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Tuesday, November 25, 2008
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…
Dorie’s Good-For-Almost-Anything-Pie-Dough
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.)
INGREDIENTS
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
INSTRUCTIONS
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.
ENJOY!
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.
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Cristine — November 25, 2008 @ 12:17 am
Can’t wait to see the final product! :)
Erin — November 25, 2008 @ 4:22 am
Clara:
I’ve missed your blog! I had to scroll down and check out the ratings since I ‘ve been away. That fried ricotta, holy smokes, and it got an A rating. I want to make them for my New Year appetizer party. And re your question about pictures, I love to see all your step by step pics. Happy happy thanksgiving!
chocolatechic — November 25, 2008 @ 5:02 am
I heart her pie dough.
Heart it…heart it…heart it.
Vibi — November 25, 2008 @ 5:21 am
Okay, well… I won’t wait to wish you a very happy Thanksgiving though! So… Happy Thanksgiving! LOL
…and thank you so much Clara, for participating with me this week… there’s noone else I like better to be supported by, but you!
For now, the dough looks great! LOL LOL
Nikki — November 25, 2008 @ 6:54 am
So is it a 4-fer now because it’s two pies in one and two posts in one and two plus two equals four (can you believe I know that? Me so smartie) … 4-fers must make for some kind of CB heaven or something
rainbowbrown — November 25, 2008 @ 7:04 am
Pie dough, pie dough. Yummy, yummy pie dough.
pinkstripes — November 25, 2008 @ 9:52 am
Your pie dough looks great. I can see the chunks of buttery goodness in your discs.
Can’t wait to see the finished product.
Di — November 25, 2008 @ 11:11 am
I’m still trying to decide if I’m going to make Dorie’s pie crust or go with my favorite. Hmmm… I can’t wait to see your finished pie. =)
Rachel — November 25, 2008 @ 3:27 pm
Looking good so far. I hope you are ready for the taste explosion that will occur when you taste the deliciousness that is this pie. (can you tell I liked it?
Carol Peterman — November 25, 2008 @ 5:56 pm
All I can say is make sure you get that oven turned down after the initial ten minutes of baking!
isabelle — November 25, 2008 @ 6:04 pm
j’ai hâte de voir la suite Clara :)
pamela — November 25, 2008 @ 7:39 pm
Good luck with your pie. I’m sure it’ll be fabulous. Happy Thanksgiving.
kim — November 26, 2008 @ 7:05 am
your dough looks awesome! i got really nervous when making the crust so i didn’t take any pics, haha. i wish deb on smitten kitchen had posted her dough rolling tutorial on sunday ;)