INGREDIENTS

INSTRUCTIONS

FOR 2 RECIPES PATE BRISEE
Roll out half the dough 1/8-inch thick on a lightly floured surface, fit it
into a 9-inch deep-dish (1 quart) pie plate, and trim the edge, leaving a
1/2-inch overhang. Chill the shell while making the filling. In a large
bowl toss together the berries, the cornstarch, 1-1/2 cups of the sugar,
the lemon juice, the nutmeg, and the cinnamon until the mixture is combined
well, mound the filling in the shell, and dot it with the butter bits.
Roll out the remaining dough into a 13- to 14-inch round on a lightly
floured surface, drape it over the filling, and trim it, leaving a 1-inch
overhang. Fold the overhang under the bottom crust, pressing the edge to
seal it, and crimp the edge decoratively. Brush the crust with the
half-and-half, make slits in the top crust, forming steam vents, and
sprinkle the pie lightly with the additional sugar. Bake the pie on a large
baking sheet in the middle of a preheated 425F. oven for 20 minutes, reduce
the heat to 375F., and bake the pie for 35 to 40 minutes more, or until the
crust is golden and filling is bubbling. Serve the pie with the ice cream.
To make pate brisee:
In a large bowl blend the flour, the butter, the vegetable shortening, and
the salt until the mixture resembles meal. Add 2 tablespoons ice water,
toss the mixture until the water is incorporated, adding more ice water if
necessary to form a dough, and form the dough into a ball. Dust the dough
with flour and chill it, wrapped in wax paper, for 1 hour.
Gourmet July 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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