Cacio e Pepe Rolls

 

Cacio e Pepe Rolls

The popular cheesy, peppery pasta provides inspiration for these flaky, savoury rolls. For the best results, use a scale to measure flour, and ensure everything is chilled (except the cream cheese). The rolls can be frozen and baked straight from the freezer for an impromptu cinq à sept celebration.   Makes 12 rolls.  

Ingredients:

Toasted Pepper Cream

1 tbsp (15 mL) unsalted butter

1 tsp (5 mL) freshly ground pepper

1/4 cup (60 mL) soft cream cheese, at room temperature

Dough
3 cups (750 mL) all-purpose flour (390 g), plus more for dusting surface
1 tbsp (15 mL) baking powder
1/4 tsp (1 mL) baking soda
2 tsp (10 mL) granulated sugar
2 tsp (10 mL) Diamond Crystal kosher salt or 1 tsp (5 mL) fine sea salt
1/4 tsp (1 mL) freshly ground pepper
8 oz (225 g) unsalted butter, cold, cut into 1/2-inch (1-cm) pieces
1 cup (250 mL) chilled buttermilk, plus more as needed for dough and brushing
1 1/4 cups (310 mL) finely grated Pecorino Romano, chilled

Directions:
For the toasted pepper cream, melt butter in a small saucepan over medium-low heat. Add pepper and stir until fragrant, about 15 
seconds. Remove from heat and set aside for a few minutes to cool.

Place cream cheese in a medium bowl. Stir until a smooth paste forms. Stir in butter mixture until well combined. Set aside.

To make dough, in a large bowl, whisk flour, baking powder, baking soda, sugar, salt and pepper. Scatter in butter. Using a pastry blender or your fingers, work butter into flour until no piece of butter is bigger than a pea. Pour in buttermilk and stir with a fork to combine. When dough is close to coming together, use your hands to mix in the final bits of flour. If the mixture still seems a bit dry, add 1 tsp (5 mL) buttermilk at a time, just until the dough comes together.

Transfer to a lightly floured surface and gently pat into a rectangle. Fold into thirds, as you would a letter. Rotate so long side is facing you. Cut in half crosswise and stack the two pieces on top of each other.

Using a rolling pin, gently roll dough into a rectangle and repeat process above.

Roll into a 9 x 12-inch (23 x 30-cm) rectangle with long side facing you. Spread toasted pepper cream to edges of dough. Sprinkle Pecorino Romano evenly overtop. Roll dough onto itself, lengthwise, into a tight coil. Cut log into 12 even rounds. Place on a parchment-lined baking sheet at least 2 inches (5 cm) apart, tucking tail of each 
roll underneath. Freeze for 15 minutes.

Place rack in centre of oven and preheat to 400°F (204°C).

Brush biscuit tops with buttermilk. Bake until golden brown, 20 to 22 minutes. Cool a few minutes before serving. (Rolls are best served on the day they are baked. The unbaked rolls can be frozen fully on the tray then transferred to a freezer bag and stored in freezer for up to 1 month. 

Bake from frozen and add a few minutes to the baking time.)

Ginger Snap Biscotti

Ginger Snap Biscotti

Ingredients:

2 tablespoons unsalted butter, softened

1/3 cup dark brown sugar

1 large egg, room temperature

1/2 teaspoon vanille extract

1 cup all purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/4 teaspoon Demerara sugar

Directions:

Preheat oven to 350*F.  Line baking sheet fitted with parchment paper.  

In a bowl of a mixer fitted with the paddle mixer, beat butter and brown sugar until creamy or use a hand held mixer and beat until light and creamy.  Beat in egg and vanilla.

In a separate bowl, mix together flour and baking powder, salt, ground ginger, ground cinnamon, allspice, cloves, and nutmeg .  Blend in the spices  Sift flour mixture into butter mixture and mix only until well incorporated.  

Transfer dough to baking sheet and form into an 8” X 2 1/2” log and flatten to a 3/4” thick log.  Sprinkle top with Demerara sugar.

Bake for 30 minutes until edges and bottom is browned.  Remove from oven and allow to cool 5 minutes.  Cut diagonally into 12 even pieces.  Place slices cut side up and bake for an additional12 minutes more.  Cool 5 minutes before serving.  Serves 4 to 6.

Kolaczki (Polish Filled Cookies)

 

Kolaczki  (Polish Filled Cookies)

Ingredients:
For the Pastry:
8 ounces cream cheese
1 1/2 cups butter
3 cups flour
1/2 teaspoon salt
For The Filling
3/4 cup dried apricots (or other dried fruit)
1 1/2 cups water
2 tablespoons sugar
1 teaspoon lemon juice

Directions:
Cream the cream cheese and butter until light and fluffy
Stir in flour and salt.

Wrap in plastic wrap and chill for an hour.

Preheat oven to 350

Roll out the dough by first dusting the surface (mat or countertop) with granular sugar

Roll to 1/4 inch and cut into 2-inch squares. I used a fluted pastry cutter to get the zig-zap along the edge of the cookies.

Place a teaspoon of filling in the center of each square
Fold over opposite corners and seal well

Bake for 15 minutes or until corners just begin to brown
Cool on a rack and dust with powdered sugar.

For the Filling:
Add apricots and water to a saucepan
Add 2 tablespoons sugar and lemon juice
Simmer until apricots are tender, about 15 minutes
Mash or puree with immersion blender

White Chocolate Cranberry Tart With Toasted Pistachios *****

White Chocolate Cranberry Tart With Toasted Pistachios

This is a repeated post but frequently sought.  Warning ..... your guests will be asking for the recipe.  It is definitely a winner.

I first served this recipe two years ago at our Thanksgiving dinner. It has been back by popular demand each year since and will be again served this year.  My only suggestion is to use a 10" tart pan with the removable bottom.

The number of hits for this recipe today 11/8/21 is:  2,929

Tart Pastry:
Ingredients:
1 1/3 cups all purpose flour
1/4 cup granulated sugar

1/2 cup unsalted butter

1 egg yolk

2 Tablespoons whipping cream

Finely grated rind of one orange *optional

***

Directions:

Sift flour and sugar together into the bowl of mixer or food processor. Cut butter into flour mixture until mixture resembles coarse corn meal. Whisk together egg yolk, cream and orange rind (if using) and combine with the flour mixture, mixing until the dough comes together. I highly suggest the orange zest.  It is such a nice addition.  Flatten dough into a disc, wrap and chill for 30 minutes. Roll out on a floured board and place in a 10" tart pan with removable bottom. Cover with parchment paper or foil and weight down with dried beans or pastry weights. (This prevents shrinkage).

***

Preheat oven to 350 degrees. Bake for 15 minutes, remove the pie weights and bake 10 minutes more or until golden. The shell is fully baked and ready to be used for the tart.

***

White Chocolate Cranberry Tart WithToasted Pistachios 

Ingredients:

4 ounces shelled unsalted pistachios

1 cup fresh or frozen cranberries

3/4 cup whipping cream

12 oz white chocolate, finely chopped or the discs

1/4 cup butter

***

Directions:

Preheat oven to 350. Place nuts on a baking sheet and toast pistachios for 10 minutes in oven or until golden.

***

Bring a medium sized pot of water to a boil. In a bowl, put ice water to cool cranberries after blanching. Line a baking sheet with several layers of paper towel to dry cranberries after blanching.

***

Add the cranberries to boiling water and stir until they soften slightly but do not burst. Fresh cranberries take slightly longer than frozen. Immediately drain cranberries and plunge into ice water to cool. Drain and spread cranberries on lined baking sheet. Roll around to dry and remove any bad cranberries.

***

Bring cream to a boil in a small heavy saucepan. Stir in white chocolate and remove from heat. Allow to sit for one minute, then stir together. Add butter and and stir together until fully incorporated. Stir mixture occasionally until completely combined. Do not over stir or there will be too much air incorporated and the final product will have allot of big bubbles.

***

Randomly scatter dry pistachios and cranberries into baked tart shell. With a rubber scraper or spoon, pour white chocolate cream over filled tart to completely cover the fruit and nuts. You may have a little extra filling. Chill for 4 hours or overnight (but remove from the refrigerator approximately one hour beforeserving to soften slightly and enhance the flavors. Cut with a hot dry knife. Serves 10 and 15 would be better! It is rich but oh so good.

Almond Galette

           

        Almond Galette

 In France, Almond Galette (known as Galette des Rois) is typically served on January 6: Epiphany, the Feast of the Three Kings. An ultra-buttery, remarkably flaky pastry crust stuffed with almond filling, this is quite possibly the easiest "fancy" dessert you'll ever make.
Ingredients:

Crust

1 1/2 cups (177g) All-purpose flour.
1/4 teaspoon salt
1/2 teaspoon baking powder
1 cup (16 tablespoons, 227g) cold butter
1/2 cup (113g) sour cream

Filling

2/3 cup (170g) almond paste*
6 tablespoons (85g) unsalted butter
1/2 cup (99g) sugar
1/2 teaspoon salt
2 large egg yolks
1 teaspoon vanilla extract
1/3 cup (43g) All-Purpose Flour
1/2 cup (50g) almond flour or very finely ground whole almonds

*If you've purchased a 7-ounce tube or block of almond paste, feel free to use the entire amount.

Glaze

1 large egg yolk
1 teaspoon cold water

Directions:
To make the crust:
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Whisk together the flour, salt, and baking powder. Cut the cold butter into pats, and work it into the flour mixture until it's unevenly crumbly, with larger bits of butter remaining intact.
Stir in the sour cream. The dough will be craggy but cohesive. Turn the dough out onto a well-floured surface and bring it together, if necessary, with a few quick kneads. 

Pat the dough into a rough square. Roll it into a rough 8" x 10" rectangle. Make sure the underside is sufficiently dusted with flour that you can move it around easily.

Starting with one of the shorter (8") ends, fold the dough in thirds like a business letter. Flip it over (so the open flap is on the bottom), and turn it 90°. Roll the dough into an 8" x 10" rectangle again. Fold it in thirds again.

Perfect your technique
Wrap the dough in plastic and place in refrigerator to chill for at least 30 minutes (or over night).

When you are ready to proceed, start preheating the oven to 400*F.
Lightly grease a baking sheet, or line it with parchment.

Divide the pastry in half. Roll one-half into a 10" square.

Using a 10"-round template (e.g., a dinner plate), cut a 10" circle. Set the circle onto the prepared baking sheet. 

To make the filling: Beat the almond paste, butter, sugar, and salt until thoroughly combined. 

Add the egg yolks and vanilla, and beat until well incorporated.  Mix in the flours. 

Roll the other piece of pastry into an 11" square. Cut an 11" circle. 

To assemble the galette: Spread the filling over the smaller circle, leaving a 1" rim around the edge of the pastry. 

To make the glaze: Mix the egg yolk and water together. Brush some glaze over the uncovered edge of the pastry. 

Center the larger round of dough over the filled bottom crust, and smooth it over the filling. Using a fork, press and crimp the edge of the galette to seal. 

Decorate the galette by using the back of a knife to trace a pattern on the surface; you'll just barely cut into the surface without cutting all the way through. Poke a vent hole in the center, and four additional small slits at other random spots, hiding the slits in the pattern you've drawn. 

Brush an even coat of the glaze over the surface of the galette then bake it for 30 to 35 minutes, or until it's golden. Don't be afraid to let it become deeply browned; this slight caramelization gives the butter in the crust wonderful flavor. Remove the galette from the oven, and cool it slightly right on the baking sheet.

 

Serve galette warm or at room temperature. Store any leftovers at room temperature for several days; freeze for longer storage.

Tips from our Bakers

Baking gluten-free? For great results, substitute Gluten-Free Measure for Flour for the all-purpose flour in both crust and filling; use 2 tablespoons water in the dough for the crust, adding it at the same time as the sour cream. You may find the crust cracks a bit as you fold it, but it will roll out just fine.

Vegan Flakey Pie Crust

Ingredients:

1 3/4 cups unbleached, all-purpose flour
1 teaspoon kosher salt, or 1/2 teaspoon table salt
1/2 cup plus 1 teaspoon vegetable, canola, or other neutral oil
4 tablespoons ice water
1/4 cup milk (of any sort, to top the unbaked pie to encourage browning)
FOR 10” DOUBLE CRUST PIE:

2 2/3 cup unbleached, all-purpose flour
1 1/2 teaspoons kosher salt, or 3/4 teaspoon table salt
3/4 cup plus 1-2 teaspoons vegetable, canola or other neutral oil
5 - 6 tablespoons ice water
1/4 cup milk (of any sort)

Directions
In a medium bowl, whisk together the flour and salt. Add the oil, all but the extra teaspoon, and lightly stir with a metal spoon until most of the flour is incorporated and pea-sized meal forms. There will be some larger clumps of dough too.

Add the water 1 tablespoon at a time, incorporating after each addition. The dough should be soft and pliable, not cracking and dry. Add another teaspoon of oil to get there if needed, but do not add extra water. Divide the dough in half.

Tear off two 15” sheets of waxed paper. Wipe the work surface with a sponge dampened with cold water to keep the paper from slipping. Place one sheet of waxed paper on the damp surface lengthwise in front of you, and place half of the dough in the center of the paper. Shape the dough into a flat disk and cover with the other sheet of paper lengthwise.

Roll the dough, starting from the center of the disk and working your way out in every direction (think of working around the clock). The dough and paper do not turn; they stay fixed. As the rolling pin moves to the outer edges of the dough, be careful not to press to hard or else the dough will get too thin at the edges. Press more in the center, less at the edges, as you roll.

Roll the dough 2 inches larger than the pie pan, making room for the dough to slide down into the pan and still cover the rim. The crosswise edges of the waxed paper can serve as a guide at 12 inches. Roll to that edge for a 10” crust, and just inside at 11 inches for a 9” crust. If the dough is rolled beyond the waxed paper, just scrape under it with a thin, sharp knife or spatula to loosen it before picking the crust up off the counter.

Peel off the top piece of waxed paper and discard. Place the pie plate right next to the crust. Pick up the crust with its paper and invert it over the pie plate. Move the crust to arrange it evenly over the rim of the plate. Remove the waxed paper and discard. Gently lift the edges of the crust and ease the crust into the pan. Trim the crust all the way around the rim right up against the rim. If an area is short of the rim, patch it with trimmings.

Fill the pie with filling (usually 5-6 cups of sugared fruit with some starch like flour or cornstarch or tapioca to hold it together), then roll the second half of the dough for the top crust just as you did the bottom crust, but roll this circle slightly smaller than the bottom crust (about an inch smaller). After the top crust has been arranged over the pie, trim the crust so that there is ½-1 inch overhang of the top crust beyond the rim. Tuck that overhang under the bottom crust all around the rim. This seals the pie and prevents drips.

Crimp the edges of the pie in a rope design: place your thumb on the pastry rim at an angle and firmly pinch the dough between thumb and bent index finger. Push down into the rim as you pinch. Make the next pinch with thumb resting against the last pinched edge.

Cut vents decoratively in the top. Rub or brush the entire top of the pie with milk. Cover the edges of the pie with a pie guard or pieces of foil, crunching it well so it stays in place. The foil is not a perfect science; just get it to cover as much of the edge as possible.

Bake as directed depending on your pie filling. A general rule is 425 degrees for 50 minutes or so, until a fruit filling is bubbling vigorously and the crust is golden brown. Remove from the oven and cool; the filling will firm up some as the pie cools, so it's always best to bake your pies early in the day on the day they will be served.. Serve lukewarm or at room temperature. The pie will keep on the kitchen counter for a couple of days, loosely covered with waxed paper or foil.

Rhubarb Raspberry Crostata

Rhacrostata, which is basically a rustic pie baked on a sheet pan. It can be filled with almost any fruit but this raspberry rhubarb crostata made my guests go berserk. This recipe makes enough pastry dough for two crostatas, so you can double the filling or save half of the dough for another time."  Reprinted from Cooking for Jeffrey. Copyright © 2016 by Ina Garten. Photographs by Quentin Bacon. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.  

Ingredients 
Pastry (makes enough for 2 crostatas): 
2 cups all-purpose flour  
1/4 cup granulated sugar  
1/2 teaspoon kosher salt  
1/2 pound (2 sticks) very cold unsalted butter, 1/2-inch-diced  
1/4 cup ice water   
Filling: 
1/4 cup cornstarch  
1 1/4 pounds rhubarb, cut crosswise into 1/2-inch-thick slices (about 4 cups) 
6 ounces raspberries  
2/3 cup granulated sugar  
1/4 cup freshly squeezed orange juice 
1 teaspoon grated orange zest   
1 extra-large egg beaten with 1 tablespoon water, for egg wash  
Turbinado or demerara sugar, such as Sugar in the Raw  

Directions:
Method Make the pastry: Place the flour, granulated sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss carefully with your fingers to coat each cube of butter with the flour. 

Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button just until the dough comes together. 

Turn the dough out onto a well-floured board, cut in half, and form into 2 disks. Wrap and refrigerate for at least an hour. (Wrap the second dough well and freeze, if not using.)  

Make the Filling 
Place 3 tablespoons of water in small bowl, whisk in the cornstarch, and set aside. 

In a large heavy-bottomed saucepan, combine the rhubarb, raspberries, granulated sugar, orange juice, and orange zest. Cook over medium heat for 5 to 6 minutes, until some of the juices are released. Stir in the cornstarch, bring to a boil, lower the heat, and simmer for 2 minutes. Refrigerate for 30 minutes, until cool.   

Preheat the oven to 425°F. 

Line a sheet pan with parchment paper.   Roll the pastry into an 11- to 12-inch circle on a lightly floured surface and transfer to the prepared pan. Pile the raspberry rhubarb mixture onto the pastry, leaving a 1 1/2-inch border all around. Fold the border up over the filling, pleating if necessary and pressing lightly. Brush the pastry with egg wash, sprinkle just the pastry with turbinado sugar, and bake for 30 to 35 minutes, until the pastry is browned and the filling is thickened. 

Cool for 30 minutes and serve warm or at room temperature.  
Note: if the dough is refrigerated for more than an hour, let it rest at room temperature for 15 minutes before rolling it out.  Serves 4 to 6

Strawberry Rhubarb Pie With Hint Of Rose Water

Strawberry Rhubarb Pie, 

with a hint of Rose Water

The amount of fruit for the filling need not be exact. But it’s always better, I find, to err on the side of a bit more fruit than a bit less, for a full pie plate. I tend to use nearly the same amount of fruit for both a 9” or a 10” pie (it’s a very full 9-inch, and a nicely full 10-inch). The tapioca is an ideal filling thickener, but be sure to use the “quick cooking” variety rather than “small pearl” which won’t cook as readily. Use a rimmed pie plate for ease of sealing and crimping. This pie is easily made vegan by leaving out the dotted butter and the milk glaze. Makes one 9- or 10-inch pie.  recipe of Maureen Abood

Ingredients:
For My Mom’s Best Crust:
For a 9” double crust pie:

1 ¾ cups unbleached, all-purpose flour
1 teaspoon salt
½ cup plus 1 teaspoon vegetable, canola, or other neutral oil
4 tablespoons ice water
¼ cup milk (of any sort)

For a 10” double crust pie:
2 2/3 cups unbleached, all-purpose flour
1 ½ teaspoons salt
¾ cup plus 1-2 teaspoons vegetable, canola or other neutral oil
5 tablespoons ice water
¼ cup milk (of any sort)

For the filling:
2 ½ cups strawberries, hulled and coarsely chopped
2 ½ cups rhubarb, cut in ½-inch pieces
1 3/4 cups sugar
1/3 cup quick-cooking tapioca (dry/uncooked)
½-1 teaspoon rose water (optional)
2 tablespoons cold unsalted butter, cut into small pieces
¼ cup milk, also noted in the pie crust recipe and just a reminder here, to glaze the pie

Directions:

Place the rack in the middle of the oven with another rack below. Place a large sheet of foil on the lower rack to catch drips. Preheat the oven to 425 degrees.

In a large bowl, combine the strawberries, rhubarb, sugar, tapioca, and rose water if using. The amount of rose water you add here depends on how strong yours is in flavor; a light touch is best, so start with 1/2 teaspoon and if a light fragrance of rose is present with the fruit, that’s enough.

Prepare the pie crust as described in detail in the crust recipe. To summarize, in a medium bowl, whisk the flour and salt, stir in the oil, then add the water. Add an additional teaspoon of oil if the dough seems at all dry. On a damp work surface, roll out half of the dough between two sheets of waxed paper to a circle 2 inches larger than the pie plate, remove top sheet of paper and invert over the pie plate. Ease the dough down into the plate. After trimming the bottom layer and before rolling out the top layer, pour the sugared fruit into the bottom crust in the plate. Dot the top of the pie with butter.

Roll out the top layer between two fresh sheets of waxed paper on a damp work surface, to a circle 1 inch larger than the pie plate. Remove the top sheet of paper and invert over the pie. Leaving a 1/2-1 inch overhang, trim, tuck the overhang under the bottom layer, and crimp. Cut vents decoratively in the top. Rub or brush the entire top of the pie with milk. Cover the edges of the pie with a pie guard or pieces of foil, crunching it well so it stays in place. The foil is not a perfect science; just get it to cover as much of the edge as possible.

Bake for 40-50 minutes, removing the foil for the last 15 minutes of baking so the edges brown up. When the fruit can be seen bubbling up vigorously in the vents and the crust is golden brown, the pie is ready. Remove from the oven and cool; the filling will firm up some as the pie cools. Serve lukewarm or at room temperature. The pie will keep on the kitchen counter for a couple of days, loosely covered with waxed paper or foil.

German Chocolate Pecan Pie

TOTAL TIME: Prep: 50 min. + chilling 

Bake: 35 min. + chilling
MAKES: 8 servings

Ingredients
1-1/4 cups all-purpose flour
1/4 teaspoon salt
6 tablespoons cold lard
3 to 4 tablespoons ice water
FILLING:
4 ounces German sweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 can (14 ounces) sweetened condensed milk
4 egg yolks
1 teaspoon vanilla extract
1 cup chopped pecans
TOPPING:
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1/4 cup butter, cubed
2 egg yolks
1 cup flaked coconut
1 teaspoon vanilla extract
1/4 cup chopped pecans

Directions
In a small bowl, mix flour and salt; cut in lard until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 30 minutes or overnight.

Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. 

Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.
Bake 11-13 minutes or until bottom is lightly browned. Remove foil and weights; bake 6-8 minutes longer or until light brown. Cool on a wire rack. Reduce oven setting to 350°.

In a microwave, melt chocolates in a large bowl; stir until smooth. Cool slightly. Whisk in milk, egg yolks and vanilla; stir in pecans. Pour into crust. Bake 16-19 minutes or until set. 

Cool 1 hour on a wire rack.

Meanwhile, in a small heavy saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat.

In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook 2-3 minutes or until mixture thickens and a thermometer reads 160°, stirring constantly. Remove from heat. Stir in coconut and vanilla; cool 10 minutes.
Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold. 

Yield: 8 servings.

Platz

Platz

Platz is a Mennonite dessert.  I would compare it to Fruit Cobbler
Ingredients:
Cook filling:  
2 cups fruit with 
1 cup sugar
3/4 cup water and 
3 Tablespoons cornstarch.  Cool.
Dough,  
1 teaspoon yeast and 
2/3 cup water with sugar to proof.  
Cut in:
1 cup shortening, 
3 cups flour,   
Add:
2 eggs 
1 teaspoon salt. 

Directions:
Divide the dough into two pieces.  Roll out and fit in 11 x 16 pan.  Place filling on crust.  Place other half  of dough rolled out over filling, seal.  Let rise for 20 minutes.  Bake at 375^ for 45 minutes.  Drizzle glaze with lemon juice added.

Pie Crust Mixture

1 lb shortening
5 cups flour
2 teaspoons salt
1 teaspoon baking powder*

When ready to make crust, add the water or ginger-ale.

Baking Powder optional.

Enough for 4 single crusts.

Best Coconut Pie

Best Coconut Pie

Ingredients:
Crust
1 1/3 cups all-purpose flour
2 teaspoons granulated sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3 to 4 tablespoons cold water

*

Filling
2 1/4 cups fresh or well-stirred canned unsweetened coconut milk
2/3 cup granulated sugar
4 large egg yolks
3 tablespoons all-purpose flour
2 tablespoons cornstarch
Pinch of salt
2 tablespoons unsalted butter, at room temperature
3/4 cup plus 2 tablespoons shredded unsweetened dried coconut, toasted
3/4 teaspoon pure vanilla extract
1 cup heavy (whipping) cream
2 tablespoons confectioners' sugar

Directions:
1. To make the crust: Whisk together the flour, sugar, and salt in a medium bowl. Cut in the butter with a pastry blender or two knives used scissors-fashion until the butter is the size of small peas. Sprinkle 1 tablespoon of the water over the mixture, stirring with a fork to moisten it evenly. Continue adding water until the dough just begins to come together when a small bit is pressed between your fingers; do not overwork the dough. Press the dough together into a ball and knead lightly. Shape the dough into a disk, wrap in wax paper, and refrigerate for at least 30 minutes, or for up to 2 days.

2. Position a rack in the middle of the oven and preheat the oven to 425°F.

3. Roll out the dough on a lightly floured surface to a 12- to 13-inch round. Transfer the dough to a 9-inch glass pie plate and gently press the pastry against the bottom and up the sides of the plate. Turn the overhang under and crimp the edges. Prick the bottom and sides of the shell with a fork.

4. Line the pie shell with a piece of heavy-duty aluminum foil, pressing it snugly into the bottom and against the sides, and fill with uncooked rice or beans. Bake the crust for 12 minutes. Remove the foil and rice and bake for 8 to 10 minutes longer, or until the crust is golden brown. Let cool to room temperature on a wire rack.

5. To make the filling: Bring the coconut milk just to a boil in a large heavy saucepan over medium heat. Remove the pan from the heat and cover to keep warm.

6. Beat the sugar and egg yolks with an electric mixer on medium-high speed in a large deep bowl until very thick and pale and the volume has increased at least three times. Reduce the speed to medium and beat in the flour, cornstarch, and salt, scraping down the sides of the bowl as necessary. While beating, gradually pour in the warm coconut milk. Return the mixture to the saucepan and cook over medium-high heat, whisking constantly, until it comes to a boil and thickens, then boil for 1 minute, whisking constantly. Remove the pan from the heat, add the butter, and whisk until melted. Add 3/4 cup of the coconut and 1/2 teaspoon of the vanilla.

7. Transfer the pastry cream to a bowl and let cool to room temperature, whisking occasionally. Cover the surface with plastic wrap to prevent a skin from forming and refrigerate for about 2 hours, until thoroughly chilled and set, or for up to 1 day.

8. Beat the heavy cream with the confectioners' sugar with an electric mixer on medium-high speed in a large deep bowl until it holds stiff peaks when the beaters are lifted. Beat in the remaining vanilla. With a rubber spatula, fold about one-quarter of the whipped cream into the pastry cream.

9. Transfer the pastry cream to the crust and smooth the top with a small offset spatula. Spread the remaining whipped cream over the top with the clean offset spatula. Refrigerate for at least 30 minutes, or for up to 4 hours, before serving.

10. Sprinkle the top of the pie with the remaining toasted coconut. Serve cut into wedges.

Flaky Tender Pie Crusts: Two Quick Tips

Flaky, Tender Pie Crusts:  Two Quick Tips

Who makes perfectly tender, flaky pie crust, time after time after time?

OK, don’t all raise your hands at once!

Making wonderful pie crust is one of those skills learned, honed, practiced, lost, and rediscovered over a lifetime. If you’re one of the lucky bakers who has the process down pat, congratulations – and bear with the rest of us, who are still on the path to enlightenment.

After over three decades of pie baking, I still occasionally produce a flop: a crust that’s hard as concrete, solid as sheet rock, and not at all worthy of its filling. But there are two things that, when I remember to do them, produce a reliably excellent crust.

OK, are you ready? Here goes.
1) I use this recipe: 

Classic Double Pie Crust.
2 ½ cups King Arthur Unbleached All-Purpose Flour or Perfect Pastry Blend**

• 1 1/4 teaspoons salt*
• ¼ cup vegetable shortening
• 10 tablespoons very cold unsalted butter
• 6 to 10 tablespoons ice water**
• *Reduce the salt to 1 teaspoon if you use salted butter.
• **Use the lesser amount of water if you use Perfect Pastry Blend.

topping (optional)

• 1 teaspoon milk
• 1 tablespoon coarse sparkling sugar

And what’s so special about this particular recipe?
•Its combination of two fats – butter and shortening. Shortening gives the crust structure, keeping those pretty crimps in shape and preventing the crust from sagging. And butter adds its signature flavor. Both fats contribute to flakiness.


•Its amount of flour – enough to roll out two generous crusts, crusts that’ll fill your 9” pan without having to be stretched, which is the root of all kinds of evil – did you know stretching is the chief reason crust shrinks as it bakes?


•Its amount of water. Read: not much. Water is the enemy of flakiness; the less water in your crust, the better.

2) Water is added sparingly, using a spray bottle.
Well, don’t you just kinda stir it in?
Yes, but simply adding water to your bowl of flour and fat encourages you to add too much. The dough won’t come together, so what do you do? Add another couple of tablespoons of water.


In my ongoing experience, if you add enough water for the dough to be lovely and silky and pliable – you’ve added too much.


So what’s the solution?

A spray bottle.
Once your flour and fats are combined, and you’ve added enough water that large clumps have started to form – but the dough isn’t holding together yet – dump everything out onto a sheet of parchment or waxed paper.

Spray the crumbly dough with a light mist of water,
paying special attention to any dry/floury spots.

Using the paper, fold the dough over on itself a couple of times to make a rough rectangle. Fold the ends into the center, too, to make a fatter rectangle.

Divide the dough in half.

Shape each rough square into a disk. The dough will still feel dry; little pieces will keep flaking off. Just gather them up and gently squeeze them back into the mass.

Wrap your dough disks in the paper or in plastic wrap, and refrigerate for at least 30 minutes.

During this step, the gluten in the flour will relax; the water will redistribute itself; and the fats will harden.

The result?
The relaxed gluten will allow you to roll the crust without it shrinking back and fighting you. The dough that seemed so dry just 30 minutes before will feel much smoother. And the hardened fats will work with the flour to form a flaky crust.

Now, is this not a thing of beauty and a joy forever?

Not only is the crust a pleasure to roll (no tearing or falling apart); and large enough to cover the pan, even with a nice, tall crimp…

…it makes a dynamite pie.

Now, this picture will never appear on the cover of Saveur…

…but look at that texture!

Now THAT’S a tender, flaky pie crust.