When the egg is in, mix until the dough forms clumps and curds. Beat the egg yolk with a fork and add a little of the egg yolk at a time to the flour mixture. There will be pieces of butter that are the size of oatmeal flakes and butter the size of peas. Scatter the pieces of cold butter over the dry ingredients and cut in with a pastry blender or two butter knives. Mix the flour, powdered sugar and salt in a large bowl, until combined.Approach it with care, and with patience (something I’m always learning as one who prefers to cook by the seat of my pants), and it will turn out exactly the way it should turn out – Perfect, according to you. Take it from me – I tend to stay away from recipes longer than three paragraphs. Though the recipe may look a little daunting in length, it is actually quite simple if you take your time. It was so good, in fact, that the above picture was taken just the day after I made it. Looks aside, this is the most decadent yet light, creamy, melt-in-your-mouth fruit pie I have ever tasted, and the first I’ve ever made. She said, “Never apologize for your cooking – The way it turns out was the way it was supposed to turn out!” So there, perfect-pie makers. Joy’s pie, of course, was gorgeous, but though my version may look a little rough around the edges, I can always go to Julia Child for a pick-me-up. The issue quickly became then, What in the world am I going to do with all these strawberries? Well, luckily, this weekend I got to attend Joy the Baker’s strawberry cooking demonstration at Surfas in Los Angeles and witness the beauty of one strawberry banana cream pie. It’s that time of year in California again – strawberry season – when growers have more strawberries than they know what to do with and so they’re left with no choice but to put a big box on sale for 99 cents! And, of course, I can never pass up a good deal, so I had to buy three cartons in the same week, rendering my fridge, along with the ever-present stack of Tupperware of leftovers, quite full.
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