AUGUST 2020 8316 minutes, rotating pans top to bottom
after 8 minutes. Let cookies cool on bak-
ing sheets 5 minutes. Transfer cookies to
a wire rack, and let cool completely, about
30 minutes. —NICOLE KRASINSKI AND
KATHLEEN KWUAN, STATE BIRD PROVISIONS,
SAN FRANCISCO
MAKE AHEAD Cookies can be stored in an
airtight container at room temperature up
to 3 days.Turmeric Custard Pie
with Raspberries
PHOTO P. 80
ACTIVE 35 MIN; TOTAL 5 HR 20 MIN
SERVES 10 TO 12Tart raspberries add sweet bursts of flavor
and color to this sunny pie. A pinch of
black pepper adds a mild savory note,
while turmeric tints the filling with its
vibrant golden hue.All-Purpose Pie Dough (recipe
follows)
1 cup heavy cream
3 / 4 cup whole milk
1 (3-inch) cinnamon stick
1 Tbsp. ground turmeric
1 / 4 tsp. kosher salt
1 / 8 tsp. black pepper
1 / 3 cup granulated sugar
1 / 3 cup packed light brown sugar
1 / 3 cup all-purpose flour (about 1^1 / 2
oz.), plus more for work surface
11 / 2 cups fresh raspberries (about 6 oz.)
Powdered sugar, for dusting- Unwrap pie dough disk, and transfer to
a lightly floured work surface. Using a roll-
ing pin, roll dough from the center of the
disk in a single direction, rotating dough
to maintain a round shape. Roll dough into
a 13-inch (^1 / 8 -inch-thick) circle. Trim into a
12-inch circle; discard scraps. Carefully fit
dough circle into a 9-inch pie plate. Fold
and crimp edges as desired. Place pie
shell in freezer, uncovered, for at least 2
hours or up to 8 hours or overnight. - Preheat oven to 350°F. Line frozen pie
shell with aluminum foil, and fill with pie
weights or dried beans. Bake in preheated
oven until edges of crust begin to brown,
about 25 minutes. Remove pie weights
and foil. Return pie shell to oven, and bake
until bottom of crust is lightly browned, 8
to 12 minutes. Transfer to a wire rack, and
let cool completely, about 30 minutes. - Combine heavy cream and milk in a
small saucepan. Bring to a low simmer
over medium, about 5 minutes. Remove
from heat. Stir in cinnamon stick, tur-
meric, salt, and pepper. Cover and let
stand 30 minutes.
4. Whisk together granulated sugar,
brown sugar, and flour in a large bowl.
Pour milk mixture through a fine wire-
mesh strainer into sugar mixture; discard
solids. Whisk gently, without creating too
many air bubbles, just until sugar is dis-
solved. Pour milk mixture into cooled pie
crust, and arrange raspberries on top.
Place pie on a rimmed baking sheet.
5. Bake in preheated oven until filling
is set around edges and center jiggles
slightly, 34 to 40 minutes. Transfer to a
wire rack, and let cool completely, at least
3 hours or up to 6 hours. Lightly dust
with powdered sugar just before serving.
—MAURA KILPATRICK, OLEANA RESTAURANT
AND SOFRA BAKERY AND CAFE, BOSTON
NOTE Shop for high-quality turmeric at
diasporaco.com.
All-Purpose Pie Dough
PHOTO P. 80
TOTAL 15 MIN, PLUS 8 HR CHILLING
MAKES 1 (9-INCH) PIE CRUSTMany pie dough recipes call for a food
processor, but chefs Maura Kilpatrick and
Kristen Farmer Hall agree that a stand
mixer is key to making the best pie crust.
Kneading the dough with a paddle guaran-
tees ripples of butter throughout for
sturdy-yet-flaky results. Be sure to cut the
butter into^1 / 4 -inch pieces to help it incor-
porate into the flour easily.1 cup all-purpose flour (about 4^1 / 4 oz.)
1 / 2 cup unsalted butter (4 oz.), cut into(^1) / 4 -inch pieces and frozen
11 / 2 tsp. granulated sugar
1 / 2 tsp. kosher salt
21 /^2 to 3^1 /^2 Tbsp. ice water, divided
- Combine flour, butter, sugar, and salt in
bowl of a stand mixer fitted with the pad-
dle attachment. Beat on low speed until
mixture resembles small peas, about 2
minutes. With mixer running on low
speed, gradually add 2^1 / 2 tablespoons ice
water, beating until dough holds together
when pinched, about 10 seconds. If dough
doesn’t hold together, add remaining 1
tablespoon ice water, and beat 5 seconds. - Turn mixture out onto a clean work
surface. Knead just until dough comes
together. Shape into a disk, and wrap
tightly in plastic wrap. Chill at least 8
hours or up to 3 days. —PAIGE GRANDJEAN
MAKE AHEAD Wrapped dough can be
frozen up to 3 months.
NOTE When preparing dough for the
Ratatouille Slab Pie (recipe p. 87) which
uses 5 batches of this dough, the
ingredients can instead be mixed in 2
large batches. Shape each batch into a
5-inch square before chilling.
ACTIVE 20 MIN; TOTAL 1 HR 10 MIN
MAKES ABOUT 20 COOKIESStudded with tart dried apricots, salty-
sweet chunks of toffee, and sweet milk
chocolate, these cookies have a super-
satisfying combination of flavors and
textures. Be sure to rotate the pans from
top to bottom during baking to ensure
evenly browned, perfectly crisp-chewy
cookies.1 /^2 cup unsalted butter (4 oz.),
softened
1 / 3 cup granulated sugar
1 / 3 cup packed light muscovado sugar
or light brown sugar
1 large egg
1 cup all-purpose flour (about 4^1 / 4 oz.)
1 / 2 tsp. vanilla extract
1 / 2 tsp. baking soda
1 / 4 tsp. kosher salt
2 / 3 cup uncooked old-fashioned
regular rolled oats (about 2 oz.)
1 / 2 cup chopped milk chocolate
1 /^3 cup finely chopped toffee
1 / 3 cup dried apricots (about 2 oz.),
finely chopped- Preheat oven to 325°F with oven racks
in top third and lower third of oven. Com-
bine butter, granulated sugar, and musco-
vado sugar in bowl of a stand mixer fitted
with the paddle attachment; beat on
medium speed until light and creamy, 3 to
4 minutes. Add egg, and beat until com-
bined. With mixer running on low speed,
gradually add flour, vanilla extract, baking
soda, and salt, beating until just com-
bined, about 30 seconds. Stir in oats,
chocolate, toffee, and apricots until just
combined. - Line 2 rimmed baking sheets with
parchment paper. Using a 1^3 / 4 -inch
scoop, drop mounds of dough (about 2
tablespoons each) onto prepared bak-
ing sheets, spacing dough mounds 1^1 / 2
inches apart. Bake in preheated oven
until cookies are lightly browned, 12 to
For a bake sale benefiting the Center for
Urban Education about Sustainable Agricul-
ture in San Francisco, chefs Nicole Krasinski
and Kathleen Kwuan of State Bird Provisions
baked a version of these oatmeal cookies
with chocolate, toffee, and dried apricots.