Happy Memorial Day Weekend, friends!! Let’s take a minute and celebrate the glory of a long weekend.
So, remember back in January when I rattled off a long list of kitchen resolutions that I was determined to accomplish this year? Well, I’m like 90% behind schedule.
- Make a batch of red currant jam and bake bread from scratch for the ultimate piece of toast – partial credit since I have baked bread, but jam is on hold until red currant season (approximately July)
- Bake canelés – tried once, failed, need to revisit
- Bake French macarons – completed
- Make paella – project paella is in the works
- Create a totally inspired Smörgåsbord – no Smörgås to date
- Make classic Beef Bourguignon – tabling this one until the Fall, possibly October
- Learn to like lamb – currently researching lamb burger recipes
- Eat a top-notch banana split (I’ve never had one before) – feels like an August activity
- Make deviled eggs with my Mom (hers are the best) – pending
- Prepare a complete Summer meal using ingredients purchased at the farmers market – targeting late-June
- Try authentic ramen bowl – incomplete
- Make authentic jerk chicken – zero progress
- Make homemade mozzarella – ∅
- Master homemade pie crust – zilch
I’ve got 7 months left of the year to tackle some serious goals.
Now that the unofficial start to Summer is upon us, I’m introducing a new series of posts called, Time’s A Wastin’. I think it’s going to be wildly popular. Whether my kitchen endeavors are successful or total busts, you’ll bear witness to them here. Without further ado, let’s kick-start this first installment of TAW with a homemade pie crust.
Grab your rolling pin.
Strawberry Peach Polka Dot Pie
Adapted from 600 Acres
2 1/2 cups flour
1 teaspoon sugar
2 sticks butter (very cold)
1 pinch salt
1/2 cup ice water
Strawberry Peach Filling
5 medium peaches
1 quart strawberries, hulled and quartered
1/4 cup cornstarch/flour
1/4 cup sugar
Zest of 1 lemon
1/2 lemon, juiced
1. For the crust: add the flour, sugar, and salt to a food processor and mix to combine. Then add the cold butter in pieces (cut each stick into about 6 slices), and pulse until the mixture is crumbly with pea-sized lumps. Drizzle the ice cold water in slowly as the processor is running and stop right when the dough starts to come together in a ball. You may need more or less water, adjust as needed (I needed exactly 1/2 cup).
2. Turn the dough out onto a surface and gently push it together into 2 flattened discs. Cover each disc with plastic wrap and refrigerate or freeze until ready to use. I refrigerated overnight.
3. Make the filling: boil a medium pot of water. Once water is boiling, make an “x” with a knife at the base of your peaches and drop them in the pot. Let them boil for about 30 – 40 seconds, then take them out with a slotted spoon and drop them in a bowl of ice water for 30 – 60 seconds. Don’t leave peaches in the water for too long or they will become mushy. Once they are cool enough to handle, peel them. The skin will slip very easily if you start where you made the “x”. Once peeled, slice them into 1/3 inch thick slices.
4. Add the sliced peaches, strawberries, lemon juice, sugar, and cornstarch and zest to a medium bowl and mix gently to combine. (You can use cornstarch or flour or a combination to thicken the filling. I used 90% cornstarch and 10% flour to make 1/4 cup.)
5. Preheat the oven to 375.
6. Roll out the two discs of your pie crust separately on a floured surface until about 1/4 inch thick. Transfer the first rolled out piece to your pie pan.
7. Fill the crust with your fruit filling and any juice.
8. Using a small round cookie cutter or the end of a piping tip, cut polka dots out of the second rolled-out disc of crust. Drape it over the fruit filling and crimp the edges.
9. Brush the top of your pie with a pastry brush dipped in egg white and bake it for around 40-50 minutes (the top should be golden brown and the fruit should be bubbling). Allow to completely cool before serving.