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Summer Pies and Tarts Dessert has always been my favorite course. Whatever the flavor, texture, shape or style, if it’s sweet, I love it! So, it only seems fitting that I should write about some of my favorite dessert recipes. I find that pies and tarts are perfect for summer. Each has its own personality, and offers a juicy change from some of the heavier desserts of winter.

1 t. sea salt 2 t. granulated sugar (for sweet filling) or 1 T. fresh herbs (for savory filling) 8 T. cold unsalted butter, cubed 6 T. cold vegetable shortening 5 to 6 T. ice water

BASIC PIE CRUST This crust is crisp and f laky. It is a good crust to use for any pie that has fresh fruit or custard, as it will hold up and not get soggy. There are a few things to remember when making a successful crust: Make sure not to over-blend the fat and flour. Have all of your ingredients chilled. Add only enough water so that you can roll out the dough easily, and DO NOT over-handle the dough. This will warm the dough and produce a tough crust. 2-1/2 cups unbleached all-purpose flour

Combine the flour and salt in bowl. Add the sugar or herbs. Add the butter and shortening. Working quickly, cut the shortening into the flour mixture using a pastry blender, two forks or your food processor. When the mixture resembles coarse crumbs, sprinkle in the ice water until you can press the dough together with your fingers. 61

June 2015 ttimes web magazine  

Tidewater Times June 2015

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