EASIEST DOUGH YOU'LL EVER MAKE
The two secrets to light, flaky pastry dough are to
use cold ingredients and to process it as little as
possible. In a food processor, with your pulse
button, it takes no time at all. Makes two piecrusts,
etc.
5 cups all-purpose flour
1/4 teaspoon salt
3/4 pound very cold unsalted butter, cut into very
small pieces
3 egg yolks
4 tablespoons ice water
Put the flour and salt in the bowl of the food
processor fitted with a metal blade. Pulse a few
times to combine. Begin to add the butter, and
pulse until the mixture starts to look like
coarse meal (10-15< pulses). Add the egg yolks,
then slowly pour in the ice water while
processing (no more than 20 seconds). Pulse until
dough just comes together--do not let it form a
ball. If it holds together when you pinch it,
it's ready. Place the dough in a plastic bag,
form it into a flat round (like a round loaf of
bread), and chill it for at least one hour before
rolling it out.
Cranberry/Cherry Pie
Ingredients:
1 (21 ounce) can cherry pie filling
1 (16 ounce) can whole cranberry sauce
1 (16 ounce) can whole cranberry sauce
2 tablespoons cornstarch
1/4 teaspoon ground ginger
1 double pie crust recipe
5 - 7 tablespoons orange juice
milk, white sugar, 1 egg white
Directions:
1. In a large bowl, stir together cherry pie filling,
cranberry sauce, raisins, cornstarch, and ginger.
2. Make piecrust dough, substituting orange juice
for water.Divide dough 55 % / 45 %. Roll larger
piece to 1 1/2 inches larger than 9 inch pie pan.
Place crust in pie plate leaving one inch
overhang, and brush with egg white. Spoon cherry
filling into pie crust.
3. Roll second crust to 12 inch round. Cut into
14 strips to make a lattice top. Moisten edge of
bottom crust with water. Place 7 strips across
pie. Do not seal ends. Fold every other strip
back halfway from center. Place center cross
strip on pie and replace folded part of strips.
Now fold back alternate strips. Place second
cross strip in place. Repeat to weave cross
strips into lattice. Seal ends. Turn bottom crust
edge up over ends of strips. Pinch to seal. Make
high fluted edge. Brush pastry with milk, and
sprinkle lightly with sugar.
4. Bake at 400 degrees C (205 degrees C) for 50
minutes, or until fruit begins to bubble and crust
is golden brown. Cool pie slightly on wire rack.
Makes 8 servings
