2020-04-01_Bake_from_Scratch

may | june 2020 66

STRAWBERRIES & CREAM PIE
Makes 1 (9-inch) pie

Double-crusted and jam-packed with
strawberries, this pie is delicious with a
generous scoop of freshly whipped cream.

Pie Dough (recipe follows), divided
6 cups (882 grams) ½-inch-diced fresh
strawberries
½ cup (100 grams) granulated sugar
½ cup (60 grams) tapioca fl our
2 teaspoons (2 grams) lemon zest
1 tablespoon (15 grams) lemon juice
2 teaspoons (12 grams) vanilla bean paste
1 large egg (50 grams)
1 tablespoon (15 grams) water
Sparkling sugar, for sprinkling
Vanilla Whipped Cream (recipe follows)
Garnish: halved fresh strawberries

1. Preheat oven to 425°F (220°C). Spray a
   9-inch pie plate with baking spray with fl our.


2. On a lightly fl oured surface, roll half of
   Pie Dough into a 12-inch circle. Transfer to
   prepared plate, pressing into bottom and
   up sides. Trim edges to ¼ inch past rim of
   plate, if necessary.


3. In a large bowl, toss together strawberries,
   granulated sugar, fl our, lemon zest and
   juice, and vanilla bean paste. Let stand for
   10 minutes, stirring occasionally. Pour into
   prepared crust.


4. On a lightly fl oured surface, roll
   remaining Pie Dough into a 12-inch circle.
   Cut into 1-inch-wide strips. Place 6 dough
   strips horizontally on pie, spacing evenly
   apart. Fold back alternating strips, and place
   1 dough strip vertically across horizontal
   strips; unfold folded strips. Fold back
   alternating horizontal strips, and place
   another vertical strip across fi rst strips,
   spacing evenly. Unfold horizontal folded
   strips and then fold back alternating
   horizontal strips. Place another vertical
   strip across fi rst strips, spacing evenly.
   Unfold horizontal folded strips. Repeat with
   remaining vertical strips. Press strips into
   bottom crust, and trim strips even with
   bottom crust. Fold edges under, and crimp,
   if desired. Freeze for 10 minutes.


5. In a small bowl, whisk together egg and
   1 tablespoon (15 grams) water until
   smooth. Brush onto prepared crust.
   Sprinkle with sparkling sugar. Place pie on
   a parchment-lined baking sheet.


6. Bake for 15 minutes. Reduce oven
   temperature to 350°F (180°C), and bake
   until fi lling is bubbly in center, 1 hour and

30 minutes to 1 hour and 35 minutes,

covering with foil after 30 minutes of

baking to prevent excess browning. Let

cool completely before serving. Serve with

Vanilla Whipped Cream. Garnish with

halved strawberries, if desired.

PIE DOUGH

Makes enough for 1 (9-inch) double crust

3 cups (375 grams) all-purpose fl our

2 tablespoons (24 grams) granulated

sugar

1½ teaspoons (4.5 grams) kosher salt

1 cup (227 grams) cold unsalted butter,

cubed

8 to 9 tablespoons (120 to 135 grams) ice

water

1. In the work bowl of a food processor,
   pulse together fl our, sugar, and salt until
   combined. Add cold butter, and pulse
   until mixture is crumbly. With processor
   running, add 8 tablespoons (120 grams)
   ice water in a slow, steady stream just
   until dough comes together. (Mixture
   may appear crumbly. It should be moist
   and hold together when pinched. Add
   remaining 1 tablespoon [15 grams] ice
   water, if needed.) Turn out dough; divide
   in half (about 386 grams each), and shape
   into disks. Wrap tightly in plastic wrap, and
   refrigerate for at least 30 minutes. Dough
   can be refrigerated for up to 3 days or
   frozen for up to 2 months.

VANILLA WHIPPED CREAM

Makes about 1 cup

½ cup (120 grams) cold heavy whipping

cream

1 tablespoon (12 grams) granulated sugar

½ teaspoon (3 grams) vanilla bean paste

1. In a medium bowl, whisk together all
   ingredients until soft to medium peaks
   form. Refrigerate until ready to use.

BLUEBERRY BISCUITS

Makes about 12 biscuits

Flaky buttermilk biscuits get a bright

blueberry update.

¾ cup (111 grams) fresh blueberries,

patted dry

3 cups (375 grams) all-purpose fl our

3 tablespoons (36 grams) granulated sugar

3¾ teaspoons (19 grams) baking powder

1 tablespoon (3 grams) lemon zest

2 teaspoons (6 grams) kosher salt

¾ cup (170 grams) cold unsalted butter,

cubed

1 cup (240 grams) cold whole buttermilk

1 large egg (50 grams)

1 tablespoon (15 grams) water

Lemon Whipped Cream (recipe follows)

Garnish: fresh blueberries

1. On a baking sheet, arrange blueberries in
   a single layer, or place in a resealable plastic
   freezer bag. Freeze until fi rm, about 1 hour.


2. Preheat oven to 400°F (200°C). Line a
   baking sheet with parchment paper.


3. In a large bowl, stir together fl our, sugar,
   baking powder, lemon zest, and salt. Using
   a pastry blender or 2 forks, cut in cold
   butter until mixture is crumbly. Stir in cold
   buttermilk until a shaggy dough forms.


4. Turn out dough onto a lightly fl oured
   surface. Pat into a ¾-inch-thick rectangle,
   and cut into thirds. Sprinkle with one-third
   of frozen blueberries, pressing blueberries
   into dough. Stack thirds on top of each
   other, placing top third blueberry side
   down. Pat into a ¾-inch-thick rectangle.
   Repeat procedure twice using remaining
   frozen blueberries, fl ouring work surface
   as needed. Pat or roll dough to ¾-inch
   thickness. Using a 2½-inch round cutter
   dipped in fl our, cut dough without twisting
   cutter, rerolling scraps once, and place at
   least 1 inch apart on prepared pan.


5. In a small bowl, whisk together egg and
   1 tablespoon (15 grams) water. Brush tops
   of biscuits with egg wash.


6. Bake until golden brown, 15 to 20 minutes.
   Let cool completely on pan. Serve with
   Lemon Whipped Cream. Garnish with
   blueberries.

LEMON WHIPPED CREAM

Makes about 2 cups

1 cup (240 grams) cold heavy whipping

cream

2 tablespoons (24 grams) granulated

sugar

2 teaspoons (2 grams) lemon zest

2 teaspoons (10 grams) lemon juice

1. In a large bowl, whisk together all
   ingredients until soft to medium peaks
   form. Refrigerate until ready to use.