PEACH PIE! And strawberry-rhubarb. We’re in pie-making mode thanks to a new pie crust method.

The official pie crust in my house has always been from a recipe in an early edition of  The Joy of Cooking, my very first cookbook, purchased when I was sixteen and a brand-new freshman at a small community college in West Texas, 1,000 miles from home.

Joy of Cooking was the textbook for a home economics class which I hated and which was the only college class I ever dropped. The funny part is that ten years later I ended up with a bachelor of science degree in food and nutrition, from WSU’s College of Home Economics.

That recipe has been replaced, thanks to Cooks Illustrated and Inspired Taste. The new method makes a pie crust that’s flaky and delicious EVERY TIME. I highly recommend it.

Inspiration

Recipes

Pie crust

2.5 cups white flour, separated
1 tsp salt
1 cup (2 sticks) cold butter, cut in 1 tbsp slices
6 tablespoons ice water

Combine 1.5 cups flour and salt in food processor. Top with cold butter, process for about 15 seconds until it almost forms paste. Add last cup of flour and pulse 3 or 4 times until it’s combined. Put it in a bowl and sprinkle with 6 tablespoons of water, pressing the dough together as you sprinkle. If it doesn’t form a dough, add a little more water.

Split in half, form into disks, wrap in plastic and refrigerate 30 minutes to an hour.

Peach filling

7 cups peach slices (thawed if frozen)
3/4 cup sugar
1/4 cup minute tapioca
1/4 tsp cornstarch
1/4 tsp cinnamon
1/8 tsp nutmeg
2 tbsp lemon juice
pinch salt

1 tbsp butter in small bits

egg wash, coarse sugar

Stir together filling (first eight ingredients), let macerate half an hour. Build pie as usual: put butter on top of filling, add top crust, brush with egg wash and sprinkle with sugar. Bake 1 hour 425 degrees.

Strawberry rhubarb pie

Strawberry-Rhubarb filling

2 cups rhubarb cut in one-inch pieces
3 cups strawberries, cut in half
1 cup sugar
3 tbsp minute tapioca
pinch salt

1 tbsp butter cut in small bits

egg wash, coarse sugar

Stir together filling (first five ingredients), let macerate half an hour. Build pie as usual: put butter on top of filling, add top crust, brush with egg wash and sprinkle with sugar. Bake 15 minutes at 425, lower heat to 350 and bake an additional 40-50 minutes.

 

Strawberry rhubarb pie with vanilla bean ice cream

 

 

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