To print this recipe, click HERE
Pâte Brisée (Sweet Pastry Dough)
Makes one 10 inch tart crust (double recipe for 2 pie crusts)
200 g flour
100 g butter, cold
20 g sugar
4 g salt
1 TBSP water, cold
vanilla - a dash if desired
Using a knife or bench scraper, cut the butter into 1/2 inch pieces. On your work surface, make a pile with the butter and flour. Cut the flour and butter together until you have pea sized pieces. Work quickly so the butter does not get soft or warm. Gather the butter/flour mixture and make a circle with a well in the center. It will look like a flat wide volcano, with a three to four inch open space in the center. The chefs called this a fountain. Into the center add the water, egg, sugar and salt. With your fingers, swish these ingredients together until you feel that the salt and sugar are dissolved. Using the pastry/bench scraper, cut the liquid into the flour and butter. This is when you’ll find out if your countertop is level! The mixture will be shaggy and streaks and bits of butter.
Line the dough up in a long row (left to right) in front of you. The line will be about two inches thick, an inch high, and about twelve inches wide. Using the heel of your hand, smear the dough straight ahead across your work surface taking about 1/3 of the line of dough each pass. Work left to right ... or right to left. Once all the dough has been smeared, gather it back into the line and smear again. You’ll make about two to three passes. There will still be a few streaks of butter in the dough. Flatten the dough into a disk about 6 inches in diameter and 1/2 inch thick. Wrap the dough in plastic wrap or parchment paper, if you plan to use the same day. Chill the dough in the refrigerator for twenty to thirty minutes.
Here's a tip: The French term for smearing the dough is fraiser (freh-zey). Rather than mixing the dough, it creates layers of butter and flour. When the butter heats, it melts and becomes steam which pushes the layers of flour apart creating a nice flaking crust. Keeping the ingredients cold and chopping rather than mixing will keep the dough light and flaky. Over working the dough will develop the gluten making the dough tough and elastic. Resting the dough will make it much easier to roll.
Door Country Cherry Pie
4 cups pitted tart cherries
1 1/2 cups sugar
4 Tbsp cornstarch
1/2 tsp almond extract
1/2 tsp salt
1 Tbsp heavy cream
1 Tbsp granulated sugar to sprinkling on the crust
1 batch double crust pie dough - your choice
Preheat your oven to 400 degrees F.
After the cherries are pitted, drain off most of the juice, and add the cornstarch, sugar, salt and extract. Allow to rest for about 10 minutes.
Roll the bottom pie crust and place in the bottom of the pie plate. I would recommend a 9" pie plate, not too deep.
Place the cherries and most of the juice in the crust.
Roll the top crust and drape over cherries. Trim the top crust about 1/2 inch past the edge of the pan. Turn it under the bottom crust and with your index finger and thumb of one hand, press and pinch the crust around the other index finger. Make five or six inch slits on the top of the crust.
Brush the crust with heavy cream and sprinkle with sugar.
Place the pie on a parchment paper or silicone mat lined baking sheet. Bake at 400 degrees for 20 minutes. Reduce the heat to 350 degrees F, and bake until juices bubble out the top slits, about 30 minute more. If the crust starts to become too brown, tent the pie with foil or just make strips of foil to protect the edges from becoming too dark. Cool completely. It's best to serve a pie the day after it's made so the juices can thicken. You'll have a much prettier piece of pie.
Let me know your favorite Door County memories!