Tag Archives: desserts

Perfect Pie Crust


 

*   Yield Makes 1 double-crust for a 9-inch pie

Ingredients:

* 2 cups all-purpose flour
* 1/2 teaspoon salt
* 3/4 cup (1 1/2 sticks) unsalted butter
* 3 tablespoons margarine or chilled vegetable shortening
* 1/4 cup ice water

Directions:

1. Hand Method: In a large bowl, sift the flour and salt. Cut the chilled butter and margarine into 1-tablespoon bits and add to the flour. With a pastry cutter, work flour and shortening together until mixture resembles coarse meal. Add the ice water little by little pressing the pastry together into a ball. Wrap and chill for at least 1 hour.
2. It is very important to work the pastry as little as possible. Don’t overhandle. A secret to light, flaky pastry is to keep the mixture cool, add as little water as possible, and mix only as much as necessary.
3. Food Processor Method: Put flour and salt in bowl of machine. Cut butter and margarine into flour. Process a few seconds until mixture resembles coarse meal. Drop by drop add the water, processing very briefly. The whole process would take 20 to 30 seconds. Wrap and chill the pastry for at least 1 hour.
4. If pastry has been chilled for a long time, let it sit at room temperature for at least 15 minutes before rolling.
5. Lightly flour a pastry board, marble counter, or kitchen counter. Divide the pastry in half. Pat each piece of pastry into a flat round. Lightly flour the rolling pin. Roll pastry in one direction only, turning pastry continually to prevent it from sticking to the surface.
6. Using pie plate as a guide, measure rolled-out pastry — it should be slightly larger than the pie plate and 1-8-inch thick. Fold rolled pastry circle in half so you can lift it more easily. Unfold, gently fitting the pastry into the pie plate, allowing pastry to hang evenly over the edge. Do not trim the pastry yet.
7. Fill the pie with filling. Then roll out the second crust in the same manner as for the bottom. Fold circle in half and with a sharp, pointed knife cut little vents in a decorative pattern. Place folded pastry on one half the pie. Unfold, pressing top and bottom pastry together. Trim edges with scissors, leaving a 1/2-inch overhang. Fold bottom pastry overhang over top and press firmly to seal. Crimp rim, using fingers or the tines of a fork.

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Filed under crust, dessert, pastry, pie

Fresh Mint Ice Cream


Fresh Mint ice cream at TAG

Ingredients:

1 Cup whole milk

¾ cup sugar

2 cups heavy cream

Pinch of salt

2 cups lightly packed fresh mint leaves

5 large egg yolks

Preparation:

Warm the milk, sugar,1 cup of the cream and salt in a small saucepan. Add the mint leaves and stir until they are immersed in the liquid. Cover and remove from the heat. Let steep at room temperature for one hour.

Strain the mint-infused mixture through a mesh strainer into a medium saucepan (the milk will be a nice shade of emerald green).Press on the mint leaves to extract as much of the flavor as possible, then discard the mint leaves. Pour the remaining 1 cup of heavy cream into a large bowl and set the strainer on top.

Rewarm the mint-infused mixture. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mint liquid into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the sauce pan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through a strainer and stir it into the cream. Stir until cool over an ice bath.

Freeze in an ice cream freezer about 45 minutes to an hour, until ice cream is set. Chill in a freezer for at least two hours before serving.

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Filed under dessert, Herb, Ice Cream, Mint