Perfect Pie Crust

Dear Chase: 

My newest and latest obsession is making, baking and of course eating pie crust. I don't know what it is but whether it is savory or sweet, I have been making pies of all kinds as my dessert of choice. I just hope all of my friends and family aren't getting tired of all my different pie recipes. Ha! You know I heard someone once tell me, that the mark of a good baker is whether you can pull a pie crust from out of your back pocket. I must say that until recently I felt making your own pie dough was a bit daunting and not necessary if you can buy it in your near by frozen food isle. I mean with all that flour and making sure the dough isn't too tough, too thick or thin or heaven forbid not flaky enough. But after tasting my first homemade pie crust and learning how to make it from the Ultimate teacher (my mom), I am no longer afraid of making my own pastry dough. This Pie Crust recipe, also known as Pate Brisee (pronounced paht bree-ZAY), which make a deliciously rich and buttery flavored pastry with a crisp and flaky texture. In my many tested recipes, I prefer using half butter and half shortening. The butter will add flavor to your pie dough and the shortening will give it that flaky and tender texture that you are looking for in a pie crust. 

This dough is great for savory pies such as chicken or turkey pot pie and for the sweet pies, well the list goes on and on but I have to say that my new favorites are coconut pie, banana cream pie and blueberry. I still love the all American Apple pie but I do like to keep things interesting and mix it up a bit. 

My next pie to make is a caramel apple pie for a family dinner coming up soon and with peaches and so many other fruits in season, I am thinking of a peach/raspberry pie is worth a try. 

Stay tuned.... and check out the recipe below

Follow this recipe below and starting making your very own pie crust at home. 

Pie Crust Recipe:

2 1/2 cups  All-purpose flour

1 teaspoon  salt

1/2 cup (1 stick) unsalted butter, chilled, and cut into small cubes 

1/2 cup All Vegetable Shortening or Butter Flavored

1/4 to 1/2 cup ice water

Place the flour, salt, and sugar in a large bowl (chill the blow for 15 mins in the refrigerator, if possible)  Add 1/2 c. Butter (cut into pieces and chilled) and 1/2 c. shortening (cut into pieces and chilled). Using a pastry blender or even your fingers, blend the fats into your flour mixture. The mixture should resemble coarse meal with a crumbly texture. Pour 1/4 cup (60 ml) of ice water in slowly and start to blend using a fork or even your hand until the dough starts to clump together when pinched. If the dough is dry, add the remaining water. 

Turn the dough out onto your work surface and gather it into a ball. Divide the dough into two equal pieces, flatten each portion into a 5 inch  cover with saran wrap and refrigerate for 30 - 60 minutes, or until firm enough to roll out. (This will chill the butter and allow the gluten in the flour to relax).

Cheesecake Factory

Dear Chase:

For anyone who knows me knows that I am not really a fan of many cheese based products  but these mini cheesecakes are one of the few exceptions to my many rules. I didn't really like cheesecake growing up as a child and I always turned down anything I was offered if there was any form of cheese in it. But cheesecake is very different in my book. This particular recipe is very similar to a New York style cheesecake, smooth, full of flavor and texture with just a hit of lemon and a tang of sour cream. I made these to serve at our monthly family gatherings and they are a huge hit!

Daily Dose

Dear Chase:

The word of the day is "Inspiration"- a stimulation or arousal of the mind, feeling, or even to special or unusual activity or creativity. Inspiration can come from any action, influence or idea that propels or entices one to act. That is how the dictionary defines "Inspiration" but I define it with visual images or captivating stories that really makes me think or "snap to" as they say. My lasted dose of  "Inspiration" comes from a very talented woman that is not only a wonderful mother, great cook but one of my favorite actresses...."Gwyneth Paltrow" and her first ever cookbook, "My Father's Daughter". I loved her stories about how she learned to cook with her father, testing recipes and really using those times to build this amazing bond between them. That is how I feel about you and the bond that we share. I know you don't remember this but I  use to bake a lot with you when I was pregnant with you and  I would test out all sorts of recipes in hopes of cooking all these delicious dishes that you would be able to enjoy someday. (little did I know how picky of an eater you would be, ha!) I know I have been really busy lately and I havent' been baking as much but since learning about this new book, I can't wait to get back into the kitchen and test a few of "Gwyneth's" favorite recipes. 
  
Stay tuned as I will try out (3) of her favorite recipes and taste test them myself. I do tend to take any recipe that I find and modify it and make it my own but I will make all these recipes true to the ingredients and see how they turn out. I already know that I will try her pancake recipe and leave it in the refrigerator overnight. I did always think that any batter somehow works better after the dough or batter has time to settle. We shall see... or should I say "eat".

Morning Glory

Dear Chase:

I must say that this is absolutely without a doubt the best banana bread that I have ever made. It is light, moist, full of banana flavor with just a hint of cinnamon. I was once again spending my entire Sunday night in the kitchen making lunch for you and your dad for the week and I was about to throw away these bananas that looked pretty rotten. Instead of tossing them away, I decided to not waste such a perfect ingredient or opportunity to make some delicious banana bread for my breakfast tomorrow and possibly the rest of the week! You know when it comes to using fruit in baking, the more ripe the fruit, the better the end result will be. We will both enjoy these tomorrow together, you with a bottle of milk and I will enjoy a slice with my cup of Joe.

Coco-Nutty!

Dear Chase:

It looks like bananas are not the only thing in season right now.. it seems like pies are all range for our household. This pie is the 6th pie that I have made since the super popular banana cream pie. I don't know what it is but there is just something so warm and spring-like about pies. I love pies so much, that I don't really even have one favorite. I love all sorts of pies, from apple, blueberry and peach to chocolate, pecan, or any other pie you can think of. The newest pie to hit our island is this super creamy, decadent yet light as air, coconut cream pie. I would have to say that the inspiration for this recipe started when I came across this article about the many health benefits of coconut water. The article talks about the many benefits of coconut water from increased metabolism, better hydration, promotes weight loss to boosting your immune system. Your grandmother has always told me how the juice from a young coconut is good for your health but I never really thought much of it until now. It really sparked my interest as well as the inspiration for this particular dessert. I'm not saying it is the same thing by any means but my baking inspiration does come a lot from seasonal ingredients to a specific ingredient that I want to try.  This coconut cream pie is so easy to make and there is no baking required. Follow my simple recipe below and give it a try....

Ingredients:

2c. Heavy Cream
1c. Whole Milk
4 Large Egg Yolks
1/2 c. Cane Sugar
1/4 c. Cornstarch
1 Vanilla Bean, scraped or Vanilla Extract
1 c. Shredded Coconut
1 Pre-made pie crust or you can use my pie crust recipe



Directions:

Filling:
In a large pot, simmer the (1c.) heavy cream, milk, sugar and cornstarch all together. Add egg yolks one at a time and slowly whisk together. Continue to stir at medium heat but do not let the mixture come to a boil. As you stir, mixture will start to get thicker forming a custard-like consistency. Remove from heat and stir in your vanilla bean or vanilla extract. Let cool before putting into pie crust.

Pie Crust:
Take crust out of the packaging and bake in the oven for 12-15 at 350 degrees, until golden brown.


Take your cooled pie crust and pour your custard filling and smooth the top. Next toast the coconut on a sheet try in the oven at 350 degrees for 5-8 mins. Then, whip the remaining heavy cream in a mixer at high speed until the cream thickens and top off the pie with a big dopple of whipped cream. Lastly, sprinkle the toasted coconut over the pie and chill in the refrigerator overnight.

DAMN!

Dear Chase:

I'm guessing you are wondering if mommy is using a bad word or is there another meaning to these four letters. ...and the answer would be "YES" In almost any other case, this is not a word that you or anybody should be using except for this one purpose. Your father and I have a love for movies ...comedies, dramas, and even an occasional horror film but most of all we love kicking back and spending some time watch a great film. Your dad likes to watch his movies with a nice glass of wine and his i-phone in hand. I, on the other hand like to watch my movies with a decadent, calorie-filled dessert that I had prepped the night before. We started do this more so after you turned "1" and we actually had the energy to get through an entire movie..ha! So, soon after "DAMN" Fridays were born....aka- "Dinner and Movie Night". Your little cousin Cody, Auntie Vanessa and Uncle Jeff now join us for movie nights and it has become somewhat of a tradition for the past two months. We very much look forward to seeing them after a long week at work and it gives you a great opportunity to play and get to know Cody more and more plus it gives me an audience to share with two other dessert lovers!

Enjoy this time with your cousin Cody....you are building so many memories together without even knowing it.

Twix

Dear Chase:

It seems like forever since I baked my last dessert but all it takes is a birthday party, a gathering of friends and family to bring me right back to the kitchen and become one again with my beloved mixer :) I know you have seen me make this dessert several times in the past months but I have to say that they are just as addictive to make as they are to eat.The best way to describe these decadent little chocolate-caramel tart-lets is to compare them to a candy bar. There are so many different candy bars out there....from almond joy, snickers to butterfinger and kit kat but I have to say my favorite is still  "Twix". The perfect combination of a cookie and candy bar all rolled into one. The secret to this recipe is the homemade caramel sauce that give each tartlet this chewy/moist texture.

For my recipe on this must have treat, you can email me at sweetjoysf.com