Page 38 - March & April

36 MYROUSESEVERYDAY MARCH | APRIL 2013
more RECIPES
Perfect Pie Crust
Butter and shortening must be COLD. Cut them up into ¼-inch pieces, then put
back in refrigerator to get cold again before using.
WHAT YOU WILL NEED
1 1/4 cups unbleached all-purpose flour, plus more for dusting work surface
1 tablespoon sugar
1/2 teaspoon Rouses salt
3 tablespoons chilled solid vegetable shortening
4 tablespoons cold unsalted butter, cut into 1/4-inch pieces
4 to 5 tablespoons ice water
HOW TO PREP
Mix flour, sugar, and salt in food processor fitted with steel blade. Scatter shortening
and butter over dry ingredients; pulse until mixture resembles coarse cornmeal, 10
to 15 seconds. Turn mixture into medium bowl. Add water. Use a rubber spatula
to combine, using a folding motion, pressing down on dough with broad side of
spatula until dough sticks together. Shape dough into ball with hands; flatten into
4-inch disk. Dust dough lightly with flour, wrap tightly in plastic wrap, and place in
refrigerator for at least 1 hour or up to 2 days. Roll dough on lightly floured surface
into 13-inch circle; transfer to 9-inch pie pan, preferably glass. Press dough into
Juicy Louisiana Strawberry Pie
WHAT YOU WILL NEED
2 quarts Louisiana strawberries, washed and hulled—
half of them halved, half of them sliced lengthwise
into 4 or 5 slices
1 cup sugar
1 tablespoon powdered pectin, such as
Sure Jell
pinch Rouses salt
3 tablespoons cornstarch
1/4 cup plus 2 tablespoons cold water, in all
pinch ground cinnamon
2 tablespoons fresh lemon juice
1/4 teaspoon vanilla extract
1 Pre-Baked 9-inch Pie Crust
(see “Perfect Pie Crust”method and recipe)
whipped cream, for serving
HOW TO PREP
Puree half of the halved berries in blender or food
processor, until smooth. Measure out 1 1/4 cups. Reserve
any remaining for another use. In a medium saucepan
over medium heat bring puree, sugar, pectin, and salt to a
boil, stirring occasionally. Increase heat to medium-high;
boil hard until sugar and pectin are dissolved, about 1
minute. Remove from heat; skim foam from surface with
large wooden spoon. Set aside.
Mix cornstarch and water in small bowl until absolutely
smooth. Add cornstarch slurry to strawberry mixture.
Return to medium heat, then return to boil, stirring
constantly. Reduce heat to medium-low. Simmer, stirring
constantly until mixture becomes thick and clear, about
3 minutes. Remove from heat; add in cinnamon, lemon
juice, and vanilla. Transfer glaze, reserving 1/4 cup for
topping, into large bowl; cool to room temperature, at
least 15 minutes. Using a rubber spatula, fold all sliced
strawberries into glaze, turning several times to coat
thoroughly. Turn glazed berries into Pre-Bake Pie Shell ;
spread evenly and smooth surface with rubber spatula.
Place berry halves in concentric circles, flat side down
and pointed ends toward center, starting at center and
working toward the outer edge. Stir 2 tablespoons water
into reserved 1/4 cup glaze to thin; brush over berry halves
to finish pie. Refrigerate until cold, at least 2, and up to 6,
hours. Serve with whipped cream. (Serves 6)
BAKING WITH
CHEF CHAYA