chilled butter and rub it into the flour mixture

½ teaspoon salt

with your fingers until 30 percent of the fat is pea-sized,

2 ounces grated Parmesan cheese

while the rest is blended in well.

1 stick unsalted butter, cubed and

chilled

3. Add the water and vinegar and mix until the dough

2 tablespoons ice water

forms a rough ball. Add more water, a few drops at a

1 teaspoon white vinegar

time, if needed.

Add Some Herbs

4. Turn the dough out onto a lightly floured surface and

Adding a tablespoon of finely minced

form a disk. Wrap in plastic and chill for at least 30

herbs to savory pastry crusts adds a lot of

minutes or up to 3 days.

extra flavor. Be sure the herbs are very

finely minced, then add them to the flour

5. Remove the dough from the refrigerator for 10 minutes

before you add the butter so that the herbs

can be evenly distributed. Use herbs that

to warm up. Roll out on a lightly floured surface to a

complement the filling for the most impact.

1⁄8-inch-thick, 11-inch circle, turning the dough often to

make sure it does not stick. Dust the surface with

additional flour if needed.

6. Fold the dough in half and place it into a 9-inch tart

pan with 1-inch sides. Unfold and carefully press the

dough into the pan. Press the dough against the edge

of the pan to trim.

7. Cover with plastic and chill until ready to bake.

3 2

Chapter 3

toppings

Butter Crumble

Stabilized Whipped Cream

34

38

Pecan Streusel

Spiked Whipped Cream

34

39

Cinnamon Streusel Topping

Biscuit Topping

35

39

Sour Cream Topping

Salted Caramel Sauce

35

40

Oat Crumble

Peanut Butter Fudge Sauce

36

40

Foolproof Meringue

37

3 3

Butter Crumble

Buttery crumble toppings can take a simple fruit pie over the top!

IngredIents  | YIeldS enough

1. In a medium bowl, blend the flour, sugar, and salt.

Crumble for 1

Using your fingers, rub in the butter until the mixture

(9-InCh) pIe

resembles coarse sand.

½ cup all-purpose flour

½ cup sugar

2. Chill the crumble for 30 minutes before use.

¼ teaspoon salt

1⁄3 cup unsalted butter, cubed and chilled

Crumble It Up!

Crumbles are delicious as ice cream top-

pings. Just spread the chilled crumble on a

parchment-lined pan and bake for 12 to 15

minutes, or until golden and crisp. Any

extra crumble can be stored in an airtight

container for up to three days.

Pecan Streusel

You can use walnuts or almonds in place of the pecans for some variety.

IngredIents  | YIeldS enough

1. In a large bowl, blend the light brown sugar, sugar, and

Crumble for 1

flour. Using your fingers, rub in the butter until the

(9-InCh) pIe

mixture resembles coarse sand. Add the pecans and

¼ cup packed light brown sugar

mix well.

¼ cup sugar

½ cup all-purpose flour

2. Chill for 30 minutes before use.

¼ cup unsalted butter, cubed and chilled

1⁄3 cup chopped pecans

3 4

Cinnamon Streusel Topping

This recipe is good on pies and can also be used for topping coffee cakes and muffins.

IngredIents  | YIeldS enough

1. In a large bowl, blend the flour, light brown sugar,

Crumble for 1

cinnamon, and salt. Using your fingers, rub in the butter

(9-InCh) pIe

until the mixture resembles coarse sand.

½ cup all-purpose flour

½ cup packed light brown sugar

2. Chill the crumble for 30 minutes before use.

½ teaspoon cinnamon

¼ teaspoon salt

1⁄3 cup unsalted butter, cubed and chilled

Using Whole Wheat Flour

Whole wheat flour offers a nutty flavor and

more fiber than all-purpose flour. In crusts

and toppings, substitute whole wheat for

no more than half of the flour. Using all

whole wheat will make crusts tough and

crumbles gummy.

Sour Cream Topping

Tangy and lightly sweet, this topping is great with peach pie or stone fruit tarts.

IngredIents  | ServeS 8

In a large bowl, mix the sour cream, sugar, and vanilla

1 cup sour cream

together until smooth. Chill 1 hour before serving.

2 tablespoons sugar, or more to taste

1 teaspoon vanilla

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3 5

Oat Crumble

Oats add a lovely texture and toasty flavor to this crumble.

IngredIents  | YIeldS enough

1. In a large bowl, blend the flour, oats, cinnamon, sugar,

Crumble for 1

and salt. Using your fingers, rub in the butter until the

(9-InCh) pIe

mixture resembles coarse sand.

¼ cup all-purpose flour

¼ cup rolled oats

2. Chill the crumble for 30 minutes before use.

¼ teaspoon cinnamon

½ cup sugar

¼ teaspoon salt

1⁄3 cup unsalted butter, cubed and chilled

Keeping a Crumble Crisp

Crumbles are popular because of their

crispness. The best way to keep leftover

crumble-topped pies and tarts crisp is to

allow them to cool completely to room

temperature before storing. Avoid plastic

wrap, which does not allow for air flow.

Instead cover the pie loosely with alumi-

num foil or store in a plastic container.

3 6

Foolproof Meringue

The cornstarch in this recipe helps prevent the meringue from shrinking, beading, or weeping.

IngredIents  | ServeS 8

1. Whisk the cornstarch into the water until smooth. Pour

1 tablespoon cornstarch

the mixture into a small pot and cook over medium

1⁄3 cup cold water

heat, stirring constantly, until the starch thickens, about

4 egg whites, room temperature

5 minutes. Set aside to cool.

1 pinch cream of tartar

2. In a large bowl, add the egg whites and cream of tartar.

6 tablespoons superfine sugar

1 teaspoon vanilla

Beat the egg whites on low speed until they become

foamy. Increase the speed to medium and begin adding

the sugar, 1 tablespoon at a time. Beat until the mixture

The Trick to Fluffy Meringues

forms soft peaks.

Start with room-temperature egg whites,

which will whip up faster and hold more air

3. Continue beating the egg whites and add cornstarch

than cold egg whites. Beat on a low speed

for the first few minutes, allowing them to

mixture, 1 tablespoon at a time. Beat until the mixture

get foamy and frothy before increasing the

forms firm peaks.

speed. Finally, add a little acid such as

cream of tartar, which will help the protein

4. Immediately spread over pie filling and bake as desired.

set up and stay fluffy.

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3 7

Stabilized Whipped Cream

This whipped cream has a delicate, fluffy texture and holds its shape for up to three days.

IngredIents  | ServeS 8

1. In a small bowl, mix the powdered gelatin with the cold

½ teaspoon unflavored powdered

water. Let stand 10 minutes, then melt in the microwave

gelatin

for 10 seconds. Allow to cool for 5 minutes, or until cool

1½ teaspoons cold water

to the touch.

1 cup heavy whipping cream, cold

3 tablespoons powdered sugar

2. In a medium bowl, add the cream, powdered sugar,

1 teaspoon vanilla

and vanilla. Whip with a stand mixer or with hand

mixer on medium-high speed until it starts to thicken.

Slowly pour in the cooled gelatin and whip until the

Blooming Gelatin

cream forms medium peaks.

Powdered gelatin must be bloomed before

it can be used. Blooming ensures that the

final product will have a smooth texture

3. Use immediately, or cover with plastic and store in the

and that the gelatin will set up properly.

refrigerator for up to 3 days.

Most liquid is fine for blooming gelatin, but

avoid using fresh tropical fruit juices. The

enzymes in the juice will inhibit the gelatin

from blooming properly.

3 8

Spiked Whipped Cream

This whipped cream has a boozy kick, but if you want to skip the

alcohol just replace it with Stabilized Whipped Cream.

IngredIents  | ServeS 8

1. In a medium bowl, add the cream, powdered sugar,

1 cup heavy whipping cream, cold

and alcohol. Whip on medium-high speed with a stand

3 tablespoons powdered sugar

mixer or with hand mixer until it starts to thicken.

2 tablespoons bourbon, rum, or brandy

Increase the speed to high and beat until soft peaks

form.

Chocolate and Spices

2. Reduce the speed to medium and slowly add the

Whipped cream can easily be flavored with

liquor. Continue to whip until medium peaks form.

cocoa powder or other spices. Adding a

tablespoon of cocoa powder or a pinch of

spice to the cream before whipping will

3. Use immediately.

ensure the flavors are evenly distributed.

Biscuit Topping

If you want a unique topping for a potpie, try this recipe!

IngredIents  | YIeldS enough to top