A year ago I got together with the famous pie sisters, Catie and Sarah, to learn the secrets of pie.
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| With the pie sisters themselves |
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| Lutz pie crust |
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| Lemon rind garnish |
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| Lemon Raspberry Ribbon Pie |
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| Sour Cream Lemon Pie |
No Fail Pie Crust
(from the Lutz Kitchen)
4 cups flour ½ cup water
1 tsp. baking powder 1 egg
1 TBSP. sugar 1
TBSP white vinegar
1 tsp. salt
1 ¾ cup Butter-flavored Crisco
In a mixing bowl, combine
flour, baking powder, sugar and salt. Add Crisco and cut ingredients together
with pastry blender until crumbly. In liquid measuring cup, combine water, egg
and vinegar. Whisk or mix wet ingredients together and pour into dry
ingredients and blend well. Spread a thin layer of flour on counter top and roll
out dough 1/4” to 1/8” thick. Recipe makes 2 double crusts or 4 baked shells.
For baked shell (used for cream pies): Pie Rice is used here as a weight to
avoid the crust from shrinking while it bakes (you can also buy “pie weights”
at the store, but the foil and rice provide more of an equal distribution of
weight). Roll out dough, place in pie pan. Trim edges or make the crust of your
choice. Use a fork to lightly poke the dough around the middle and sides of the
pan to minimize air bubbles. Take an approx. 14x12 piece of aluminum foil and
gently center it in the pan on top of the dough. The crust sides and top should
at least be covered so the rice won’t touch the dough. Fill pie pan with rice
until mostly full. Don’t be shy with the rice.
Bake pie with foiled at 425 degrees for 15 minutes total. Cook with the rice
for the first 10 minutes. Pull out the pie and take out the foil with rice in
it. Warning: It will be hot. Let it cool a bit then store Rice in Ziploc bag
for future use as “Pie Rice”. Cook crust alone for remaining 5 minutes. Set
aside to cool and then put in your desired filling. ENJOY!
Leftover dough can also be used
for chicken pot pies or as a “cinnamon pie crispy” rolled out flat, cut into
strips and sprinkled with cinnamon sugar.
Dough life: refrigerate it for
up to 2 weeks or freeze it for up to 3 months.
Lemon
Raspberry Ribbon Pie- Lutz House
Raspberry Layer
1- 12 oz. package of frozen raspberries (pull out about 4-6 berries for
garnish)
¼ cup cornstarch
1 cup sugar
Lemon juice to taste
Thaw/Heat the bag of frozen berries in the microwave for 1-2 minutes. Mix
cornstarch and sugar together in a little bowl. Dump the thawed raspberries and
accompanying juice in a large saucepan on the stove, and whisk in the sugar and
cornstarch over medium heat. Once well blended add lemon juice to taste and
cancel out any cornstarch-y aftertaste. If you like your raspberry filling a
little tangier add more lemon juice. If not, add just enough to get the taste
you want. Let it cook over a medium low temp constantly stirring to prevent
scorching. The berries will be broken up. You want it about the consistency of
a slightly thicker jam- not jelly. Once you get to that consistency, take it
off the heat and let it cool down to at least room temp (any hotter and it will
melt the layer beneath it).
Lemon
Mousse Filling (You’ll need two mixing bowls.)
Bowl #1
1 can sweetened condensed milk
½ cup fresh lemon juice
Bowl #2
2 ½ cups whipped heavy whipping cream (1 ½ cup for the filling and ½ cup for
the topping.)
In a medium sized bowl, whisk the sweetened condensed milk and
lemon juice together and mix it up until well blended. Set aside in the fridge.
This should set up fairly quickly in the bowl but don’t worry about it.
Filling: Whip up the 1 ½ cups of heavy whipping cream to fairly stiff
consistency. You want it to be stiff, but manageable because you’re going to be
mixing it into the lemon mixture. Take the whipping cream and gently fold it
into the pudding. Blend well and you’ll get this really nice mousse. Put into
the fridge and let it chill and set up a bit (maybe 10 minutes, 15 max if you
get distracted, that’s okay).
Topping: Whip up remaining 1 cup of whipping cream with ¼ cup sugar (to taste)
for your topping. Let that chill in the fridge.
Garnish: Whole raspberries, lemon twist or grated rind.
LET’S PUT THIS BABY TOGETHER!
Put about 2/3 – ¾ of the lemon mousse into the pie shell.
Take the room temp raspberry sauce and spread a good sized layer on top of the lemon
mousse in the pie shell (eyeball it). Top with the rest of the mousse (if you
don’t use it all, you have some awesome leftover mousse to snack on
later). Top with the remaining 1 cup of
sweetened whipping cream. Add single berries, lemon twist or grated peel for
garnish. Refrigerate. Done.
Sour Cream Lemon Pie –From the Lutz Kitchen, adapted from
Taste of the Country Cookbook
Part One:
1 cup Sugar 3 TBSP + 2 tsps Cornstarch
½ cup fresh lemon juice (fake is not as good, TRUST me)
3 egg yolks, slightly beaten 1 cup Milk (preferably 1% or 2
%)
Part Two:
¼ cup Butter (a ½ stick) 1 cup Sour Cream
1 cup Whipped Heavy Whipping Cream ¼
cup Sugar
lemon rind twists as garnish 1-
9” cooked pie shell
1) Combine sugar, cornstarch together in a medium bowl and
blend well. Add sugar/cornstarch, lemon juice, egg yolks and milk into a medium
heavy saucepan; cook over medium heat until thick (will scorch- keep
stirring!). Once thick, remove immediately from heat and set aside to cool
down.
2) Stir in butter and
cool mixture to room temperature. While custard is cooling, combine sugar and
whipping cream in a bowl and whip to desired consistency. Set Aside. When
custard reached room temp, fold and mix in the sour cream until well blended
and pour filling into a cooled cooked pie shell. Cover with the whipped cream
and garnish with a lemon twist or shavings. Refrigerate. Enjoy!
This week I recreated Lemon Raspberry Ribbon for Thanksgiving and used my mom's pie crust recipe, which she learned from her mom.
Grandma Phyllis's Pie Crust
1 1/3 c flour
1/3 c oil (overflow the cup a bit)
1/2 tsp salt
2 Tbsp ice cold water (over flow a bit)
Stir together. Make into a ball. Put some water on the counter. Stick a big rectangle of wax paper to it. Put the ball in the middle of the wax paper. Top with another piece of wax paper. Roll it out into a big circle. Peel off the top wax paper. Put your hand underneath the bottom wax paper and your other hand under the pie plate. Clap your hands together so that the pie crust gets centered in the pie plate. Flute the edges. Poke with a fork.
