RECIPES
AS SHOWN ON PAGES 92 TO 98
102 H&H SEPTEMBER 2016Perfect Pastry
MAKES ENOUGH FOR 1 9" DOUBLE-CRUSTED PIEPREP TIME: 10 minutes
TOTAL TIME: 10 minutes plus 1 hour
resting time3 cups cake and pastry flour
1 tsp salt
¾ cup cold unsalted butter cubed
½ cup cold vegetable shortening cubed
â
cup ice water
All-purpose flour for rollingMAKE AND CHILL DOUGH- Stir flour with salt in large bowl. Add
butter and shortening and cut into flour
using pastry blender until fat is pea-sized.
Drizzle in ice water while stirring with fork.
Continue stirring until water is absorbed
and mixture is crumbly.
2. Turn dough out onto a countertop.
Gently knead about 5 times or until dough
comes together into a smooth ball. Flatten
into disc shape and wrap in plastic wrap.
Refrigerate 1 hour.
3. Sprinkle surface with all-purpose flour.
Roll out pastry adding more flour as
needed to prevent sticking. Use dough as
indicated by recipe.
Alternative food processor method:- Add flour and salt to bowl of food
processor. Add butter and shortening and
pulse until fat is pea-sized. Drizzle in ice
water then continue pulsing until water is
absorbed but mixture is still crumbly. Turn
out dough onto a lightly floured surface
and continue with recipe as above.
Blueberry Balsamic and Star
Anise Pie
SERVES 8PREP TIME: 25 minutes
TOTAL TIME: 3 hours including resting and
chilling time1 batch chilled Perfect Pastry (above)
All-purpose flour for rolling
1 cup packed light brown sugar
5 tbsp quick-cooking tapioca
2 tsp orange zest
½ tsp ground star anise
7 cups frozen blueberries preferably wild
3 tbsp balsamic vinegar
1 tbsp unsalted butter cut into
small pieces
1 whole egg whisked with 1 tbsp water
for egg washMAKE AND CHILL DOUGH- Make Perfect Pastry (recipe above).
PREPARE BOTTOM CRUST- Slice off â of pastry and reserve.
- Roll out larger piece on floured surface
into 13"-diam. round. Roll onto rolling pin
and lift into 9" pie plate. Trim excess dough
leaving ½" overhang. Crimp overhang into
desired pattern. Refrigerate at least
30 minutes or until ready to bake pie.MAKE FILLING- Arrange rack into lower third of oven.
Preheat to 425°F. - Combine sugar with tapioca orange zest
and star anise in large bowl stirring with
fork or spoon. Stir in blueberries and
vinegar and toss together. Set aside.
MAKE TOP CRUST- On floured surface with floured rolling
pin roll out remaining dough into 11"-diam.
round. - Using pizza cutter or sharp knife slice
into elongated irregular triangles.
ASSEMBLE PIE- Stir blueberry mixture and scrape into
prepared crust. Dot with butter. Brush
edges of pie with egg wash. Layer pastry
triangles over filling leaving some filling
exposed. Ensure some triangles reach edge
of pie and press into crimped edge to hold
in place. Brush pastry with egg wash.
BAKE PIE- Bake 30 minutes.
- Reduce heat to 375°F and continue to
bake until crust is dark golden colour and
filling is bubbling 40 to 45 minutes more.
Remove from oven and let rest at least
1 hour before slicing.
To m a t o G o a t C h e e s e Ta r t
For this recipe use a 10"- or 11"-wide
square or circular fluted tart pan with a
removable bottom. SERVES 6PREP TIME: 20 minutes
TOTAL TIME: 2½ hours including resting
and chilling time½ batch chilled Perfect Pastry (above)KRISTEN'S BEST TIPS
- Use all-purpose flour for rolling out
dough. It has a higher protein level
than pastry flour so it wonât be
absorbed by the dough when rolling. - Continuously rotate the dough as
you roll it out. This will help create an
even circle and prevent the dough
from sticking to the counter. - Dough overchilled? Place dough still
wrapped in plastic wrap on the
countertop. Using a rolling pin firmly
bang down on the dough to make it
more malleable. - Flour liberally: Recipes refer to using
a lightly floured surface â but
properly mixed dough will absorb
very little flour during rolling so use
an adequate amount when rolling
out your dough to prevent sticking.
Flour the rolling pin too. - To make a sweet crust without
fundamentally changing the structure
of the dough add 2 tbsp sugar.