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Carme's Pie Crust
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Source: Carme Engel
| French Pastry | |
| 1½ cup | sifted flour |
| ½ teaspoon | salt |
| 1 tablespoon | sugar |
| 3 tablespoons | crisco |
| ½ cup | unsalted butter |
| 1 teaspoon | grated lemon rind |
| ¼ cup (approximately) | ice water |
| Have butter and crisco cold (almost frozen). Put with flour, salt, and sugar and lemon rind. Pulse in food processor. Add just enough water to form ball. Flatten and put in refrigerator to make chilled. Roll out. It is okay to make thick. Poke holes in pie crust. Cover bottom and sides with waxed paper and beans. Bake 425?F for 10 minutes. Then remove beans and waxed and bake 2-5 minutes longer. We all know Carme Engel makes the best crust. Her is her "secret" recipe. Send by Pauline Viviano; Carme is too modest! CARME'S CREAM RECIPE FOR PIE AND CAKE Cream for pie | |
| 1½ cup | half & half |
| 3 | egg yolks, extra large (if use large, then 4) |
| 1/3 cup | sugar |
| 2 tablespoons | cornstarch |
| 1/8 teaspoon | salt |
| 1 teaspoon | vanilla |
| 1-2 tablespoons | butter |
| Strawberry glaze topping | |
| 1 cup | currants |
| 2 to 3 tablespoons | Kirsch |
| confectioners sugar | |
Cream for cake
same ingredients plus 1 cup whipping cream
Cream for pie: Combine sugar and salt and cornstarch in pan. Put egg yolks in one at a time, make paste. Add half & half, a little at a time. Heat half & half in microwave warm to hot before adding to paste. Keep whipping (wire whisk). Cook over medium heat beating constantly until thick. Take off heat. Add vanilla and butter. Whisk until butter melts and cover with plastic wrap. Cool on counter. Put in pie crust. Cover with strawberries.
Strawberry glaze topping: Melt currants in small saucepan. Add Kirsch and mix well. Drizzle over strawberries. Dust with confectioner's sugar around edge.
Cream for cake: If cream is to be used between the layers of a cake: Whip cream. When cream is cooled, fold into cream.
I got this from Carme Engel years ago. It's still the best. From Pauline Viviano.
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