MMMMM---------------------------PASTRY--------------------------------
5 c All-purpose flour
1 1/2 c Cold unsalted butter; in
- 1/2" cubes
1/2 c Cold shortening
1 ts Salt
3/4 c Ice water
1 tb Milk
2 tb Sugar
MMMMM--------------------------FILLING-------------------------------
6 lb Nectarines
3 c Raspberries
3 tb Fresh lemon juice
1/4 c Quick-cooking tapioca
1/4 c Cornstarch
1/4 ts Salt
1 1/2 c Sugar
SPECIAL EQUIPMENT: a pastry or bench scraper; an electric
coffee/spice grinder; 2 (9") glass or metal pie plates
(5-cup capacity)
MAKE PASTRY: Blend together 2 1/2 cups flour, 1 1/2 sticks
butter, 1/4 cup shortening, and 1/2 teaspoon salt in a
bowl with your fingertips or a pastry blender (or pulse in
a food processor) until mixture resembles coarse meal with
some roughly pea-size butter lumps. Drizzle evenly with 5
tablespoons ice water and gently stir with a fork (or
pulse) until incorporated.
SQUEEZE A SMALL HANDFUL: If it doesnC��t hold together, add
more ice water to dough, 1 tablespoon at a time, stirring
(or pulsing) until just combined. (Do not overwork
mixture, or pastry will be tough.)
Turn out dough onto a work surface and divide into 6
portions. With heel of your hand, smear each portion once
or twice in a forward motion to help distribute fat.
Gather all of dough together with scraper and press into 2
balls, then flatten each into a 5-inch disk. Make 2 more
disks in same manner with remaining 2 1/2 cups flour, 1
1/2 sticks butter, 1/4 cup shortening, and 1/2 teaspoon
salt. Chill dough, each disk wrapped tightly in plastic
wrap, until firm, at least 1 hour.
PREPARE FILLING WHILE DOUGH CHILLS: Cut nectarines into
1/2" wide wedges, then toss with raspberries and lemon
juice in a large bowl.
Grind tapioca to a powder in grinder, then whisk together
with cornstarch, salt, and sugar in a small bowl (do not
toss with fruit until dough is rolled out).
Roll out pastry and prepare pies: Put oven rack in lower
third of oven and put a large sheet of foil on rack.
Preheat oven to 425+.F/218+.C.
Roll out 2 disks of dough, 1 at a time (keep remaining
disks chilled), on a lightly floured surface with a
lightly floured rolling pin, into 13-inch rounds, then fit
into pie plates (do not trim) and chill until ready to
use.
Roll out remaining 2 disks (for top crusts) in same manner
and set aside (keep flat).
Gently toss sugar mixture with fruit and divide between
pie shells.
Cover pies with pastry rounds and trim edges with kitchen
shears, leaving a 1/2" overhang. Press edges together,
then crimp decoratively. Brush pastry tops with milk and
sprinkle all over with sugar (2 tablespoons total). Cut
several steam vents in top of each pie with a small sharp
knife.
Bake pies on foil 20 minutes. Reduce oven temperature to
375+.F/190+.C and continue to bake, checking frequently and
covering edge of each pie with a strip of foil or pie
shield if crusts are browning too fast, until crusts are
golden brown and filling is bubbling, about 40 minutes
more.
Cool pies to room temperature on racks, at least 2 hours.
COOKSC�� NOTES: Dough (in disks) can be chilled up to 1 day.
Pie shells can be made 1 day ahead and chilled, loosely
covered. Pastry rounds for top crusts can be rolled out
and chilled, layered between sheets of plastic wrap. Bring
pastry rounds to cool room temperature before assembling
pies.
Recipe by Maggie Ruggiero
Makes 2 (9") pies
June 2006 | Gourmet
MM Format by Dave Drum - 02 July 2009
Uncle Dirty Dave's Archives
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