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34
the tip of a knife, or with a chopstick, make a
decorative swirl pattern. Top with the blueberries
and press them down slightly into the batter.
Transfer the filled pan to the preheated oven and
bake for about 20 to 25 minutes, until the edges
are set but the center is still jiggly. Remove from
oven and bring to room temperature. Cover well
and refrigerate to fully chill prior to cutting and
serving.
Nutritional analysis per serving:
Calories 201 (60% from fat) • carb. 18g • pro.2g • fat 13g
sat. fat 8g • chol. 36mg • sod. 191mg • calc. 282mg
fiber 1g
PIE CRUSTS AND PIES
Basic Flaky Pastry Dough
This recipe will make ample dough for a 9- to
10-inch regular or deep-dish pie, or for a tart up to
11 or 12 inches.
For a One-Crust Pie:
1½ cups unbleached, all-purpose flour
¼ teaspoon fine sea salt
8 tablespoons (1 stick) unsalted butter,
cut into ½-inch pieces, well chilled
2 tablespoons vegetable shortening
(preferably non-hydrogenated), cut into
½-inch pieces, well chilled
2 to 4 tablespoons ice water
For a Double-Crust Pie (or two single crusts):
3 cups unbleached, all-purpose flour
½ teaspoon fine sea salt
16 tablespoons (2 sticks) unsalted butter,
cut into ½-inch pieces, well chilled
4 tablespoons vegetable shortening
(preferably non-hydrogenated), cut into
½-inch pieces, well chilled
4 to 8 tablespoons ice water
Put flour and salt into the Cuisinart
®
mixing bowl.
Attach the chef’s whisk and select the MIXING
setting and the DRY INGREDIENT MIXING
program to combine the ingredients.
Distribute butter and shortening bits evenly over
flour mixture. Replace the chef’s whisk with the
mixing paddle and start mixing on Speed 4,
gradually increasing to Speed 8 until mixture
resembles coarse crumbs with some visible
pieces of butter and shortening about the size
of small peas. Scrape the entire bowl well.
Sprinkle with the minimal amount of ice water
and mix on Speed 1. Add just enough ice water,
1 tablespoon at a time, so that the dough just
begins to come together and when pressed will
hold together. Do not over-mix.
Gather the dough into a ball (2 balls for larger
recipe) and flatten into a 6-inch disk (2 disks for
larger recipe). Wrap tightly in plastic wrap and
refrigerate for one hour before continuing to allow
the gluten in the flour to rest. The dough will keep
refrigerated for up to 3 days or may be frozen
(double wrapped) for up to a month – thaw at
room temperature for an hour before using.
Roll as directed by recipe to use. To bake the
pastry blind for a single-crust filled pie or tart:
Roll out pastry
¹⁄8
inch thick to fit pan, crimp and
seal edges. Prick bottom all over with a fork.
Chill for at least 30 minutes. Preheat the oven to
400°F. Line pastry with a sheet of parchment
paper and fill with pie weights, dry rice or beans
to the top of the crust. Bake for 20 minutes, until
set. Carefully remove parchment paper and
weights, bake for another 5 to 10 minutes, until
lightly browned. Remove from oven and cool
completely in pan on a wire rack.
Nutritional analysis per serving
(based on 8 servings for one-crust pie):
Calories 203 (63% from fat) • carb. 17g • pro. 2g • fat 14g
sat. fat 9g • chol. 30mg • sod. 67mg • calc. 0mg • fiber 0g
Cookie Crumb Crust
This basic cookie crumb crust can be made
with crushed cookies or graham crackers.
It can then be used for most pies that have a
creamy or custard-based filling.
Makes one pie crust
8 ounces finely crushed cookie crumbs
(ginger snaps, chocolate cookies, vanilla
wafers or graham crackers)
2 to 3 tablespoons granulated sugar (to taste,
depending on cookies chosen)
¹⁄8 teaspoon fine sea salt
6 tablespoons (¾ stick) unsalted butter,
melted
Preheat oven to 350°F.
Put the crumbs, sugar and salt in the Cuisinart
®
mixing bowl. Attach the chef’s whisk and select
the MIXING setting and the DRY INGREDIENT
MIXING program to combine the ingredients.
When done, replace the chef’s whisk with the
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