Summer Pies and Tarts Dessert has always been my favorite course. Whatever the flavor, texture, shape or style, if itâ€™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