Food Processor Pie Dough

  

This recipe, which has become my go-to for for both sweet and savory applications, is my own personal cross between Martha Stewart's all-butter pie crust and the Cook's Illustrated "Foolproof" pie crust.  Making pie crust in a food processor is incredibly fast.  When I need to make multiple pie crusts, around Thanksgiving, for example,  I cut all my butter and put in the freezer, then scale out my dry and wet ingredients.  When the butter is very cold (at least 15 minutes), I make the crusts back to back--no need to clean out the bowl between batches.  Each crust only takes about two minutes once your ingredients are assembled, so it really couldn't be easier, and it will impress everyone who's lucky enough to taste the fruits of your labor. 

The key to a great crust is to move quickly and not overwork the dough.  Dough becomes overworked and tough in two ways.  The first is the over-incorporation of butter, which can happen if you process it too much at the beginning.  The little chunks and streaks of butter that remain after mixing melt when the crust bakes, creating flaky, tender layers.  So keep those buttery chunks and streaks!  The second thing to be aware of is too much gluten formation, which is caused when flour and water mix.  In bread, gluten development is good, because it creates structure and chewiness.  In pie crust, gluten formation is undesirable for the same reasons.  So, you want to mix as little as possible to minimize gluten formation.  (The use of vodka in this recipe also minimizes gluten development, because it's only 60% water--the rest is alcohol, which evaporates while baking.)

Single Pie Crust for a 9 or 10 inch pie or tart

  

* 1 ¼ cups unbleached all-purpose flour (6 ¼ ounces)

* 1 scant teaspoon kosher salt

* 1 Tablespoon of sugar (FOR SWEET PIES ONLY.  OMIT FOR SAVORY PIES!)

* 1 stick (4 ounces) unsalted butter, cut into small cubes, frozen

* 2 Tablespoons vodka, cold

* 2 Tablespoons ice water

Instructions

1. In the bowl of a food processor fitted with the metal blade, combine the flour and salt (and sugar, if using) with a couple of quick pulses.  Add the butter and do about 8 quick (1-2 second) pulses, until the butter is somewhat distributed and the flour looks a bit like cornmeal, but there are still larger chucks of butter, too.  With the food processor running, pour the water and vodka (you can combine them first to make this quick), through the feed tube, and process for no more than 10 seconds, until the dough looks evenly moist and is clumping together.  It won't be a cohesive mass, but when you pinch some together between your fingers it should hold.  If it crumbles, add another tablespoon of ice water with the processor running.

2.  Spread a piece of plastic wrap out on the counter and dump the dough into the middle.  Carefully pull out the blade.  Use the plastic wrap to corral the dough and press it into a round, about 5 inches in diameter.  Wrap it tightly, and refrigerate for at least an hour or up to two days.  

3.  When you're ready to use the dough, lightly flour your work surface, and place the dough on it.  Flour the top of the dough as well.  Roll the dough out starting from the center and working in all directions, to maintain an even thickness.  Check a few times to make sure it's not sticking to the counter--add more flour if you need to.  Roll the dough until it is a 12-inch circle, about 1/8 inch thick.  Carefully drape it over the rolling pin and transfer it into your pie plate or tart pan.  Ease it in, using one hand to work the extra dough from the inside around the edge and push the dough and the other hand to pat it into the plate.  Don't stretch the dough, or it will shrink up when it bakes.  

4. If the dough seems too soft at this point, put the pie plate in the fridge, with overhang in place, for about 15 minutes.  Otherwise, trim the edges so there is a 1/2 inch overhang.  Fold this over onto the edge of the plate, and either flute the edge or press down around the edge with a fork.  If you're using a tart pan with fluted sides, this part is particularly easy, because you just have to fold the extra dough over so that the top of the dough is flush with the top of the pan.  Voila, no crimping necessary!

Now, to the issue of blind baking, which means partially or fully baking the crust before filling it.  With quiche, you certainly can partially bake it, although it's not necessary--really a matter of personal preference.  I usually skip it because I rarely budget the time.  Some pies or tarts have unbaked fillings, such as those filled with cold cream or custard fillings--in those cases you need to fully bake the pie crust before filling.  To do this, line the pie crust with aluminum foil, and then fill with pie weights, or dried beans or rice.  Bake like this at 425 degrees F for 15 minutes.  Remove the foil and weights, then bake the pie for an additional 5 to 10 minutes, or until the crust is crisp and golden brown.  To partially bake a crust, line with foil and fill with weighs, but reduce the second baking to only 5 minutes.  Don't throw out your bean/rice weights!  Keep them in tupperware for your next pie.

To Flute Edges:  Hold your thumb and pointer finger (the one next to it) about half an inch apart, on one side of the dough (since I'm a righty, I use my left hand and work from the inside of the pie).  With the pointer finger on your opposite hand, gently push the dough between your two fingers.  Moving clockwise, place your pointer finger right next to the indent that you've created, and repeat.  You're aiming to get an even, wavy edge all around.  Believe me when I say that your first pie, or even your fifth pie, might have some wonky edges, but with a little practice this is a skill that you will master, and once you do all of your pies will look picture perfect!

Sweet Potato Pie?

 
I know, I was skeptical, too.  Or maybe you already know about sweet potato pie, and you're not skeptical at all, I don't know.  Truthfully, I thought this was something that only people in the South ate, and not once had I considered trying it (not that there are that many opportunities up here in the North, anyway!).  But then, in the course of 24 hours, I ran into about half a dozen recipes for sweet potato pie, and all of a sudden, my curiosity has been piqued.  After reading through several recipes, I decided on Joy's from Joy the Baker.  She was just so darn enthusiastic, I simply couldn't say no.  And it's still storming here, so with another day off on my hands, I clearly had to do something! 

The filling takes a little while from start to finish (somewhere in the neighborhood of two hours, perhaps, when you factor in cooling).  However, it can be made ahead of time and refrigerated until you're ready to bake the pie, which makes it convenient, too.  Joy makes the pie with a "no roll" crust, but I actually find that with a food processor, regular pie crust is faster to make, and rolling dough isn't that hard.  But really, this pie is all about the filling, and let me just say, Wow.  I definitely had a case of the wandering finger syndrome as I whisked the filling together (at least before I added the eggs!)  

As it baked the kitchen smelled divine,  and when it was finally baked and cool enough to eat, it not only met expectations, it surpassed them.  The filling is very similar to that of pumpkin pie, but its texture was slightly smoother, and flavor just a bit sweeter, just a little better, at least to my palate.  And I'm no pumpkin pie hater, but I truly think the sweet potato is just that much better.  Which is, needless to say, an exciting discovery.  The only thing I think I will try next time (and there will definitely be a next time), I will use just touch more spice (heaping spoons of the quantities listed below, not exact), and a touch less sugar (scant cups of the amounts listed below).  If you try this, and let me know what you think!

Sweet Potato Pie (Adapted only very slightly from Joy The Baker)

Makes one 9 or 10 inch pie

The filling is for a 10-inch pie, if you make a 9-inch on pie, you'll have a little filling leftover.  Still figuring out what to do with it...

* 2 cups mashed cooked sweet potatoes (2 large sweet potatoes)
* 3/4 cup packed brown sugar
* 1 1/4 teaspoon ground coriander
* 1/2 teaspoon freshly grated nutmeg
* 1/2 teaspoon cinnamon
* 1/8 teaspoon salt
* 1/4 cup (1/2 stick) butter, melted
* 1 12-oz can of evaporated milk, (or 2 5-oz cans)
* 1/2 cup granulated sugar * 3 large eggs
* 1 Tablespoon vanilla

1. Boil two whole large sweet potatoes in their jackets in a covered pot over moderate flame, until sweet potatoes are very soft and tender.  To test the done-ness, poke them with a sharp knife; there should be no resistance at all.  When the potatoes are done, remove them from the water and cool on a plate or wire cooling rack.

2. When the potatoes are cool enough to handle, peel off their skins (this should be very easy, just pull it off with your fingers) and mash potatoes thoroughly with a potato masher or an electric mixer until they are totally smooth--no lumps!

3. Measure 2 cups of mashed potato into a medium sized pot, and add the brown sugar, spices, salt, butter, and half the can of evaporated milk (or one of the small cans, if that's what you're using).  Heat on low for about 5 minutes, whipping with a wire whisk until butter is melted and mixture smooth and well combined.  Remove from fire and let cool in pot. 

4. In a large bowl (I just used the same one that I mashed the potatoes in), beat the three eggs with a fork. Add the second half/second 5-oz can of evaporated milk, granulated sugar and vanilla to the eggs and continue beating until creamy. Pour the cooled sweet potato mixture from pot into the egg mixture, and blend thoroughly with a whisk or the electric mixer.  Refrigerate mixture overnight or use immediately.  

5.  When you're ready to make your pie, preheat the oven to 450 degrees F with a cookie sheet inside.  

6. Meanwhile, prepare your crust (see instructions below, or use a frozen pie crust) and keep in the freezer until the oven is hot.  When the oven is ready, remove your crust from the freezer, and fill it nearly to the top.  Place the pie on the hot cookie sheet, and bake  at 450 for ten minutes then turn oven to 325 degrees F (300 with the convection fan turned on) and bake for 1 hour more, or until edges and center are raised and puffed and the center only shakes slightly.  

7. Remove from oven.  Let cool on a wire rack for at least 1 hour before serving.  Can be served warm or at room temperature.

Hot out of the oven and all ready to go to the potluck!

Single Crust for a 9 or 10 inch pie (Adapted from Martha Stewart)


* 1 1/4 cups all-purpose flour
* Scant 1/2 teaspoon salt
* 1/2  teaspoon sugar
* 1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
* 2-4 Tablespoons of ice water  


1. Dice cold butter into small cubes, and stick in the freezer for at least 15 minutes, to make them very cold and hard

 
2. In the bowl of a food processor, add flour, salt, and sugar, pulse a few times to combine. 

3. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds. 

4. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. The dough won't come together in the bowl, but to test to see if there's enough water, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time

5. Turn the dough out onto a piece of saran wrap.  Corral the dough, using the plastic to press it together into a ball, then flatten in into a disc.  Use the plastic to wrap your disc of dough, and refrigerate for at least 1 hour.  (Dough may be frozen for up to 1 month, too)

6. To roll the dough, lightly flour a rolling surface and your rolling pin, or place dough between two sheets of wax paper.  Start rolling from the center, and rotate the dough often to create an even circle.  Roll to about 1/4 to 1/8 inch thick, and until it reaches the correct diameter (2 inches bigger all around than the inverted pie pan).  Place your pie pan (ungreased--plenty of butter in there already!) right next to the dough, and gently lift it into the pan and center.

7. Trim any overhang that's too long, and use it to patch spots, if necessary.  Fold the overhanging dough  towards the center of the dish, and pinch the edge all the way around to create a lip.

Okay, well it's not as beautiful as the ones Martha likely makes, but hey, it will do!

Theo the Greek's Spinach Pie

I am pleased to say that there was a specific request that this recipe make it into the blog, which validates it, at least in my mind.  Sometimes when I cook, especially when it's just for me, I have trouble gauging how good or how interesting things are.  Last Saturday night though I hosted 16 Williams Womens' Crew alums at my parents' apartment, so I had a whole host of people to cook for.  I prepared a mix of new and tried-and-true recipes.  This particular recipe was new to me, and comes from Table Talk, a cookbook written by Martha's Vineyard cafe owner Carol McManus.  I heard about it when she was interviewed on a local NPR talk show, where she made particular mention of the much-requested veggie burger recipe.  So I took the book out for the veggie burger recipe alone, (which, at least a year later, I have yet to make).  I also copied down a handful of other yummy sounding recipes, including this one for Spinach Pie, which I had completely forgotten about until I was poking around my computer the other day, looking for something completely unrelated.  It turned out to be so popular that several friends requested that the recipe appear on the blog, so they could make it, to.

Theo the Greek's Spinach Pie is essentially a quiche but with more veg and less egg, so you can pretend that it's healthier.  It's super easy, comes together in minutes and then, if you happen to be making this for a party and desperately need to shower, you have a whole 40 minutes while it bakes to pull yourself together!  The only thing you have to remember is to give yourself enough time to let your frozen spinach thaw, since man, that stuff is like a brick!  I left my spinach in the fridge for 26 hours beforehand, assuming it would thaw in there, but it didn't.  So I put it in a colander on a cookie sheet while my oven was preheating to help it along.  A little unconventional, I know, but the microwave was otherwise engaged.  And once it's thawed, you need to squeeze the heck out of that spinach.  It holds a lot of water!  I justsqueezed it in my hands, but if I had had some cheesecloth, I think the best way is to put it in a piece of cheesecloth, twist the corners together to make a pouch, then just squeeze, squeeze, squeeze.  You do dry out the spinach a little more though when you saute it for a few minutes with the garlic and tomatoes.  I tweaked a few of the ingredient quantities so that they correspond to standard packages, instead of (what seemed to me to be) arbitrary quantities.  But it's essentially all the same, plus or minus a few ounces of spinach and tomatoes.

Update 1/24/12: I revisted this recipe and played with it a little more.  Further tweaks and ideas can be found here.

Theo The Greek's Spinach Pie (Adapted from Table Talk by Carol McManus)

Serves 8 or so

* 1 Tablespoon chopped garlic

* 3 Tablespoons olive oil

* 10 oz. package of frozen spinach, thawed and with liquid squeezed out

* 28 oz. can of whole tomatoes, drained and chopped into large pieces (or the equivalent in fresh tomatoes, about 2 cups)

* 1/4 teaspoon ground black pepper

* 1/2 teaspoon ground nutmeg

* 4 large or jumbo eggs, lightly whisked together

* 9 oz. feta cheese, crumbled into small pieces

* Basic pie crust for single pie (you can definitely use frozen here!)

1. Preheat oven to 350 degrees F.

2. In a frying pan, sauté garlic in olive oil over low heat for 2 minutes--keep an eye on it though.  It should get golden, but not burnt, or else it will just taste bitter.  Add defrosted spinach drained of liquid.  Sauté for 3 more minutes.  Add chopped tomatoes, pepper, and nutmeg, and sauté 2 more minutes.  Set vegetables aside to cool.

3. In a large bowl, whisk eggs.  Add cooled vegetables.  Fold in feta cheese, and pour into prepared pie crust.

4. Bake pie 35-40 minutes until firm in center.  Allow to cool for a few minutes before slicing and serving.


Enjoy!!

Cleaning Out The Fridge Quiche

 

See a theme here?  Cleaning out the fridge?  I've been on a kick lately.  Sometimes I get so overwhelmed by the odds and ends in my fridge that I'm just desperate to get rid of it all.  This week I haven't shopped once, it's been all about using up the stuff I already have.  

The dish du soir is quiche, one of my all time faves.  Eggy cheesy goodness in a pastry shell--sort of like souffle but richer, and practically worry-free.  This isn't the first time I've used quiche to clean out the fridge--some of my favorite combos have been born out of this very routine, such as my "southwestern" quiche: onion and bell pepper remnants diced and sauteed quickly and tossed with some of Emeril's Southwestern Essence or just a pinch of cayenne pepper and pepper jack cheese.  Or the dregs of a box of frozen spinach, thawed, squeezed dry, and paired with just about any cheese and a couple of dashes of nutmeg.  The list really could go on. 

Tonight's "Cleaning Out The Fridge" quiche was extra-special because I actually had pie dough that I needed to "get rid of."  If you recall, I had been planning on making mini-quiches last weekend for the Oscars, and after making the dough decided to scrap the project due to egg/cheese overload.  Usually I use frozen pie crusts for quiche (insert gasp here), but since I was going to make the mini quiches in muffin tins, I needed my own pastry dough.  The particular dough that I made, Martha Stewart's classic pate brisee, is supposed to keep well frozen for a month, but I knew if I didn't use it up soon many months would pass before I remembered I had it.  So I started thawing it in the fridge this morning, and by 6:30 it was ready to roll.  In addition to the pate brisee, I still had quite a bit of that ham left (remember, it showed up in potato gratin a few nights ago).  I also had some cheddar leftover from mac and cheese that we made about a month ago.  And, to pretend this dish had some nutritional benefit, I threw in one small onion, because I always keep onions on hand.

Before rolling the dough I assembled the custard part of the filling, which is more or less equal parts egg and sour cream (I use reduced fat), and about 1 cup of cheese, plus whatever meat/veg.  Can't you see how precise this recipe is?  Ha!  Clearly, I totally eyeball the whole thing.  So I mixed my egg, sour cream, and cheese, and on Erik's suggestion added some fresh dill and thyme that we had kicking around.  Then I diced the onion and sauteed it in a bit of EVOO until it had softened a bit, about 8 minutes probably.  Then I diced some ham in 1/4 inch dice or so.  When I was ready I sprinkled my silicone mat with flour, and rolled out the dough so it was about 18-1/4 inch thick.  After carefully transferring it to the pan and adjusting it so that I didn't have to stretch it to make it fit (apparently if you do this the pastry will shrink as it bakes), I rolled the overhanging edges and pinched around the edge to make a rim.  I kind of winged it, because actually, this is the first pie crust I've made from scratch.  But I'm happy to say, it was pretty easy!  Then I layered in the custard mix and the fillings....and realized I had waaaay too little.  I had made enough for a frozen pie crust, but my deep dish glass pan is nearly twice as big!  So then I mixed up some more custard mix, finished filling it, baked it for about 45-50 minutes, until it was set.  Erik put together a nice salad with mesculan, cuke, red bell pepper and chopped scallions dressed with a simple dijon-lemon juice-EVOO-S&P dressing (an easy classic), and dinner was served! 

I'm not going to lie, the quiche was delicious.  Although, I've never really met a quiche that wasn't.  While I will probably continue using frozen pie crust 90% of the time, the homemade crust was noticeably yummier, I thought (or perhaps I was just thinking about all that work making it...)  But whether you opt to duplicate tonight's recipe, or discover your own combination, think about quiche when you're thinking about cleaning out the fridge...or not.  It is so delicious that you should think about it next time you're having people over for brunch, or lunch, or dinner, or just whenever you want a delicious, easy dinner. 

Cleaning Out the Fridge Quiche

I had to nearly double the amounts of egg, sour cream, and cheese to make this fill my deep dish pie plate.  However, the amounts listed below are for your average sized frozen pie crust, which is what I use most of the time.

My half-filled quiche.  Oops.  If that were a frozen pie crust, it would have been perfect.

* 4 or 5 eggs

* About 1/2 a pint, aka 1 cup, of sour cream (reduced fat works fine)

* About 1 cup of grated cheese, plus and additional 1/4 cup or so to sprinkle on top. Semi-firm varieties, such as Cheddar, Swiss, Monterey Jack, and Gruyere work well

* Freshly ground pepper

At this point, that's all you need for a yummy plain quiche.  However, meat and veggie additions make it even yummier.  Tonight I used:

* 1 small onion, diced and sauteed in EVOO until softened

* About 1/2 cup diced ham (organic, nitrate-free, if you can find it)

* Fresh thyme, leaves stripped from the stems

* Fresh dill, chopped

1. Preheat your oven to 350 degrees F.  Remove your frozen pie crust from the freezer and allow to thaw while you prep filling.

2. Whisk together the egg, sour cream, pepper, herbs, and 1 cup of grated cheese in a bowl. 

3.  In a small skillet, saute onions in some EVOO over medium heat until they are softened, about 8 minutes.

4.  Dice ham to a 1/4 inch dice.

5.  Place pie crust on a cookie sheet (if you're using a frozen crust in a flimsy pan).  Pour about 1/3 of the custard filling into the pie crust (it doesn't matter if the crust hasn't thawed completely).  Sprinkle on about half the ham and onions, and then repeat with another 1/3 of the custard, the remaining ham and onions, and then the remainder of the custard.  This step doesn't have to be too precise, but I do it this way instead of mixing everything together to help ensure an even distribution of the chunky stuff.  Sprinkle the top of the quiche with the 1/4 cup of grated cheese. 

 Filled to perfection.  You don't want to go all the way to the top, because the egg will bake up a bit

6.  Bake quiche, on cookie sheet, for about 35-40 minutes, or until top is golden brown and the center of the quiche doesn't jiggle if you shake it gently.  If the crust is browning too quickly, cover it with a sheet of aluminum foil.

7.  Cool quiche for about 5 minutes before slicing, and serving like a pie.  Enjoy!

If you're feeling really inspired and want to make your own crust, try of Martha Stewart's classic pate brisee, recipe below.  The quantities listed make a single crust for 9 or 10-inch pan.

* 1 1/2 cups all-purpose flour

* 1/2 teaspoon salt

* 1/2 teaspoon sugar

* 1 stick unsalted butter, chilled and cut into small pieces

* 1/8 to 1/4 cup ice water 

1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.

2. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time. 

3. Turn dough out onto a sheet of plastic wrap.  If needed, use your hands to gently press the dough together into a disc.  Wrap tightly in the plastic and refrigerate for at least 1 hour. Dough may be stored, frozen, up to 1 month.

4.  To roll the dough, lightly flour a rolling surface and your rolling pin.  Starting rolling from the center, and rotate the dough often to create an even circle (or circular like shape)  Roll to about 1/4 to 1/8 inch thick, and until it reaches the correct size.  Place your pie pan (ungreased--plenty of butter in there already!) right next to the dough, and gently lift it into the pan and center.

5. Trim any overhang that's too long, and transfer the dough to a part that doesn't have much of a lip, if necessary.  Fold the overhaning dough over towards the center of the dish, and pinch the edge all the way around to create a lip.

 Behold!  My first pie crust!  The unsightly overlap will be covered with egg, so don't sweat it.

Mince Pies That Will Make You Swoon

I know, you're skeptical already. But it's true. I just made them, and they are delicious. I've never actually eaten mince before--I have only once been confronted with one mincemeat pie in my life time, and I'm not going to lie...I steered clear. It was at the annual Nantucket Historical Association Christmas party, which is done potluck-style. One employee spouse brought a massive, lasagna-sized mince meat pie beautifully with pastry spelling "NHA" on top. Points for creativity, but I couldn't tell if it was the kind of mincemeat with actual meat, the idea of which kind of creeps me out, so I didn't eat it.

However, my attitude towards mince changed last Sunday morning when I was elliptical-ling away at the gym while watching Nigella's Christmas Kitchen. Honestly, that woman can make dirty socks sound appetizing, and soon I found myself drooling over these adorable mini mincepies that she was making. Plus, cooking shows make everything look so easy, so immediately I thought, "I can do that!" The key to Nigella's mincepies is that she doesn't use meat. Her filling is fruity and boozy, and honestly, what better combination can you find? It's basically a glorified cranberry sauce spiked with port, brandy, and lots of spices and dried fruit. The crust, which was easy (and this is coming from a complete crust novice), is amazingly flaky, so these pies are in instant winner in my book. The only tricky part was tracking down the recipe online, and discovering that the whole thing is in ounces. F***ing ounces. Since Santa hasn't brought me a food scale yet (it's at the top of my list, though), I had to do a little bit of educated-guessing based on what I know from Cooking Light (which often gives weights & measurements for baked goods), and some internet conversions. However, internet conversions don't take food density into account, so I had to fudge things a little. But, given my delight with this recipe, I guess I didn't do too badly. I will give the BBC links for both recipes so that you readers who are food scale-equipped can just go to town, and I will also write out my measurement guesstimates. Prepare to be stunned by the deliciousness of these mincepies!

Nigella Lawson's Mincepies

Makes 36 pies

Crust:

* Something just shy of 2 cups of all purpose flour (8 oz)
* 1/2 stick of unsalted butter (2 oz)
* 1/2 cup of vegetable shortening, aka Crisco, (2 oz)
* Juice of 1 orange (or some Tropicana...whatever ;) (about 1/4 cup)
* Pinch of salt

Special equipment:

* Mini muffin tins (About 1.75 inches in diameter and .75 inches deep)
* Fluted biscuit cutter 2.25 inches in diameter 
* Star cookie cutter 1.5 inches in diameter

1. Sift the flour into a shallow freezer-proof bowl.

 
2. Pinch off bits of vegetable shortening and add to the flour. Dice the butter into small pieces and add to the flour. Toss to coat the fats.

3. Put flour mixture in freezer for 20 minutes.

 
4. Mix the OJ and salt in a measuring cup and place in the fridge.

 
5. After 20 minutes, place the chilled flour and fats into the bowl of a food processor. (If you only have a mini prep, like me, do this in 2 batches). Pulse a few times until the flour is in "porridge-like crumbs." Slowly dribble in the oj/salt mixture, still pulsing, until the dough just starts to come together. This step may not need all the OJ. However, if you need more liquid, use ice water.

 
6. Turn the dough out onto a floured surface. Using your hands, bring the dough together. Divide into 3 equal pieces and wrap each one in saran wrap and place in fridge for 20 minutes.

 
7. Working with one piece at a time, roll out the dough on a floured surface and using a floured rolling pin. Roll the dough so that it is thin but still sturdy enough to hold the filling--let's call it about 1/8 of an inch thick. Using a fluted pastry cutter 2 1/4 inches in diameter, cut out rounds of dough. Place rounds in mini muffin tins and gently press the dough into the cups, without stretching it.

 
8. Place about a teaspoon of mince mixture into the dough cups.

 
9. Roll out the dough scraps to a similar thickness and using a tiny star cookie cutter, cut out stars and place over the mince mixture.  (See the special equipment list for where to order the right size cookie cutters, if you can't find them locally)

10. Bake in a 425 degree oven for 10-15 minutes or until crust starts to turn golden brown. Keep an eye on these, because they don't take long to cook.

 
11. Remove from pans immediately and let cool on a wire rack. Allow pans to cool completely before starting another batch.

12. Dust with confectioner's sugar & enjoy!


Mince Filling

* 2.5 oz dark brown sugar (a scant 1/3 cup)
* 2 fl oz ruby port (1/4 cup)
* 10.5 oz cranberries, fresh or frozen (about 2.5 cups)
* 1 tsp ground cinnamon
* 1 tsp ground ginger

* 1/2 tsp ground cloves
* 2.5 oz raisins (a scant 1/3 cup)
* 2.5 oz currants (a scant 1/3 cup)
* 1 oz dried cranberries (a scant 1/8 cup)
* the zest and juice of 1 clementine
* 1 fl oz brandy (2 TBS)
* a few drops of almond extract
* 1/2 tsp vanilla extract
* 2 TBS honey

1. In a saucepan over medium heat, dissolve the brown sugar in the ruby port.

 
2. Once the sugar has dissolved, add the cranberries, spices, raisins, currants, cranberries, and clementine juice and zest, and stir.

 
3. Bring the mixture to a simmer (medium-low heat) and cook about 20 minutes or until the cranberries are quite soft and the fruit has broken down and absorbed the liquid.

 
4. Allow mixture to cool slightly, and then stir in brandy, almond and vanilla extracts, and honey. Stir well with a wooden spoon to make a thick paste.

  

5. If you are not using the mince filling right away, put in sterilized jars and once cool, store in fridge for up to 2 weeks.



Obviously I made these before I got my hands on the right size cookie cutters, but still, if these things aren't the best little morsels you've ever tried, then all I can say is you're a Christmas Grinch!

Key Lime Goodness

Apologies for being an absentee baker for some time. I don't know why, but I haven't been in the kitchen too much lately. Well, part of the blame goes to the fact that a week of August was spent in Maine for the wedding of Erik's sister Kelsey and her longtime beau Ross. While we were there we cooked dinner for his family for 3 nights, so we definitely got some practice cooking for a crowd, but things were too busy for blogging about it. And definitely no baking occurred, as it was so very, very hot up there.

However, we're back on Nantucket now and it's been a nasty, rainy weekend, the prefect backdrop for baking. Erik has been eying a key lime pie from In The Kennedy Kitchen, a cookbook of Kennedy family favorites written by Rose Kennedy's personal chef Neil Connolly. Many of the recipes in the book are fairly basic things, that Neil puts his own twist on, or jazzes up in some way. Of course, key lime pie is something that can be whipped together with a premade crust and some lime juice and condensed milk, but the Kennedys were not served such basic pies, oh no! Neil adds ground pistachio to his graham cracker crust--perhaps to play up the green? It also makes it taste very rich. Instead of thickening with with one easy can of condensed milk, Neil's recipe uses eggs and cornstarch and flour, and of course, the lime juice. I haven't ever done a side by side comparison of an "easy" pie and the Kennedy's pie, so I can't say which is better, although I certainly have no complaints about the one we made :)


Key Lime Pie, as enjoyed by the (mostly late) Kennedy family

*1 1/2 cups graham cracker crumbs (1 of the celophane wrapped packets in a box of crackers)
*1/2 cup finely chopped pistachios
*1/2 cup (1 stick) butter, melted
*2 cups milk
*1/2 cup granulated sugar, divided
*3 egg yolks
*2 1/2 tablespoons cornstarch
*1 tablespoon all-purpose flour
*1/2 cup key lime juice, fresh or bottled
*Whipped cream to garnish, fresh (the Kennedy way) or out of a can (my way)
*At least 1 lime, sliced into thin rounds for garnish, if you feel so inclined

1. Preheat the oven to 350 degrees F. In a medium bowl, stir together the melted butter, graham cracker crumbs and ground pistachios so that everything is moistened evenly.

2. Pour the mixture into a 10-inch pie pan and spread it evenly over the bottom and sides the pie pan. If you have a second pie pan, it can be pressed on the crumbs to help it form to the pan. Otherwise, use your fingers to compact it as much as possible.

3. Bake the crust for 6-8 minutes until it's golden brown (at least, so says the book. Since graham crackers are golden brown anyway, I found the change hard to distinguish, so I just took it out.) Allow to cool completely.

4. In a heavy medium-sized saucepan, combine the milk with 1/4 cup of the sugar. Bring the milk to a simmer and whisk to dissolve the sugar. Reduce heat to low.

5. In a medium bowl, whisk together the egg yolks, the other 1/4 cup sugar, cornstarch, flour, and key lime juice. Gradually pour the egg mixture into the milk, whisking all the while. Bring to a boil, whisking until the mixture begins to thicken. Remove from heat.

6. Pour the key lime filling into the pie crust and refrigerate until it's set (plan on at least 3 hours.)

7. Garnish with whipped cream and lime slices, if desired. (Look at the bottom right hand picture on the book cover to see how he does it.) Enjoy!