stormmee

so having the task of trying to get the big freezer empty for a clean before
deep winter DH found a bag of cherries and a bag of mixed berries... i am
wondering
-do you have a pastry dough i can use with these guys to get them used up.
-i would like to make the original before rolling in the abm is this
possible.
-and i would like one that "portions the fruit if possible, say like a
filled roll or turnover??

any ideas??

Lee

--
Have a wonderful day

boron elgar

I would not advise using the ABM to mix any sort of pastry crust. It
just isn't created for it.

Do you have a food processor? They are perfect for pastry. Here is
what has become a favorite recipe for pate brisee. It is from Martha
Stewart and I discovered it over the summer for what she called a
"cobbler."

This was not used for what I would consider a classic cobbler, but
instead, the dough it rolled out into a very large circle, laid into
the pie plate, filling poured in, then the overly generous overhang of
dough is carefully folded up al the way over the top of the pie plate,
covering the filling. It was so successful that I will not ever
bother with the usual two crust pies, but use this method from now on.

http://www.flickr.com/photos/2564880...7621688558846/

Makes 1 double-crust or 2 single-crust 9- to 10-inch pies.
" 2 1/2 cups all-purpose flour
" 1 teaspoon salt
" 1 teaspoon sugar
" 1 cup (2 sticks) unsalted butter, chilled and cut into small
pieces
" 1/4 to 1/2 cup ice water
Directions
1. In the bowl of a food processor, combine flour, salt, and
sugar. Add butter, and process until the mixture resembles coarse
meal, 8 to 10 seconds.
2. With machine running, add ice water in a slow, steady stream
through feed tube. Pulse until dough holds together without being wet
or sticky; be careful not to process more than 30 seconds. To test,
squeeze a small amount together: If it is crumbly, add more ice water,
1 tablespoon at a time.
3. Divide dough into two equal balls. Flatten each ball into a
disc and wrap in plastic. Transfer to the refrigerator and chill at
least 1 hour. Dough may be stored, frozen, up to 1 month.

dee dovey

Thanks, Boron.

Your photos certainly make me want to have a go at this. In your photos,
were they blueberries? Or a combination of fruit?

Did you use the 'what I call standard deep pyrex 9-inch pie plate" with the
two tiny lip-handles on them?
Here is a photo at http://www.flickr.com/photos/teenyti...ey/2529491810/
that looks as if it might have been the deeper pie plate.


Once, I used the glass pyrex plate with a smaller recipe, half the amount
of the above recipe, that Ina Garten calls it a crosta, but the bottom
didn't turn out well for me. So, just to confirm - you used the whole
Martha Stewart recipe, and wrapped it totally over your fruit?

Also, I'm wondering about what temperature you baked it?

I don't think I'd ever have made a pie crust if I didn't use a food
processor, too. Great advice for all of us.

Dee Dee
P.S. Did you ever consider or actually make several balls of pate brisee
just because you had the ingredients and fp all out?

boron elgar

Combo. Probably blueberries, blackberries and either peaches or nectarines.


Yup, I use the old Pyrex deep dish plates for all my pies. They say 9.5" on them.


If I remember correctly, I used the whole recipe. And I wrapped it totally over the fruit.

Here recipe is included below. Although I would have used her temps as
a guide, I make the filling up based on what fruits I have in the
house and how ripe/sweet they are.


I do have a pastry blender - one of those wire gadgets for cutting in
butter, and I use it sometimes for cookies, actually, but for pie
pastry? Never. Cuisinart all the way.

I do that al the time. It freezes well. And my regular pie pastry
recipe from CI (from the 90s) calls for Crisco, I reach into the
freezer where I keep my sticks of it.

This month's Martha Stewart Living has a recipe for a pumpkin pie with
a shortbread crust. Maybe today or tomorrow I'll report on it, but
we're bursting at the seams with chocolate chip cookies and bagels
right now. I'd like to be able to waddle through the kitchen when I
make Thanksgiving dinner, so I may hold off on that pumpkin practice
run.

Boron

Summer Berry Cobbler
Ingredients
Serves 8.
" 1 1/2 pints blueberries
" 2 pints blackberries
" 1/2 cup sugar
" 2 tablespoons all-purpose flour
" 2 tablespoons freshly squeezed lemon juice
" Dash of ground cinnamon
" Pate Brisee (Pie Dough)
" 1 large egg yolk
" 1 tablespoon heavy cream
Directions
1. Heat oven to 400 degrees. Place berries in a large bowl. Add
sugar, flour, lemon juice, and cinnamon. Toss to combine. Set aside.
2. On a lightly floured surface, roll out the pate brisee into an
18-inch circle 1/8 inch thick. Fold the dough in half, and transfer to
an 8 1/2-by-2 1/2-inch round gratin dish or deep-dish pie plate.
Carefully press the dough into the bottom and sides of the dish,
allowing the excess to hang over the edge.
3. Spoon the berry mixture into the prepared dish, and fold the
pastry in over the fruit. Trim away excess pastry, leaving an opening
of about 3 inches in the center. Chill cobbler in the refrigerator
until dough is firm, 15 to 20 minutes.
4. Combine egg yolk and cream in a small bowl. Brush pastry with
the egg wash. Place cobbler in oven. Bake until crust is golden, about
30 minutes. Reduce heat to 350 degrees. Continue baking until juices
start to bubble up over the crust, about 35 minutes more. Remove from
oven, cool slightly, and serve.

dee dovey

Thanks for answering my questions. And added information.
We have an extra hour today, but it seems we're filling it up.
Dee Dee

~misfit~

Could you please tell me how much is a 'stick' of butter? I've seen it in a
few US recipies but don't know how much it is. Here in New Zealand we buy
our butter in 500g blocks.

Thanks,
--
Shaun.

"Give a man a fire and he's warm for the day. But set fire to him and he's
warm for the rest of his life." Terry Pratchet, 'Jingo'.

boron elgar

4 ounces, about 113 -114 grams.

We buy our butter in one pound packages, generally sectioned into 4, 4
ounce sticks.

Boron

stormmmee

no food processor i suppose i will have to do it by hand if i am going to
make it myself, Lee

--
Have a great day

~misfit~

Thanks Boron, that's handy to know.

Totally OT but I just bought a second-hand steamer (I figure it costs
around 40% of the price of using a stove-top steamer) and as well as
steaming my veges I'd like to find some recipies for steamed pudding etc.
You know, for when I can afford a treat. :-)

Any ideas?
--
Regards,
Shaun.

"Give a man a fire and he's warm for the day. But set fire to him and he's
warm for the rest of his life." Terry Pratchet, 'Jingo'.

boron elgar

OUr side of the pond does few, if any steamed puddings.

I must say that one of my kids (who is actually a certified adult)
requested a Christmas pudding. Since I am not sure how that will fit
in with Chanukah latkes, I haven't pursued it too diligently, but if
any posters here have tried and true pudding recipes, I'm game. Not
sure I can get suet, thought.

Boron