Summer Pies

Summer is made for entertaining: al fresco dinners on the porch, patio brunches, bridal showers and more—all of which are great reasons to get together with family and friends.

Something that’s always welcome on the summer dining table is a fresh, delicious pie— especially when it’s made with a perfectly flaky, mouthwatering pie crust that only comes from using REAL® Butter.

In this recipe collection, you’ll find enough variety to delight your guests all summer—from sweet fruity pies to cool, creamy chocolate, and everything in between. Whether you’re looking for an elegant pie with a traditional crust or a quick press-in, we have the perfect crowd-pleasing dessert for your next summer event.

When friends ask for your secret to perfect pie crust, tell them the truth: for an irresistibly flaky, crispy, heavenly texture, nothing but REAL® Butter will do.

For even more delicious summer recipes, visit us at goboldwithbutter.com.

Enjoy!

American Buer Institute / America’s Dairy Farmers

Ingredien ts: Crust:

Filling:

Finishes:

2

cups all-purpose flour

16

1

large egg

5

tablespoons yellow cornmeal

1/2 cup granulated sugar

1

tablespoon water

2

tablespoons cornstarch

3

tablespoons granulated sugar

1

teaspoon freshly squeezed lemon juice

Granulated sugar, for sprinkling

Pinch of salt

3/4 cup heavy cream

2

sticks (1 cup) cold unsalted butter, cut into small chunks

3-4 large basil leaves, torn

7-8 tablespoons cold water

ounces fresh blackberries

2

tablespoons confectioners’ sugar

Direc tions: To make crust, combine flour, cornmeal, sugar and salt in mixing bowl; mix well. Add butter and cut into dry ingredients with a pastry blender or two knives until mixture resembles coarse meal. Add cold water and stir just until dough comes together. Form dough into disc, cover in plastic wrap, and refrigerate at least 2 hours.

Preheat oven to 375°F. In medium bowl, combine blackberries, sugar, cornstarch and lemon juice. Stir gently to combine; set aside.

Divide disc of chilled pie dough in half. Roll one portion of dough out on lightly floured work surface until large enough to line 9-inch pie plate. Transfer to pie plate. Fill bottom crust with blackberry mixture. Roll out remaining portion of pie dough on floured work surface and use to top pie as preferred (full top crust with vents, cut out shapes, or lattice top). Pinch edges of bottom and top crusts together, trim away excess and flute edges or crimp with tines of fork.

In small bowl, combine egg and 1 tablespoon water; brush mixture over top of crust and sprinkle with sugar.

Transfer pie to mid-upper rack of oven, with baking sheet or dish on the oven rack below to catch any dripping juices. Bake until pie is golden brown and juices are bubbling, about 40 minutes. (Rotate pie plate halfway through to ensure even browning.) If crust begins to brown too quickly, tent loosely with foil and continue baking as directed.

Remove pie from oven and transfer to wire rack to cool. Let cool at least 1 hour before serving.

To make whipped cream, combine heavy cream and basil leaves in small bowl. Muddle together with a muddler or handle of spatula. Pour cream mixture through fine mesh sieve to remove basil leaves. In medium bowl, whisk basil-infused cream and confectioners’ sugar just until stiff peaks form. Serve immediately with blackberry pie.

C e t a a l r a o c m o el h C Ingredients:

Directions:

Crust:

To make dough, combine flour, confectioners’ sugar, cocoa powder and salt in medium bowl; mix well. Add butter and cut into dry ingredients using pastry blender or two knives until mixture resembles coarse sand. Add egg yolk, vanilla and heavy cream; stir until dough comes together. Knead very briefly until dough has even consistency. Form into disc, cover with plastic wrap and refrigerate at least 1 hour.

1 1/2 cups flour 3/4 cup confectioners’ sugar 1/2 cup Dutch-process cocoa powder

Pinch of salt

12

tablespoons (1 1/2 sticks) cold unsalted butter, cubed

1

egg yolk, lightly beaten

1

tablespoon vanilla extract

2

tablespoons heavy cream

Caramel Layers: 12

ounces soft caramel candies, unwrapped, divided

2

tablespoons plus 1 1/2 teaspoons heavy cream, divided

Chocolate Filling: 8

ounces bittersweet chocolate, finely chopped

3/4 cup heavy cream 1

tablespoon light corn syrup

2

tablespoons unsalted butter, room temperature

Preheat oven to 400°F. On lightly floured surface, roll dough out to 1/4-inch thick. Cut dough rounds 6 inches in diameter. Line mini tart pans (pan should be 4 inches in diameter, at least 1 inch high) with dough, pressing into edges.

Trim away excess dough. Line each crust with foil and fill with baking beads (dry rice or beans will also work).

Place tart pans on baking sheet. Bake 18 minutes, or until mostly set.

Reduce oven temperature to 375°F, remove foil and baking beads. Return tart shells to oven; bake 5 minutes more. Transfer tart pans to wire rack to cool completely.

To make bottom caramel layer, combine 9 ounces caramel with 2 tablespoons heavy cream in microwave-safe bowl. Microwave in 20 to 30 second intervals until melted and smooth; stirring frequently.

Divide caramel mixture between tart shells, pouring an even layer to cover bottom of each shell. Refrigerate until caramel layer is set, about 30 minutes.

Place chocolate in heatproof bowl. Bring 3/4 cup heavy cream to simmer in small saucepan. Pour hot cream and corn syrup over chocolate; let stand 2 minutes. Whisk until smooth; add butter and whisk until smooth.

In small bowl, combine remaining 3 ounces caramel and 1 1/2 teaspoons heavy cream. Microwave in 10-second intervals until melted and smooth; set aside. Divide chocolate mixture between tartlet shells, pouring an even layer over caramel. Immediately top each with three small dots caramel.

Use toothpick to marble in heart pattern. Refrigerate until set, at least 2 hours. Before serving, sprinkle with coarse sea salt.

Ingredients: 7

ounces vanilla wafers, finely crushed

5

tablespoons unsalted butter, melted

6

ounces white chocolate

8

ounces cream cheese, softened

1/3 cup granulated sugar 1/2 teaspoon vanilla extract 1

cup heavy cream

3

ounces raspberries, rinsed and dried

Directions: Preheat oven to 350°F. Lightly butter 9-inch tart or pie pan.

Combine crushed vanilla wafers and butter until thoroughly mixed. Press mixture firmly and evenly into the bottom and up the sides of prepared pan.

Bake 12 to 15 minutes, or until crust is lightly browned and dry.

Set crust aside to cool.

Place white chocolate in a microwave-safe bowl. Heat at half-power in microwave in 30-second increments, until chocolate melts when stirred.

Set aside to cool.

Using an electric mixer on medium speed, beat cooled chocolate, cream cheese, sugar and vanilla until smooth and creamy.

Place cream in a large, cold mixing bowl. Using an electric mixer with a whisk attachment, beat at medium-high speed until soft peaks form.

Gently fold the whipped cream into the white chocolate mixture.

Transfer mixture to cooled pie crust and spread evenly.

Place raspberries in a blender or food processor. Process until purĂŠed.

Use a small spoon to drop raspberries over the top of the pie filling.

Use a thin knife to swirl the raspberries into the filling.

Refrigerate pie for at least 2 hours before serving.

Ingredients:

Directions:

Crust:

To make crust, combine flour, espresso powder, sugar and salt in bowl of stand mixer. Mix briefly to blend. Add in butter; mix on medium-low speed until mixture resembles coarse sand.

Alternatively, butter can be cut into flour with pastry blender.

Add cold water on low speed, 1 tablespoon at a time, just until dough comes together. Shape dough into ball, wrap in plastic wrap and chill 1 hour.

1

cup plus 5 tablespoons all-purpose flour

4

teaspoons espresso powder

2

tablespoons granulated sugar

Pinch of salt

10

tablespoons cold unsalted butter, cut into small pieces

4-5 tablespoons very cold water

Filling: 1 1/2 cups (12 ounces) plus 1 tablespoon canned coconut milk, divided 1

tablespoon espresso powder

2

tablespoons granulated sugar

Pinch of salt

1

tablespoon cornstarch

3 1/2 ounces bittersweet chocolate, finely chopped 1

teaspoon vanilla extract

Topping: 3/4 cup heavy cream 2

tablespoons confectioners’ sugar

1/2 teaspoon coconut extract

Chocolate syrup, for drizzling

Toasted coconut flakes

Preheat oven to 375°F. Place pie dough on lightly floured work surface and roll out into round about 1/4-inch thick. Transfer dough to 9-inch pie plate. Gently line plate with dough then trim away excess. Use excess dough to make decorative edge or use fingers to make fluted edge. Line dish with foil so dough is completely covered and fill plate with baking beads. (Dried beans or rice will also work.)

Bake 25 minutes, rotating dish halfway through baking. Remove foil and beads. Return crust to oven; bake until lightly crisped, about 8 to 10 minutes. Transfer to wire rack and cool completely.

To make filling, in medium saucepan, combine 1 1/2 cups coconut milk with espresso powder, sugar and salt. In small bowl, combine remaining 1 tablespoon coconut milk with cornstarch; set aside.

Heat coconut milk and espresso mixture over medium-high heat, stirring occasionally. When mixture is warm, stir in chocolate until melted and smooth. Add cornstarch mixture and bring to boil. Boil about 1 minute, stirring frequently, until mixture has thickened.

Remove from heat and stir in vanilla. Pour mixture into baked pie shell. Cover with plastic wrap pressed directly against surface to prevent skin from forming. Refrigerate about 4 hours.

To make topping, combine cream and sugar in mixing bowl. Whisk until stiff peaks form. Gently blend in coconut extract. Remove plastic wrap from pie and spread whipped cream on top of filling. Drizzle with chocolate syrup and sprinkle with toasted coconut flakes. Slice and serve.

Ingredients: Pie: 2

Caramel Sauce: cups pretzels, finely ground

1

cup light brown sugar, lightly packed

4

tablespoons butter

1/2 cup butter, melted 4

tablespoons sugar

1 1/2 quarts vanilla ice cream 5

1.4-ounce chocolate covered toffee bars, crushed

1/2 cup heavy cream 1/2 teaspoon salt 1

tablespoon vanilla

1/2 cup salted peanuts

Directions: Preheat oven to 350째F. In large bowl, combine pretzels, butter and sugar. Press mixture into bottom and up sides of 9-inch pie plate. Bake 10 minutes. Let cool completely.

Remove ice cream from freezer and let soften 5 minutes. Place ice cream in bowl of electric mixer; mix until smooth. Add crushed toffee bars and peanuts; mix to combine. Pour mixture into cooled crust; cover and freeze until completely firm.

To make caramel sauce, combine brown sugar, butter, heavy cream and salt in medium saucepan. Bring to boil and let boil 5 to 7 minutes, or until sauce begins to thicken. Remove from heat and add vanilla. Let cool.

Serve pie with caramel sauce; garnish with extra toffee pieces and peanuts.

Ingredients:

Directions:

Crust:

In large bowl, mix together flour, cornmeal, sugar and sea salt. Use large grater to grate in butter. Next, use fingertips to work butter into the flour until butter is well dispersed. Working quickly, use silicone spatula to fold in 1/2 cup ice water. Then add just enough of remaining water so that dough holds together without being sticky. Turn out onto lightly floured surface. Gather dough into shaggy disc and divide in two. Wrap each round with plastic wrap and refrigerate. Chill dough for at least 1 hour.

2

cups plus 2 tablespoons unbleached all-purpose flour

2

tablespoons cornmeal, fine grind

3

tablespoons sugar, divided

3/4 teaspoon sea salt 1

cup (2 sticks) butter, cold

3/4 cup ice water

Egg white, lightly beaten

Filling: 6

heaping cups blueberries, washed and dried

2/3 cup sugar 1/3 cup all-purpose flour 2

tablespoons lemon juice

1

teaspoon lemon zest

1/2 teaspoon sea salt 1/2 teaspoon ground ginger 1/4

teaspoon ground cinnamon

Preheat oven to 450째F. Line rimmed baking sheet with foil and place in oven to preheat as well. Butter 9 1/2-inch pie pan and set aside. Line large baking sheet with parchment and set aside.

To prepare filling, fold together berries, sugar, flour, lemon juice and zest, sea salt and spices. Set aside while you prepare the crust.

Working on lightly floured surface, roll 1 dough round out into 14-inch circle. Set dough on parchment-lined baking sheet. Using sharp knife, cut chevron pattern into dough. Strips should be about 1 inch wide. Set baking sheet in freezer while you prepare bottom crust and filling.

Roll out second dough round into 14-inch circle. To make it easy to transfer, fold dough into quarters and then unfold in prepared pie pan. Press dough into sides. Cut off all but 1 inch of overhanging dough. Refrigerate pie pan for 10 minutes.

Remove top crust from freezer and bottom crust from refrigerator.

Spoon prepared filling into bottom crust. Brush edge of crust with egg white. Working quickly, lay each chevron strip across pie. Trim excess dough and crimp the edges together. Brush chevron pattern with egg white and sprinkle with remaining tablespoon of sugar.

Set pie on preheated baking sheet and slide into oven. Turn heat down to 425째F. Bake 20 minutes, then rotate pie and turn heat down to 350째F. Bake 30 to 40 minutes, or until crust is light golden brown.

For best results, allow to cool for 5 hours before serving.

Ingr e die n t s : Crust:

Filling:

Whipped Cream:

1 1/2 cups graham cracker crumbs

4

2

1/2 cup unsalted butter, melted

1/2 cup plus 1 1/2 tablespoons granulated sugar, divided

1/3 cup granulated sugar

Pinch salt

ounces cream cheese, softened

2

tablespoons heavy cream

1

pound strawberries, hulled and divided

cups heavy whipping cream

3 tablespoons confectioners’ sugar 1

teaspoon vanilla extract

1 1/2 tablespoons cornstarch

Dir e c t ions : Preheat oven to 350°F. To make crust, combine all crust ingredients in medium bowl; mix well. Press firmly onto bottom and up sides of 9-inch pie pan. Bake 10 minutes. Set pan on wire rack to cool.

To make filling, combine cream cheese, 1 1/2 tablespoons sugar and 2 tablespoons heavy cream in medium bowl. Mixture should be thick but spreadable. If necessary, add more cream, one teaspoon at a time, until spreadable. Spread cream cheese mixture over bottom of cooled crust. Cover and refrigerate.

Meanwhile, chop half of strawberries into 1/2-inch pieces; set aside. Place remaining strawberries in medium saucepan. Use a fork or potato masher to crush berries. Add 1/2 cup sugar and cornstarch.

Cook over medium-low heat until mixture comes to boil. Remove from heat and stir in remaining chopped strawberries. Cool completely. Spread cooled strawberry mixture over cream cheese layer in pie pan. Refrigerate.

To make whipped cream, combine cream, confectioners’ sugar and vanilla in chilled mixing bowl. Whip until firm peaks form. Spread over strawberry layer in pie pan. Serve immediately or chill overnight.

Ingredients: Crust: 1 1/2 cups graham cracker crumbs 1/3 cup granulated sugar 1/2 teaspoon ground cinnamon 1/2 cup (1 stick) unsalted butter, melted

Filling: 8

ounces cream cheese, softened

1

cup creamy peanut butter

1

cup confectioners’ sugar

1

teaspoon vanilla extract

1 1/2 cups heavy cream 3/4 cup miniature chocolate chips

Directions: Preheat oven to 350°F. In medium bowl, combine all crust ingredients; stir until moistened. Press mixture into bottom and up sides of 9-inch pie pan. Bake 10 minutes; remove from oven and cool completely.

To make filling, combine cream cheese, peanut butter, confectioners’ sugar and vanilla in medium bowl.

In separate bowl, whip cream until soft peaks form.

Gently fold whipped cream into cream cheese mixture.

Fold in chocolate chips.

Pour filling into cooled crust. Refrigerate 4 hours, or until set.

Keep pie refrigerated.

Ingredients: 1

cup plus 2 tablespoons (2 1/4 sticks) butter, room temperature

3/4 cup plus 2 tablespoons sugar 2 eggs 3 3/4 cups flour 1/4

teaspoon salt

1/2 cup heavy cream 8

ounces white chocolate, chopped

1/2 teaspoon vanilla

Zest from 1 lemon

2

cups mascarpone cheese

2

pints (12 ounces) fresh berries

Powdered sugar

Directions: To make crust, combine butter and sugar in bowl of stand mixer. Mix about 1 minute.

Add eggs and continue to mix for another minute, scraping bottom. Add flour and salt; mix until dough is smooth and comes together. Divide dough in half, wrap in plastic wrap and chill 2 hours.

Roll dough out on lightly floured surface to fit 2 9-inch tart pans. Transfer dough into tart pan. If it breaks or tears, patch it up with extra pieces. Freeze 15 minutes.

Preheat oven to 350째F. Bake shell until light golden brown, about 18 to 20 minutes.

Let cool completely.

To make filling, combine cream and white chocolate in medium saucepan over low heat.

Stir until melted and smooth. Remove from heat and whisk in vanilla, lemon zest and mascarpone cheese. Pour mixture into cooled shell. Cover and refrigerate until set.

Arrange berries on top. Dust with powdered sugar.

Ingredients :

Crust:

Filling:

Topping:

1 1/4 cups all-purpose flour

2/3 cup granulated sugar

1

cup all-purpose flour

1/2 teaspoon salt

1/3 cup all-purpose flour

1

tablespoon sugar

1/2 cup (1 stick) unsalted butter, cold and cut into cubes

1/4

teaspoon ground cinnamon

1

teaspoon baking powder

6

cups peaches (about 6-8 medium), sliced (skins removed optional)

1/2 teaspoon salt

1/3 cup water 1

1/2 teaspoon baking soda 3

teaspoon lemon juice

tablespoons unsalted butter, cold and cut into cubes

1/2 cup buttermilk, cold

Cinnamon sugar, for sprinkling (optional)

Directions : To make pie crust, combine flour and salt in medium bowl. Add cubed butter and use pastry blender to cut butter into the dry ingredients until size of small peas. Add water 1 tablespoon at a time until dough starts to come together into ball. Dump dough out onto clean surface and knead a few times. Work quickly; do not over handle. Cover with plastic wrap and chill at least 2 hours.

Preheat oven to 400째F. On floured surface, roll chilled dough out into rough 12-inch circle. Transfer to 9-inch pie dish and trim edges.

To prepare filling, toss together sugar, flour, cinnamon, peaches and lemon juice in large bowl. Dump into prepared pie crust.

To make topping, combine flour, sugar, baking powder, baking soda and salt in large bowl. Add cubed butter and use pastry blender to cut butter into dry ingredients until size of small peas. Add buttermilk and mix just until dough comes together. Drop by spoonful on top of peach filling. Sprinkle with cinnamon sugar, if desired.

Bake pie until topping is golden brown and filling is bubbling, 45 to 60 minutes. If topping browns too quickly, cover with foil for remainder of baking time.

Let cool 20 minutes before serving. Serve with whipped cream or ice cream, as desired.

Ingredients:

Filling: 3

tablespoons cornstarch

2

tablespoons flour

1/4

teaspoon salt

2/3 cup sugar 3

cups half-and-half

6

egg yolks

1

vanilla bean, seeded and scraped

Crust: 1 1/2 cups chocolate cookie crumbs 1/2 cup butter, melted

Topping: 1

quart strawberries

1/4

cup strawberry jelly

Directions: To prepare filling, whisk together cornstarch, flour, salt and sugar in medium saucepan. In separate small bowl, whisk together half-and-half, egg yolks and vanilla bean. Slowly pour egg mixture into cornstarch mixing, whisking constantly. Bring mixture to boil, whisking constantly. When it thickens, remove from heat, and push through fine sieve. Cover surface with plastic wrap and chill for at least 4 hours. This can be made 24 hours ahead of time.

Preheat the oven to 350째F. To prepare crust, mix cookie crumbs with melted butter and press into 9-inch pie plate. Bake 10 minutes, cool completely on rack.

Pour vanilla filling into cooled crust. Cut strawberries in half, and arrange over top of pie. Melt jelly in small saucepan over low heat. Brush jelly over strawberries.

Keep pie in refrigerator until ready to serve.

Ingredients:

Directions:

Crust:

To prepare crust, in medium bowl, whisk together flour, sugar and salt. Using pastry cutter, cut butter into flour mixture until it resembles small peas.

1 1/4 cups all-purpose flour 2

teaspoons granulated sugar

1/2 teaspoon table salt 8

tablespoons cold unsalted butter, cut into 1/2-inch cubes

3/4 teaspoon cinnamon 3-4 tablespoons ice cold water

Glaze: 1/4

cup honey

1/4

cup water

1/2 tablespoon cornstarch 1/4

teaspoon vanilla bean paste

Pinch table salt

Filling: 1

pound (16 ounces) mascarpone cheese

1

cup powdered sugar

2

teaspoons vanilla bean paste

1/4

teaspoon salt

1

cup heavy whipping cream

1

pound fresh figs, thinly sliced

Sprinkle 2 tablespoons cold water over mixture and fluff with two forks. Continue adding water, 1 tablespoon at a time until up to |4 tablespoons have been added and dough looks like shaggy crumbs.

Squeeze dough between two fingers; if it falls apart, add a bit more water, fluff, and test again.

When dough is ready, dump out onto pastry board or counter top.

Turn dough onto work surface and knead gently 3 to 6 times until dough comes together. Cover with plastic wrap; refrigerate at least 30 minutes.

On floured surface, roll out dough to 12-inch circle about 1/8-inch thick. Transfer dough to 9-inch pie pan, trimming excess, and shaping edges to liking. Place pan in freezer and chill at least 20 to 30 minutes.

Preheat oven to 400째F. Place parchment paper inside dough and fill with pie weights, dried beans or rice. Place pan in lower third of oven; bake 30 minutes, or until edges are slightly brown. Remove paper and pie weights; reduce oven temperature to 350째F; bake additional 5 to 10 minutes, or until shell is browned. Remove and cool.

To prepare glaze, combine all glaze ingredients in saucepan. Cook on medium low heat, simmering until contents become thick. Remove from heat and cool to room temperature; set aside.

To prepare filling, beat mascarpone cheese in bowl of electric mixer on low speed until softened. Sift in 1 cup powdered sugar and beat until fully combined. Add in vanilla bean paste and salt; beat to combine. Slowly add in heavy cream and whip to medium soft peaks.

To assemble, fill pie crust with whipped filling and top with sliced figs.

Coat figs with glaze using pastry brush. Chill pie 20 minutes before serving.

Ingredi ents: Lime Curd:

Sugared Lime Zest:

Pie Parfaits:

6

large egg yolks

Zest of one lime

4

tablespoons butter

Zest of two limes

1

tablespoon sugar

10

graham crackers

1/4

cup freshly squeezed lime juice (2-3 limes)

1/8 cup granulated sugar 2

cups whipping cream

12

tablespoons sugar

1

teaspoon vanilla

8

tablespoons unsalted butter, cold, cut into pieces

1/4

cup powdered sugar

Lime slices, optional

6 half-pint (8-ounce) mason jars or glasses

Di rections: To prepare lime curd, combine egg yolks, lime zest, lime juice and sugar in medium saucepan over medium heat.

Whisk to combine and stir constantly with wooden spoon or rubber spatula, scraping sides and bottom of pan.

Cook until mixture is thick enough to coat back of wooden spoon, 5 to 7 minutes. Remove saucepan from heat.

Add butter, one piece at a time, stirring until well incorporated.

Transfer mixture to medium bowl. Lay sheet of plastic wrap directly on surface of curd to avoid skin from forming. Cool to room temperature, then refrigerate until firm and chilled, at least 1 hour. Can be made 1 to 2 days ahead. Keep refrigerated.

To prepare sugared lime zest, place lime zest in shallow bowl; cover with sugar. Allow to sit for 1 hour before using as garnish.

To prepare pie parfaits, melt butter on stovetop over medium-low heat or microwave for 20 seconds. Place graham crackers in bowl of food processor. Pulse until fairly fine crumbs form. Mix together melted butter, sugar and crushed crackers. Set aside.

Whip cream on medium low speed until it thickens and forms soft peaks. Add vanilla and powdered sugar, and continue whipping until stiff peaks form.

Reserve 1 1/2 cups of whipping cream to top desserts. Carefully fold lime curd into remaining cream with rubber spatula.

Reserve about 1/4 cup of graham cracker mixture. Place 2 to 3 tablespoons of remaining graham cracker mixture into each jar. Top with lime mixture, filling to within 1/2 inch of top of each jar. Sprinkle with reserved graham cracker mixture. Finish with dollop of reserved whipped cream sprinkled with sugared lime zest and slice of lime, if desired.

Ingredients:

Crust:

Filling:

1 1/4 cups flour

1/2 cup (1 stick) unsalted butter

1/2 teaspoon salt

3

ounces dark or bittersweet chocolate, chopped

1/2 cup (1 stick) unsalted butter, cold and cut into cubes

1

cup granulated sugar

3

large eggs

2

1/4

teaspoon salt

1

teaspoon vanilla extract

1/2 tablespoon granulated sugar (optional)

tablespoons water, cold

1/2 cup flour 1

pint (6 ounces) fresh raspberries, divided

Directions: To make pie crust, combine flour, salt and sugar in medium bowl. Add cubed butter and use pastry blender to cut butter into dry ingredients until mixture forms pieces size of small peas. Add water one tablespoon at a time until dough starts to come together into ball. Knead dough a few times on clean work surface to incorporate all pieces. Do not over handle.

Shape dough into disk, cover with plastic wrap and chill at least 2 hours.

Preheat oven to XXX째F. On lightly floured surface, roll pie dough out into 12-inch circle. Transfer dough to 9-inch pie pan. Trim edges to 1 inch, then fold over and pinch into desired design. Set aside.

To make filling, combine butter and chocolate in medium saucepan over low heat. Stir frequently and remove from heat when mixture is smooth. Let cool 5 minutes.

Stir in sugar; add eggs one at a time, mixing after each. Stir in salt and vanilla. Finally, add flour, stirring just to combine. Gently fold in half raspberries.

Pour batter into prepared pie crust. Top with remaining raspberries. Bake until brownie is puffed, edges are set and top appears dry, about 1 hour. Let cool completely before serving. Serve with whipped cream and additional raspberries, if desired.

Note: The pie will set up best in fridge. Let pie cool to room temperature, then chill at least 2 hours.

Ingredients:

Directions:

Crust:

To make crust, place flour, sugar and salt in bowl of food processor and pulse to combine. Add cold butter and pulse until mixture is crumbled with some larger pieces throughout.

Add sour cream and pulse to combine, followed by just enough ice water to bring dough together when pinched between two fingers. Turn out dough onto well-floured surface and knead a couple of times to bring dough together. Flatten into disk and wrap well in plastic. Refrigerate at least 30 minutes, up to 24 hours.

1 1/4 cups all-purpose flour 1/2 teaspoon kosher salt 1/2 teaspoon sugar 1/2 cup (1 stick) cold butter, cubed 1

tablespoon sour cream or thick yogurt

3-5 tablespoons ice water

Filling: 4

tablespoons unsalted butter

1 1/4 cups whole milk 1 3/4 cups coconut milk (full-fat, from can) 3

egg yolks

2/3 cup sugar 1/4

cup cornstarch

1/4

teaspoon salt

1 1/4 cups unsweetened coconut

Topping: 1 1/2 cups whipping cream 1

teaspoon vanilla extract

1

tablespoon confectioners’ sugar

1/2 cup toasted coconut flakes

Once dough has rested, preheat oven to 375°F. Roll out dough on well-floured surface into 11-inch-diameter circle. Transfer to 9-inch pie plate. Fold over edges of dough and crimp. Line dough with parchment paper and fill with pie weights, dried beans or uncooked rice, and bake pie shell in center of preheated oven for about 40 minutes or until crust is golden and firm to touch.

Remove from oven and cool completely while you prepare filling.

To prepare filling; in skillet, heat butter over medium heat and cook until butter begins to foam and smell fragrant like toffee.

Pour browned butter into heatproof dish and set aside.

Whisk together milk and coconut milk in saucepan. In bowl, whisk together egg yolks and sugar until well combined. Whisk egg mixture into milk mixture, followed by cornstarch and salt until completely incorporated. Place saucepan over medium heat and cook, stirring constantly, until pudding thickens and coats back of spoon. Remove pudding from heat and, using immersion blender or regular blender, pulse in browned butter. Fold in coconut and scrape pudding into baked and cooled pie shell. Place plastic wrap directly onto surface of the pudding and allow filling to cool to room temperature before chilling for several hours until set.

When ready to serve, prepare whipped cream topping. In bowl of electric mixer, whip cream with vanilla and confectioners’ sugar. Pipe or spoon whipped cream onto chilled pie and top with toasted coconut.

Wit

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n a lis

e f r o m C o m p l e t e ly

cio i l e D

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A

nnalise is one of the Go Bold With Butter baking experts

and delights readers with new recipes for sweet and savory baked dishes each month. Through trial and error, she has perfected her recipe for Perfectly Flaky Pie Crust and method for creating a lattice-topped pie. Here, we’ve collected her tips and recipes into two detailed tutorials for pie bakers at home.

Butter or Shortening?

d de ad n te of is g in en rt ho S . st u cr e pi y m in “I like to use only bunetterss, but I feel that if you know how to properly to help with the flakiortening isn’t required. Using only butter has prepare a pie crust, shstill get you the flakiness we all desire.” more flavor and can

– Annalise, Completely Delicious

Makes 2 9-inch crusts

Ingredients: 2 1/2 1 1 1 1/4

cups all-purpose flour teaspoon salt tablespoon granulated sugar (optional) cup (2 sticks) unsalted butter, cold and cut into cubes cup water, cold

1

Combine flour, salt and sugar (if using) in medium bowl. Add cold butter.

3

Add cold water. Start by adding about half, mix it into dough, and then add more water as needed.

You don’t want to add too much water, otherwise, your crust will be too moist and turn out tough.

2

Using pastry blender, cut butter into dry ingredients until smallest bits of butter are size of small peas. It’s okay if you have pieces that are bigger than that.

4

Use spoon to stir dough.

When it begins to clump together into a ball, dump it out onto clean surface.

13

5

Use your hands to knead dough until most of dry bits are incorporated. Do not over handle dough.

Knead it only until it all comes together. A few loose bits are fine.

9

Keep your crust loose while you’re rolling it.

Rotate it often to make sure it’s loose, and if ever it starts sticking, use a bench scraper to lift it while adding a bit more flour underneath.

6

Divide dough in half, shape into disks and cover with plastic wrap. Refrigerate for at least 2 hours.

10

Transfer rolled pie crust to your pie dish by rolling it up onto rolling pin, and then rolling it out into pie dish.

7

When ready to assemble your pie, place one disk of dough on a floured surface.

11

Fill your pie crust as desired according to recipe and then roll out your second disk of dough.

8

With rolling pin, roll dough out into rough 12-inch circle.

12

Transfer second crust the same way you did the first and trim edges to 1 inch.

Press two crusts together to seal and tuck them into pie dish. Crimp edges as desired.

All that’s left is to cut slits into the top for vents, brush with egg wash and bake! For a standard fruit filling, bake for 1 hour at 400°F. Cool for a few hours before serving at room temperature.

1

Start with a basic double pie crust recipe. Roll out the first disk of dough and fill according to recipe instructions.

Then, roll out your second disk of dough.

2

Use a plain or decorative pastry wheel cutter to slice dough into approximately 1-inch wide strips. You’ll need 10 strips.

3

Place 5 dough strips on top of the pie, spaced evenly.

4

Pull back the second and fourth strips halfway and place another strip down the center of the pie, perpendicular to the first set.

5

Lay the folded strips back down. Now fold the first, third, and fifth strips back and place another perpendicular dough strip on top of the pie.

6

Unfold those strips, and again fold the second and fourth strips. Lay one more perpendicular strip.

7

Rotate the pie 180 degrees and repeat on the other side.

8

When you are all done with your lattice, trim any long strips so that they match up with the overhang of the bottom crust.

Pinch them together to seal, fold under and crimp as desired.

Bake as directed by the recipe and enjoy!

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