Slice of Life: Pie for the Fourth of July

By Eileen Goltz

Issue of July 3, 2009 / 11 Tammuz 5769

My bestest friend Janice and I were walking (the only form of exercise besides eating that we’re not allergic to) the other day, contemplating, in our infinite wisdom, exactly what we thought the official food of the Fourth of July should be. While burgers, hot dogs, lemonade and ice cream all made our top 10 list, the one food that had both of us salivating and nodding our heads in agreement was the pie. Or more specifically for the Fourth, a FRESH fruit/berry pie.

Making a crust for a pie is both easy and complicated at the same time. The ingredients are simple, flour, shorting, salt, (sometimes sugar) and water while the technique is what takes practice. The biggest problems most people have when they first attempt to make a pie crust is the tendency to overwork the dough and to use shorting that is too warm.

Once you get the crust down, the fresh summer fruit filling combinations are astronomical. Don’t worry, most fruit pie fillings are quite forgiving. If you are making a mixed fruit pie, feel free to vary the combinations of fruit. If your taste buds crave a pie sweeter than a specific recipe, add a bit more sugar. Just know that the filling could become a tad more runny or gummy. Personally, I don’t worry so much about a little extra juice or goo, just as long as I get to eat it.

I’m lucky to have access to excellent pie bakers who are all very happy to share their expertise and recipes. They say it’s the crust that sets the tone for the whole pie experience and it’s the fruit filling that’s, pardon the pun, the frosting on the cake.

The Fourth of July is one of those amazingly wonderful holidays that don’t require you to do anything more than show up and celebrate. So choose to attend parades or fireworks or barbeque or all of the above and rejoice in the freedom to do so. But, while you’re celebrating with family and friends take a moment to consider that there are American men and women out there in this crazy world of ours fighting to protect that freedom. This is the perfect day to thank them, honor them and pray for their safe return.

Pie Crust Tips:

• Always chill pastry dough before rolling and cutting, and always chill it again afterwards, before baking, to relax the gluten.
• For a two-crust pie, brush a little water around the edge of the bottom crust before placing the top crust. This creates a good seal once the two are crimped together.
• Left over dough can and should be used. Cut out rounds of leftover pie dough. Turn a muffin pan upside down. Press dough rounds onto bottoms of muffin cups. Bake, placing the upside down pan on a cookie sheet at 425 for 7 to 8 minutes or until lightly brown. Invert pan onto a wire rack. Use tart shells for pudding and other desserts or fill with creamed sauces.
• Use waxed paper to measure your pie dough. The standard pie pan is 9 inches in diameter so you’ll need a 12-inch circle of dough. Since wax paper comes in a 12-inch width, simply tear off a piece 12 inches long, then roll your circle of dough so it touches the center of all four sides of the square.

EZ PIE CRUST (pareve or dairy)

• 3 1/2 cups flour
• 1 tsp salt
• 1 cup solid shortening (margarine, butter, Crisco, or a combination)
• 3/4 cup cool water (more or less) not cold

Combine the flour and salt into the bowl of a food processor. Cut the shortening into 8 pieces Put shortening into the processor. Pulse until the mixture looks like small peas, with the shortening being totally incorporated into the flour.

Pour half the water in and process for about 20 seconds. Continue adding the water until it comes together in a soft ball of dough. You may need more or less water depending on the humidity. Do NOT OVER PROCESS the dough. Work the dough as little as you have to, just enough to keep it formed in a ball.

Divide the dough into 3 or 4 equal portions. Cover the dough and refrigerate it 30 minutes or overnight.

Take a handful of flour and sprinkle it over a flat dry surface. Put a ball of the dough in the middle of the flour. Coat your rolling pin with flour. Start rolling the dough with the pin, turning the dough to get a round shape. This may take several passes over the dough, turning this way and that. Flip the dough over carefully, adding flour to your surface as needed. Finish rolling on this side to make a circle that is 4” bigger than your pan. Fold the dough in half; place it in the pie pan unfolding to fit. Trim it if necessary. You want to have enough to fold the edges under for a rim pressing the edge. If you are making a one crust pie like a pumpkin or pecan you can crimp the edges or press it down. Just make sure that the edge is slightly higher than the pie pan so that the filling doesn’t run out. Makes enough dough for 2 - 9 inch crusts with a little dough left over.

CRISCO® PIE CRUST (pareve)

Single Crust

• 1 1/3 level cups flour
• 1/2 level teaspoon salt
• 1/2 cup Crisco®
• 3 tablespoons cold water

Double Crust

• 2 level cups flour
• 1 level teaspoon salt
• 3/4 cup Crisco®
• 5 tablespoons cold water

9-inch Deep Dish Double Crust or Two 10-inch Double Crust

• 2 2/3 cups flour
• 1 teaspoon salt
• 1 cup Crisco®
• 7 to 8 tablespoons cold water

Spoon flour into measuring cup and level. Mix flour and salt in medium bowl. Cut in Crisco using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks. Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough will form ball. Divide dough in half, if making double crust. Press between hands to form one or two 5 to 6-inch pancakes.

Flour dough lightly. Roll into circle between sheets of waxed paper on dampened countertop. Peel off top sheet. For single crust, trim one inch larger than inverted 9-inch pie plate. Flip into pie plate. Remove other sheet and press pastry to fit. Fold edge under and press to form a crust higher than the pan.

For a double crust, flour each half of dough lightly. Roll into circles between sheets of waxed paper on dampened countertop. Peel off top sheet for bottom crust. Transfer bottom crust to pie plate. Remove other sheet and press pastry to fit. Trim edge even with pie plate. Add desired filling to unbaked pie crust. Remove top sheet from top crust. Lift top crust onto filled pie. Remove other sheet. Trim to 1/2-inch beyond edge of pie plate. Fold top edge under bottom crust. Press edges together and crimp or flute Cut slits in top crust to allow steam to escape. Bake according to specific recipe instructions.

For single baked pie shell, heat oven to 425. Thoroughly prick bottom and sides with fork multiple times to prevent shrinking. Bake for 10 to 15 minutes or until lightly browned. For recipe calling for unbaked pie shell, follow baking directions given in that recipe.

Modified from Crisco web site

MIXED UP STREUSEL BERRY PIE (dairy or pareve)

Crust

• 2 1/4 cups flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 7 tablespoons chilled unsalted butter or margarine, cut into 1/2-inch cubes
• 1/3 cup chilled solid vegetable shortening, cut into 1/2-inch cubes
• 6 tablespoons (about) ice water

Topping

• 6 tablespoons (packed) golden brown sugar
• 6 tablespoons whole almonds
• 6 tablespoons (3/4 stick) chilled unsalted butter or margarine, cut into 1/2-inch cubes
• 4 1/2 tablespoons old-fashioned oats
• 4 1/2 tablespoons all purpose flour

Filling

• 1 cup sugar
• 1/4 cup quick-cooking tapioca
• 2 tablespoons fresh lemon juice
• 5 cups assorted fresh berries (such as raspberries, blackberries, and blueberries; about 8 ounces of each)

In a food processor combine the flour, sugar, and salt. Process until combined. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Add 5 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.

For topping:

Combine all ingredients in processor. Process until moist clumps form. (Dough and topping can be made 1 day ahead. Cover topping and chill; keep dough chilled. Soften dough slightly at room temperature before rolling out.)

For filling:

Mix sugar, tapioca, and lemon juice in large bowl. Add berries and toss gently to combine. Let stand until tapioca softens slightly, stirring occasionally, about 45 minutes. Preheat oven to 400. Roll out the dough on lightly floured surface to 15-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 1 inch. Fold overhang under and crimp decoratively, forming high-standing rim. Freeze crust 20 minutes. Spoon filling into crust. Crumble topping evenly over filling. Bake pie until crust and topping are golden brown and filling is bubbling, covering loosely with sheet of foil if topping browns too quickly, about 55 minutes. Transfer pie to rack and cool at least 3 hours. (Can be made 8 hours ahead. Let stand at room temperature.) Cut pie into wedges and serve.

Submitted by Alice Pincer NY, NY modified from epicurious.com

STRAWBERRY MARGARITA PIE (dairy)

• 1 ready made graham cracker crust
• 1 lb strawberries, halved (3 1/2 cups)
• 1 tablespoon finely grated fresh lime zest (from 3 limes)
• 1/4 cup fresh lime juice (from 2 limes)
• 1 (14-oz) can sweetened condensed milk
• 2 tablespoons tequila
• 2 tablespoons triple sec, Cointreau, or other orange-flavored liqueur
• 1 1/2 cups chilled heavy cream
• Garnish: small strawberries

Purée strawberries, zest, lime juice, condensed milk, tequila, and liqueur in a food processor or blender until just smooth, and then transfer to a large bowl.

In the bowl of an electric mixer beat the cream until it just holds stiff peaks. Fold one third of cream into strawberry mixture, and then fold in remainder in 2 batches. Pour the filling into crust, mounding it slightly in the center, and freeze, uncovered, until firm, about 4 hours. Remove from freezer and let soften in refrigerator, about 40 minutes, before serving (pie should be semi soft). Serves 8