This crust is the flakiest ever when served the day it is made. To hold it over for a day, tent with foil and store at room temperature. Can be placed in the refrigerator for up to 2 days – tented of course.
Crust Recipe
- 2 1/2 cups flour
- 1 tsp. salt
- 1 tsp. sugar
- 2 sticks unsalted butter ( 1 cup) cold and cut into small cubes
- 1/4 – 1/2 cups ice water
- 1/3 cup of water
Pulse the flour, salt and sugar in the food processor until combined. Add the butter and pulse until it resembles coarse crumbs with some pea-size pieces remaining.
Drizzle 1/3 cup of water and blend until mixture holds together when pinched. If this is too crumbly add more water, 1 tbsp. at a time. Do not over process.
Divide dough in half. Transfer to two pieces of plastic wrap; knead two times and form into disks. Wrap in the plastic and refrigerate at least one hour.
Now that is done. Just make a note that this the flakiest when used the same day you make it. Let’s finish this now.
Filling
- 8 Anjou pears, peeled, cored and cut into 3/4 inch wedges
- 1/2 cup sugar
- 1/4 cup diced candied lime peel
- 1/4 cup cornstarch
- 2 tbsp. fresh lime juice
- 3/4 tsp. coarse salt
- 1/4 tsp. freshly grated nutmeg
- flour for dusting
- Pate Brisee (just made)
- 2 tbsp. unsalted butter, cut into small pieces
- 1 large egg, well beaten
- 1 cinnamon stick
Preheat oven to 375 degrees with the rack in the center. Add a sheet of tin foil on the rack below just in case juices run over.
In a large bowl combine the pears, sugar, lime peel, cornstarch, lime juice, salt and nutmeg.
On a lightly floured work surface, roll one of the disks out to a 13 inch round (about 1/8 inch thick) Fit into a 9 inch pie plate. Pour the filling in the pie shell. Dot with butter on top.
Roll out the second disk to a 13 inch round, about 1/8 inch thick. Drape this over the filling. Trim the overhang to 1 inch and press to seal, then tuck under and crimp with a fork. Brush the top with the beaten egg. In the top, cut 5 slits to allow for venting. Make a pretty design like a leaf. Insert the cinnamon stick to act like the stem. Freeze this 30 minutes.
Bake until the crust is golden on the bottom and the juices are bubbling in the center (about 60-90 minutes). If it is browning too quickly tent with foil or use an edge protector. Remove from the oven to a rack and allow to cool completely. This should take about 4 hours.
Slice and serve. oh no! Too many ahhs and ohhs. Just smile and say thank you. Anyone for more?
