2019-07-01_Bake_from_Scratch

BERRY PALMIERS
Makes 24 palmiers

Made of buttery rough puff pastry shaped into an
iconic double swirl, palmiers take the crown as the
most delicate of French cookies. We fi lled ours
with a homemade blackberry and blueberry jam
for a summertime twist on the classic.

½ recipe Rough Puff Pastry Dough
(recipe follows)
3 tablespoons (36 grams) turbinado sugar
½ cup (148 grams) Berry Jam (recipe on
page 51)
1 tablespoon (8 grams) cornstarch

1. On a lightly fl oured surface, roll Rough Puff
   Pastry Dough into a 12-inch square. Sprinkle
   with turbinado sugar. Using a rolling pin, gently
   roll over sugar to press sugar into dough.
   Carefully turn dough over so sugar side faces
   down.


2. In a small bowl, stir together Berry Jam and
   cornstarch. Spread jam mixture onto dough.
   Roll up dough from two opposite sides, jelly roll
   style, meeting in the middle. Place log on its
   side on a sheet pan (coiled portions stacked to
   look similar to a capital “B”). Freeze until fi rm
   enough to slice, about 15 minutes.


3. Preheat oven to 400°F (200°C). Line
   several baking sheets with parchment paper.


4. Place log on its side on a cutting board.
   Using a serrated knife, cut dough into ½-inch-
   thick slices. Place slices, cut side up, 2 inches
   apart on prepared pans. Freeze until fi rm, 10 to
   15 minutes.


5. Bake until bottoms are golden brown, 15 to
   20 minutes. Let cool on pans for 5 minutes.
   Remove from pans, and let cool completely on
   wire racks. Store in an airtight container for up
   to 2 days.

ROUGH PUFF PASTRY DOUGH
Makes about 2 pounds

1⅔ cups (377 grams) cold unsalted butter,
cubed
3 cups (375 grams) all-purpose fl our
1 tablespoon (9 grams) kosher salt
⅔ cup (160 grams) cold ice water

1. Freeze butter for 30 minutes.


2. In the work bowl of a food processor, pulse
   together fl our and salt until combined. Add
   frozen butter, and pulse until butter is dime-
   size. With processor running, gradually add ⅔
   cup (160 grams) cold ice water, processing just
   until mixture forms a ball. Turn out dough onto
   a lightly fl oured surface, and shape into a disk.

Wrap in plastic wrap, and refrigerate for at least

30 minutes.

3. Roll dough into a 20x10-inch rectangle.
   Fold dough in thirds, like a letter. Turn dough
   90 degrees, and repeat procedure twice.
   Divide dough in half (about 454 grams each),
   and wrap each half tightly in plastic wrap.
   Refrigerate for at least 20 minutes or freeze up
   to 3 months.

HOMESTYLE BERRY PIE

Makes 1 (9-inch) pie

Loaded with fresh berries, this pie gets a touch of

warmth from cardamom in the fi lling. As for that

buttery crust—there’s no butter. We added lard

to give the crust a tender, melt-in-your-mouth

texture (but you can also substitute unsalted

butter, if you prefer).

Pie Dough (recipe follows)

1 pound (454 grams) fresh blackberries

(about 3 cups)

1 pound (454 grams) fresh blueberries

(about 3 cups)

¾ cup (150 grams) plus 2 teaspoons

(8 grams) granulated sugar, divided

⅓ cup (43 grams) cornstarch

1 teaspoon (2 grams) ground cardamom

⅛ teaspoon kosher salt

1 large egg (50 grams)

1 tablespoon (15 grams) water

1. On a lightly fl oured surface, roll half of
   Pie Dough into a 12-inch circle. Transfer to
   a 9-inch pie plate, pressing into bottom and
   up sides. Refrigerate until ready to use. On a
   lightly fl oured surface, roll remaining Pie Dough
   into a 12-inch circle. Place on a parchment
   paper-lined baking sheet, and refrigerate for at
   least 10 minutes.


2. In a large bowl, toss together blackberries,
   blueberries, ¾ cup (150 grams) sugar,
   cornstarch, cardamom, and salt. Spoon
   fi lling into prepared crust. Place remaining
   dough over fi lling. Trim excess dough; fold
   edges under. Working your way around edge,
   gently pinch crust with thumb and knuckle of
   forefi nger to create crimps. Cut several 1-inch

vents in top of dough to release steam. Freeze

for 30 minutes.

3. Preheat oven to 425°F (220°C). Line a
   baking sheet with parchment paper.


4. In a small bowl, whisk together egg and
   1 tablespoon (15 grams) water. Place pie on
   prepared pan, and brush top with egg wash.
   Sprinkle with remaining 2 teaspoons (8 grams)
   sugar.


5. Bake for 30 minutes. Reduce oven
   temperature to 350°F (180°C). Loosely cover
   with foil, and bake until crust is lightly browned
   and fi lling is bubbly, about 1 hour and 10
   minutes more. Let cool on a wire rack.

PIE DOUGH

Makes 1 (9-inch) double crust

3 cups (375 grams) all-purpose fl our

2 tablespoons (24 grams) granulated sugar

½ teaspoon (1.5 grams) kosher salt

1 cup (227 grams) cold lard, cubed

5 to 7 tablespoons (75 to 105 grams) cold

ice water

1. In the work bowl of a food processor, pulse
   together fl our, sugar, and salt until combined.
   Add cold lard, and pulse until mixture is
   crumbly. With processor running, add
   5 tablespoons (75 grams) cold ice water in a
   slow, steady stream until combined and dough
   comes together. Add remaining 2 tablespoons
   (30 grams) ice water, if needed. Turn out
   dough, and divide in half. Shape each half into a
   disk, and wrap in plastic wrap. Refrigerate for at
   least 30 minutes.