Cookaholics Bulletin Board

Found some pretty rhubarb and am making a strawberry rhubarb pie. Joanne Chang's recipe for pie crust is really good so I'm using that.
Woo hoo!

Can you post the recipe? It's time to harvest my rhubarb... I always freeze some but need to bring a desert for 4th of July dinner.

I'll post the crust soon when I get the chance (it is really good and uses frissage(?) the smearing method of incorporating the butter. No vodka and very flaky). The filling is CIs' If you don't have access, I'll be glad to post that too. Take care
Nancy

Thanks Nancy... I will be able to find the filling recipe. Looking forward to TTY the crust.
Ilene

I made the blueberry-rhubarb fool from CI yesterday. Not sure if I really liked the ginger in it, but it sure was a pretty color.

Nancy,

Fraisage is amazingly effective in getting a flaky crust. Living "high and dry" I use the technique frequently.

Amy

I used that technique for the first time a few months ago to make CI's rustic tart with frozen blueberries and peaches....it was excellent. Reminds me that I need to make that again!

If you knew what that means in swahili!

cc

Tee hee. Here's the recipe:
Pate Brisee From the cookbook Flour by Joanne Chang

1 3/4 cups unbleached all purpose flour (245 grams)
1 TBS sugar
1 teaspoon kosher salt
1 cup (2 sticks/228 grams) cold unsalted butter cut into 12 pieces
2 egg yolks
3 tablespoons cold milk
Makes about 18 ounces of dough, enough for one 9 inch double crust or lattice top pie ( She uses this dough for her pop tarts which are excellent!)

Using a stand mixer fitted with the paddle attachment (or a handheld mixer), mix together the flour, sugar and salt for 10 to 15 seconds, or just until the flour is no longer bright white and holds together when you clump it and lumps of butter the size of pecans are visible throughout.

In a small bowl, whisk together the egg yolks and milk until blended. add to the flour mixture all at once. Mix on low speed for about 30 seconds, or until the dough barely comes together. It will look really shaggy and more like a mess than a dough.

Dump the dough out onto an unfloured work surface, then gather it into a tight mound. Using your palm and starting on one side of the mound, smear the dough bit by bit, starting at the top of the mound and then sliding your palm down the side and along the work surface (at Flour, we call this "going down the mountain"), until most of the butter chunks are smeared into the dough and the dough comes together. Do this once or twice on each part of the dough, moving through the mound until the whole mess has been smeared into a cohesive dough with streaks of butter. (I love how clear she makes this!)

Gather up the dough, wrap tightly in plastic wrap and press down to flatten into a disk about 1 inch thick. Refrigerate for at least 4 hours before using. The dough will keep in the refrigerator for up to 4 days or in the freezer for up to a month.

(The filling recipe I used is from CI July 1995) I brushed the bottom crust with egg yolk as per her directions for the pop tarts.
I hope you like it.
Nancy

I'm assuming that the butter is supposed to be added in the first step?