Flaky crust
If you’ve been visiting this site for the last few years, holding out for a freaking apple pie recipe amidst all the other crap I’ve been churning out week after chocolate-covered week, then today is your day. You can print and frame this post or paste it into evernote or do whatever you want with […]
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I have been baking with strawberries quite a bit lately, and I’m not even going to apologize for it. (I am thinking of strawberry shortcake as I type this, and so you’ll probably end up seeing that dessert here soon.)
If you don’t like strawberries then a.) I don’t know if we can continue with this relationship, b.) you can always swap the strawberries for another fruit of your choice, and c.) hold on for another three months for when I go through my pumpkin phase. Pumpkins in, strawberries out. Fall- it’s a ‘comin.
But back to the dessert at hand.
Can I tell you how much I love puff pastry? (Can I tell you how uncomfortable I feel calling it “puff pastry” instead of “puffed pastry”?) One day I am going to be a bakeasaurus and make the puffed pastry on my ownsome, but for now the freezer pastry will do just fine. It’s lovely to thaw pastry that has already been slaved over by someone else (although I still can’t bring myself to buy a frozen pie crust, which makes no sense at all). I have noticed over the years that you can stuff pretty much anything you want inside of two rolled out pieces of puff pastry, as long as you seal the edges well. It’ll bake up and you’ll have a successful dessert in front of you (hopefully just you, so you don’t have to share.)
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Trust me.
(The deal behind the whole vodka thing is that you get the benefit of the liquid which helps to roll it out, but it burns off/evaporates in the oven, leaving your flaky crusty crust behind. Without even a hint of vodka- honest.)
In my quest to find the bestest crust of all, this one will stay in my rotation for sure.
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Pecan Pie is not for the faint of heart, even when baked into a regular-size pie tin with a regular amount of sweet, rich filling and then topped with regular whipped cream. This version of Pecan Pie (both words capitalized because there’s nothing regular about it and caps = deserved importance) takes it to the next level, in a deep-dish-Chicago-style sort of way.
The facts: a swirl of toasted pecans creates a crispy, caramelized upper crust- a crust that dares you to poke a fork through its perfect pecan surface- a dare you will win, because you know what’s waiting for you underneath that pecan roof: an unprecedentedly (almost obscenely) thick layer of smooth, intensely (but entirely appropriately) rich Pecan Pie goo… all housed in a tender, baked-till-golden-brown cream cheese crust, capped with a generous dollop of Bourbon Whipped Cream- an adult-rated way to finish this serious, proper Pecan Pie.
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Sometimes fruit calls out to you in the grocery store, when it’s impossibly fresh, just asking to be baked into a double buttery crust. When cherries are in season, heed that voice. Even though they are as expensive as hell.
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Looking for your official standby pie crust? That reliable staple that does justice to your favorite pie or tart? I think you’ll be happy with this fella- he’s easy to work with, and tasty to boot. The butter gives it the flavor and texture you know you want, and the shortening acts as the structure insurance policy- with an extra bit of flakiness. Enjoy.
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This is the absolute perfect recipe for pie bakers who aren’t used to (or interested in) fiddling with traditional pie dough. (Novices- you’ll feel like a pro. Experts- you’ll want to find ways to use this for every pie.)
Let’s be honest- you never know if you’ve added enough water to the flour and butter mixture in the traditional recipe, and rolling the dough can test the patience of the best of us. Yes, a traditional crust is a bit flakier (and I do respect the importance of a flaky crust), but when a newcomer crust in town tastes pretty pie-alicious, is unbelievably easy to make, AND rolls out into a foolproof crust… well this fool has found her go-to dough.
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