| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
|
April 1993 |
1 |
servings |
INGREDIENTS
|
|
Pate brisee; (recipe follows) |
| 1/2 |
|
Stick unsalted butter; melted and cooled |
|
|
; (1/4 cup) |
| 1 |
c |
Sugar |
| 1 1/2 |
c |
Buttermilk |
| 4 |
lg |
Eggs yolks |
| 4 |
tb |
All-purpose flour |
| 1 |
ts |
Vanilla |
| 1 1/2 |
ts |
Freshly grated lemon zest |
| 1/4 |
ts |
Salt |
|
|
Freshly grated nutmeg to taste |
| 1 1/4 |
c |
All-purpose flour |
| 3/4 |
|
Stick cold unsalted butter; cut into bits (6 |
|
|
; tablespoons) |
| 2 |
tb |
Cold vegetable shortening |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Ice water plus additional if necessary |
INSTRUCTIONS
FOR PATE BRISEE
Roll out the dough 1/8 inch thick on a lightly floured surface and fit it
into a 9-inch (1 quart) glass pie plate. Crimp the edge decoratively and
chill the shell for 30 minutes.
Preheat the oven to 350F. In a bowl whisk together the butter, the sugar,
the buttermilk, the egg yolks, the flour, the vanilla, the zest, the salt,
and the nutmeg and pour the filling into the shell. Bake the pie in the
lower third of the oven for 20 minutes, reduce the temperature to 325F.,
and bake the pie for 20 to 25 minutes more, or until the filling is set and
golden. Let the pie cool on a rack and serve it at room temperature or
chilled.
Make the Pate Brisee:
In a large bowl blend the flour, the butter, the vegetable shortening, and
the salt until the mixture resembles meal. Add the 2 tablespoons ice water,
toss the mixture until the water is incorporated, adding the additional 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 April 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“JOY – Jesus first, Others next, You last forever!”