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29
off the oven, but leave the meringue in until
it has cooled completely.
6.
While the meringue is cooling, prepare the
berries. In a small to medium bowl, mix the
berries and sugar. Allow to sit (macerate)
until the meringue is fully cooled. Right
before assembling, prepare the whipped
cream by whipping cream to medium-soft
peaks.
7.
Assemble the pavlova. Put the baked
meringue on desired serving dish/plate. Top
with the whipped cream and then, using a
slotted spoon, top with the berries. Drizzle
the berry sauce around the plate if desired.
8.
Serve immediately.
Nutritional analysis per serving:
Calories 259 (49% from fat) • carb. 28g • pro. 2g • fat 13g
sat. fat 9g • chol. 53mg • sod. 31mg • calc. 7mg • fiber 1g
Basic Flaky Pastry Dough
for Pies & Tarts
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 kosher salt
8 tablespoons (1 stick) unsalted butter, cut
in ½-inch pieces, well chilled
2 tablespoons vegetable shortening
(preferably non-hydrogenated), cut in
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 kosher salt
16 tablespoons (2 sticks) unsalted butter,
cut in ½-inch pieces, well chilled
4 tablespoons vegetable shortening
(preferably non-hydrogenated), cut in
½-inch pieces, well chilled
5 to 8 tablespoons ice water
1.
Put flour and salt into the Cuisinart
®
mixing
bowl. Attach the flat mixing paddle and mix
to blend dry ingredients on Speed 2 for 30
seconds. Distribute butter and shortening
bits evenly over flour mixture. 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 a small pea. Scrape the
entire bowl well.
2.
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.
3.
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 9-inch pie crust
8 ounces finely crushed cookie crumbs
(gingersnaps, chocolate cookies, vanilla
wafers or graham crackers)
2 to 3 tablespoons granulated sugar (to taste,
depending on cookies chosen)
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