Today’s recipe is from Nick Malgieri’s Pastry: Foolproof Recipes for the Home Cook. From top to bottom, it has a layer of vanilla flavored whipped cream, cooked raspberries, a simple (and very good) vanilla pastry cream and an interesting pie crust made with flour, salt, baking powder, butter and eggs – no water.
In fact, the dough for this pie crust comes from what Nick Malgieri calls “a whole new generation of doughs” which he invented for home bakers. Along with the Flaky Buttery Dough that goes with this pie, there’s a savory crust made with olive oil (Malgieri calls it his new favorite), a modern take on a lard crust, a sour cream dough, a yeast risen dough and many, many, more. But it’s not all pie dough. The book starts with the basic pie dough and eases the reader into strudel dough, puff pastry, thin dough similar to phyllo (yikes) and brioche using even more of Malgieri’s new, user-friendly doughs.
I’ll be baking from this book for years to come and hope to eventually master croissants. For now, here is the pie recipe. I’ve paraphrased a bit to note a few things I had to do differently. For instance, I was stuck using reduced fat milk for the pastry cream, yet it worked just fine. I didn’t strain the pastry cream and paid the price with some lumps (nobody noticed), and I used powdered sugar in the whipped cream topping. So even with my little alterations, the pie was a hit and I hope we finish it soon so I can move on to another recipe.
- 2 1/3 cups/315 grams unbleached all-purpose flour (spoon into dry-measure cup and level)
- 1/2 teaspoon fine sea salt
- 1 teaspoon baking powder
- 8 ounces/2 sticks/225 grams unsalted butter, chilled and cut into 1/2-inch pieces
- 2 large eggs
- 3 half-pints of fresh raspberries, picked over but not rinsed (I rinsed mine anyway)
- ½ cup sugar
- 2 tablespoons cornstarch
- 2 teaspoons finely grated lemon zest
- 3/4 cup whole milk (Reduced fat milk worked for me)
- 1/4 cup heavy whipping cream
- 1/4 cup sugar, divided use
- 3 large egg yolks
- 2 tablespoons unbleached all-purpose flour
- 1 teaspoon vanilla extract (I used vanilla bean paste)
- 1 cup heavy whipping cream
- 2 tablespoons sugar (I used 1/4 cup powdered sugar)
- 1 teaspoon vanilla extract (I used vanilla bean paste
- Make the crust first. You'll only use half of this recipe (1 round ) for the pie.
- Combine the flour, salt, and baking powder in the bowl of a food processor; pulse several times at 1-second intervals to mix.
- Add the butter and pulse again 3 or 4 times. Use a metal spatula to scrape the side of the bowl and mix the butter pieces throughout the flour. Pulse again 3 or 4 times.
- Using a fork, beat the eggs to break them up, and add to the bowl. Pulse again until the dough almost forms a ball; avoid pulsing too much, or the pieces of butter needed to make the dough flaky will become too small.
- Invert the dough onto a lightly floured work surface, carefully remove the blade, and quickly press the dough together.
- Divide the dough into 2 pieces, form into thick disks, and wrap each in plastic. Chill for a couple of hours before rolling.
- Prepare your pie shell by rolling it into a 12 inch circle, laying it over a 9 inch pie pan (not deep dish), trimming and crimping. At this point, it’s a good idea to freeze the shell for an hour or until ready to use. This will help prevent shrinkage.
- To bake the pie shell, prick the frozen crust with a fork, then cover the frozen crust with parchment paper. Weigh down the middle with pie weights or beans and let the parchment loosely cover the edges. Bake at 375 degrees F for 15 minutes, then remove weights and parchment and bake uncovered until golden brown.
- To make the raspberry filling, combine 1/3 of the berries and the sugar in a nonreactive saucepan and mash. Place over low heat and bring to a simmer. Meanwhile, whisk the water and cornstarch together. When the berries begin to boil, stir a third of the juices into the cornstarch mixture. Continue stirring until the juices thicken, return to a boil, and become clear. Stir in the lemon zest off the heat, than scrape the thickened raspberry mixture into a bowl . Press plastic directly against the surface and let the mixture cool. When the mixture cools, you'll stir in the remaining fresh raspberries.
- For the pastry cream, combine the milk, cream and half the sugar in a small saucepan and whisk to combine. Place over low heat and bring to a full boil. Meanwhile, in a bowl, whisk the yolks and the remaining sugar. Sift the flour over the mixture and whisk it in.
- When the milk mixture boils, whisk it into the yolk mixture. Strain (I just poured) the pastry cream back into hot pan and place over medium heat. Use a small pointed end whisk to stir constantly, being sure to reach into the corners of he saucepan until the cream come to a full boil and thickens. Continue to cook, whisking constantly, for 30 seconds. Off the heat, whisk in the vanilla.
- Scrape the cream into a glass bow and press plastic wrap directly against the surface. Chill until cold.
- To finish the pie, whip the cream the sugar and vanilla to a soft peak.
- Evenly spread the cooled pastry cream in the bottom the full baked pie crust. Fold the fresh raspberries into the cooled, thickened cooked berries (if you haven't already) and spread the fruit on top of the cream. Re-whip the cream if necessary and spread it over the berries.
- Keep the pie at a cool room temperature until serving time (I put it directly in the refrigerator). Refrigerate the leftovers.
Raspberry Cream Pie
9 inch baked pie shell (see note on baking time) — not deep dish