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Carme's Pie Crust

Carme's Pie Crust Categories: Desserts|Viviano Family Recipes
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Source: Carme Engel

French Pastry
    1 cup  sifted flour
     teaspoon  salt
    1 tablespoon  sugar
    3 tablespoons  crisco
     cup  unsalted butter
    1 teaspoon  grated lemon rind
     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
    1 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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