TWD #40: Tale Of Two Pies Part I
Its Tuesday so I know you’re probably here looking for my Tuesdays with Dorie dessert, right?
Well… tough gooseberry pie! I am only gonna give you part one right now. You’ll have to wait until after Thanksgiving for part two. Am I a sneaky post whore or what? HAHA
This week TWD’s host, Vibi from La Casserole Carrée, chose the holiday appropriate Thanksgiving Twofer Pie. Heck yeah! My friends know that I LOVE twofers! (Right Nikki and Laurie?) Dorie was obviously thinking of twofer lovers like me when she combined 2 Thanksgiving pie favorites – pumpkin and pecan – into this double dessert delight!
Since our fearless leader, Laurie from Quirky Cupcake, gave us TWD-ers the option of posting late if we wanted to make our pie *for* Thanksgiving I am taking her up on the offer and posting the final product later but… since I am such an unselfish generous person (why are you laughing?), here’s a little teaser to tide you over for a couple days…
Recipe from Baking: From My Home To Yours, Dorie Greenspan
Makes 2-9inch pie crust (If you are only making one pie just 1/2 the recipe below.)
3 cups all-purpose flour
1/4 cup sugar
1-1/2 teaspoon salt
2-1/2 sticks very cold (frozen is fine) unsalted butter, cut into tablespoon-size pieces
1/3 cup very cold (frozen is even better) vegetable shortening, cut into 2 pieces
About 1/2 cup ice water
Put the flour, sugar and salt in a food processor fitted with a metal blade; pulse just to combine the ingredients. Drop in the butter and shortening and pulse only until the butter and shortening are cut into the flour. Don’t overdo the mixing—what you’re aiming for is to have pieces the size of fat green peas and others the size of barley.
Pulsing the machine on and off, add 6 tablespoons of the water—add a little water and pulse once; add some more water and pulse again; and keep going that way. Then use a few long pulses to get the water into the flour. If after a dozen or so pulses, the dough doesn’t look evenly moistened or form soft curds, pulse in as much of the remaining water, or even a few drops more, to get a dough that will stick together when pinched. If you’ve got big pieces of butter, that’s fine. The dough is ready and should be scraped out of the work bowl and on to a smooth work surface.
Divide the dough in half. Gather each half into a ball, flatten each ball into a disk and wrap each half in plastic. Refrigerate the dough at least 1 hour before rolling. (If the ingredients were very cold and you worked very quickly, you might be able to roll the dough immediately—you’ll know: the dough will be as cold as if it had just come out of the fridge.) The dough can be kept in the refrigerator for up to 5 days or frozen for up to 1 month.
Check back after Thanksgiving for Part 2!
If you don’t wanna wait, check out what the other TWD bakers thought of the twofer pie! Judging from comments on the TWD blog, there were mixed reviews. Eep.