Key Lime Pie

I'm always assigned to bring a dessert to family functions.  I really don't mind because it gives me the opportunity to try something new, or refine a family favorite.  This past weekend was Labor Day.  St. Louis has seen the hottest week or so of the summer lately, so I was looking for a cooling dessert.  Key Lime pie seemed like a good choice.  I didn't have to worry about keeping a pastry pie crust chilled while I made it and it doesn't bake long.  I had almost all of the ingredients in my pantry, too.

Overall, I would give this recipe a 12 on a 10 point scale.  Yes, it is that good.  And easy to make.  The pie didn't last long enough for me to take a picture!  I was urged to make it again soon, and my sister-in-law requested that I make it for her birthday in January!

So, here it goes....Sorry for the lack of photography!

Key Lime Pie

1 1/2 cups graham cracker crumbs*

1/2 cup granulated sugar

4 tablespoons melted butter

2 14 oz. cans sweetened condensed milk

1 cup key lime juice*

2 eggs

1 cup sour cream

2 tablespoons powdered sugar

lime zest

*Note:  If making your own graham cracker crumbs, pulse plain graham crackers in a food processor until you have fine crumbs.

*Note:  Key limes were available at my supermarket, but they were the size of acorns!  I didn't think the bag would yield a cup of juice, so I used Nellie & Joe's Key Lime Juice.  It saved a lot of time, too.

Preheat oven to 375 degrees.

In a medium bowl, mix the graham cracker crumbs, sugar and butter with a spoon.  Firmly press the mixture in a  9-inch pie pan (not deep dish) before the butter sets.  Bake for about 15 minutes until brown.

Remove from oven and allow to cool to room temperature before filling.  I allowed it to cool down on the counter, then placed in the refrigerator for awhile because of the heat.

Lower the oven to 325 degrees.

In a clean medium bowl, combine the condensed milk, lime juice and eggs.  Whisk until well blended and smooth and pour into the cooled pie shell.

Bake for 15 minutes.  Remove from oven and allow to cool down before you refrigerate it.  Cool in refrigerator for at least 2 hours.  

Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie.

Use a microplane, zester or box grader to zest lime over the top of the pie.  Garnish with lime slices or wedges.  

Serve chilled.

*I made the pie at home, but needed to take it to the party.  I covered the chilled pie with plastic wrap and packed it in a cooler bag with "blue ice".  I mixed the sour cream and powered sugar right in the sour cream container, put the lid on and packed it in the bag, too, along with the lime.  When I got to the party, I spread the sour cream mixture on the pie, zested the lime on the top and garnished with lime wedges and returned to the refrigerator until dessert time.  I noticed that my mom had some whipped cream (in an aerosol can), so I also garnished with a star of whipped cream as I served each piece.  

Easy As Pie!

photo by Christina Klevorn 2013

photo by Christina Klevorn 2013

My mom's birthday was this week.  She's not a cake person.  In fact, most of the family prefers pie over cake.   It was no surprise that Mom requested pie.  There is an abundance of local fruits available at farm stands and farmer's markets--even the grocery stores right now.  After some deliberations,  Mom chose blackberry.  Good choice, Mom.

My dear Granny was famous for her pies.  She made at least one per week--every Sunday-- for most of her long life.  I learned from the master.  Making a pie is not too difficult, but there are a few rules that you need to follow.  I am going to share them with you and Granny's recipe!

If you are just getting started or making crust scares you--its okay!  The refrigerated pie crusts are very good.  Granny even approved of them!  They're great when you're pressed for time.  Trader Joe's has a wonderful frozen crust (not a shell).  It's sweet and buttery with a crumbly texture.  I used it last year for peach pie, and it was perfect.  I'm not crazy about frozen pie shells, however.  I tend to stick with Pillsbury's refrigerated pie crusts.  They are rolled, not folded.

Here's a few secrets when using prepared crusts:

• Let one of the crusts come to room temperature.  Place it in your pie pan and refrigerate it until you're ready to fill it.  Let the top crust come to room temperature just before you fill the pie.
• Carefully unroll or unfold.  Folded crusts can be gently smoothed with a lightly floured rolling pin on a lightly floured surface so the creases don't advertise that you've used a prepared crust.  
• Sometimes the crust sticks to itself and tears.  Just gently press or patch with a little piece from the edge that hangs over the pie pan.  
• Try not to leave tears or holes in the bottom crust because the filling will leak under the crust and the crust will become soggy.  
• The top crust needs to have some way for the steam to vent or you'll have an explosion in your oven.  Vents can be slits cut in with a knife, holes poked randomly with a fork or using a Pie Bird if you have one.   I'm making a lattice top today, so it's self-venting.  
• Lattice tops are good with juicy pies--cherry, blackberry, blueberry, peach.  They're not good with apple.  Fresh apple pie needs more steam so the apples get cooked.

Basic Pie Crust (For a 8 or 9 inch double crust pie)

1 1/2 cup flour

1/2 teaspoon salt

1/2 cup shortening

4-5 tablespoon cold water (on a warm day, or in a warm kitchen, use ice water--don't put the ice in the dough)


1.  Combine the flour and salt by hand  in a medium mixing bowl.   With a fork or pastry blender,  gently work in the shortening until the pieces are the size of small peas.  The dough should be crumbly.  2.  Add cold water a tablespoon at a time, tossing dough with a fork until all the flower-coated bits of shortening are barely damp--don't over mix!
3.  Turn mixture onto a square of parchment or waxed paper.  Gather up corners, pressing from the outside to form a compact ball.  Divide into 2 balls for top and bottom crust.  Chill.
4.  Roll pastry 1/8 inch thick, rolling lightly from center to outer edges on a lightly floured surface using a lightly floured rolling pin.  Transfer to pie pan by rolling dough onto the pin, lifting it on the pin and unrolling it on the pan.  Do not press crust in pan. Trim excess dough with a knife to about 1/2 inch from the edge of the pan.  Fold that under without pressing.
5.  After the pie is filled,  Roll out top crust.  Cut out lattice strips, or slash vents.  Transfer to pan the same way you did the bottom crust.  Trim to 1/2 inch of edge and fold under the top crust.  Now press the top to the bottom crust all the way around.  You can crimp by pressing the crust between your thumb and finger of one had ad the forefinger of your other hand, or press with the tines of a fork.  This seals in the juice and keeps the crusts from shrinking when the pie bakes.  Refrigerate it the crust gets soft.
6.  Brush the top crust with a bit of milk and bake according to filling recipe.



Give your berries a good rinse in a colander and let them dry a bit.  I have been using King Arthur Flour's Instant Clearjel www.kingarthurflour.com.  It is the fruit pie baker's best friend.  It thickens the juice, but doesn't turn cloudy or funky-looking.  When you cut your pie, the juice and berries don't run all over the place, either because it forms a nice gel.  It comes in an 8 oz. jar.  Should last me awhile.

photo by Christina Klevorn 2013

photo by Christina Klevorn 2013

Berry Pie

2/3 to 1 cup sugar (adjust to the sweetness of the berries)

2 tablespoons cornstarch of Instant Clearjel (King Arthur Flour) or 4 tablespoons flour

1/8 teaspoon salt

3 cups fresh berries (use more if you're using a deep dish pie pan)

1 recipe Plain Pastry or 1 package of ready-made pie crusts

1 tablespoon butter

Mix sugar, Clearjel (or cornstarch or flour), and salt in a small bowl.  sprinkle over fruit in a 9 inch pastry-lined pie pan.  Dot with butter and adjust top crust.  Bake in hot (450 degrees) oven 10 minutes, then in moderate (350) degrees for about 30 minutes.  Allow to cool on baking rack.

To make the lattice top crust

On a lightly floured surface, use a knife, pizza cutter or a ravioli cutter to cut top crust into 1 to 2 inch wide strips.  I used a ravioli cutter because I like the jagged edges.  Lay about half the strips on top of filling, leaving an inch or so between strips.  Gently fold back every other strip and lay another strip in the opposite direction.  Fold strips back.  Alternate folding strips as you "weave" the strips in the opposite direction.  Trim ends and fold under.  Flute or crimp edge.  Lightly brush with milk. Bake.

photo by Christina Klevorn 2013

What to do with the left over dough???

photo by Christina Klevorn 2013

You'll have some strips left over.  I hate to throw them away.  Granny used to let me make my own pie.  If you have a helper, this is a good way to get them involved in baking.  Take a mini tart pan, ramekin or cookie sheet and arrange the strips.  Sprinkle with cinnamon and sugar, dot with a little butter and bake with the pie for about 15 minutes.  Sometimes I reserve some of the filling and top with some flour, sugar and butter.  Mmm.  

photo by Christina Klevorn 2013

Strawberry Yogurt Spread & Strawberry Butter

Strawberries, Strawberries, Strawberries

Its a hot summer day.  I'm relaxing with a tall glass of iced tea.  I'll definitely post on the topic of tea later.  This post is all about fresh strawberries!  There is nothing better than the sweetness of berries on a summer day.

Today I made the new Strawberry Cream Scone mix from my recent purchase from the King Arthur Catalog www.kingarthurflour.com.  Their scone mixes are wonderful!  They're really as good as my from-scratch recipe, and are available in so many flavors.  Haven't had a bad one yet.

Scones have a delicate flavor and texture.  I usually like them unadulterated--I don't want anything to interfere with that buttery softness.   Wanting to add just a touch of fresh strawberries, I opted for Strawberry Butter and Strawberry Spread made from Greek-style yogurt.

photo by Christina Klevorn 2013

For the scones, I used my NordicWare mini scone pan (available at Amazon www.amazon.com and other online retailers for about $25).  Because I have many baking pans, I justified it's purchase by being able to use it for brownies or mini-cakes.  It's non-stick, but I always give it a quick spritz of cooking spray.

Mix up the scones, per the directions on the box, bake them by using a scone pan, patting out in a circle and scoring, or dropping the batter on a parchment or silicone lined baking sheet biscuit-style.  Tip:  Always use cold butter when baking scones or pastries--keep it in the fridge until the minute you add it to the recipe!  Don't overmix the batter--stop when the dough comes together--you'll want to see pea-sized pieces of butter.  Use your food processor to mix scones--a couple pulses is all you need--this dough is very sticky. Let the food processor be your friend!

Fresh Strawberry Butter

Photo by Christina Klevorn 2013

Now, on to the butter.  Take a stick of lightly salted butter and let it soften on the counter.  Don't put it in the microwave--you want soft butter, not melted butter.  Be patient!  While you're waiting, wash and hull (cut the stem and white core out) 2 big strawberries.  Get strawberries that aren't too ripe.  Chop them in small pieces.  In a small mixing bowl, stir the butter.  Add the chopped strawberries and 2 teaspoons powdered sugar.  Put the butter on a sheet of parchment.  Try to pat it in a log.  Roll it, twist the ends of parchment and refrigerate until it's firm again.   Carefully unroll and using a sharp knife, slice into pats to enjoy on your scones, bagels, French toast, biscuit, English muffin, pancake or whatever you want to add a slightly sweet, buttery, strawberry flavor.  Wrap the leftovers--if you have any-- in parchment or cling wrap and refrigerate.

photo by Christina Klevorn 2013

Photo by Christina Klevorn 2013

Fresh Strawberry Yogurt Spread

photo by Christina Klevorn

For the Strawberry Spread, I wanted something light--scones already have a lot of butter.  I opted for Greek Yogurt.  I like its tangy taste.  I used a small container of plain Greek Yogurt and drained it in a coffee filter-lined colander.  Put the colander over a bowl, cover and refrigerate about 24 hours.  Liquid will drain and the Yogurt will have a softened cream cheese consistency.  Remove from colander and place in small mixing bowl.  Finely chop or puree in blender  1/2 cup fresh, hulled strawberries.  Add strawberries to yogurt and stir.  Add a pinch of salt and 1/2 teaspoon honey or 1 teaspoon of powdered sugar.  Transfer to a covered storage container and chill in refrigerator.  Hints:  A liquid sweetener, such as agave nectar will make the spread too runny.  Feel free to add more sugar if you like a sweeter spread.  The spread will thicken after chilling.  Pureed berries will make a smoother, thinner spread.


Enjoy!

Pizza Margherita Pizza!

Photo by Christina Klevorn 2013

I have become obsessed with King Arthur Flour products.  I recently gifted myself several pizza-making items from their catalog.  After getting my oven fixed (having a broken oven almost killed me), I made up this beauty.  Perfect Pizza Blend is a blend of golden durum and KAF unbleached All-Purpose flour, dough conditioner and baking powder.  It makes a nice crust.  Th dough improver is nice--it prevents the dough fron shrinking back, but its not necessary.  The pizza dough flavor is what really makes this recipe stand out, as does the pizza seasoning.  They can be omitted, but the results won't be nearly the same.  A word of warning--this pizza makes a thick, chewy crust.  I'm from St. Louis, where pizza crusts are thin and crispy.  Next time I might make 2 smaller pizzas from this dough and pat the dough thinner.  The crust recipe comes from the KAF catalog.

Crust

3 cups KAF Perfect Pizza Blend
2 tablespoons KAF Easy Roll Dough Improver
4 teaspoons KAF Pizza Dough Flavor
1 tablespoon KAF Pizza Seasoning
1 teaspoon instant yeast
1 1/2 teaspoon salt
2 T olive oil
1 1/4 cups lukewarm water

Topping

1/2 cup tomato sauce
1 cup fresh mozzarella cheese
1 thinly sliced fresh tomat
fresh basil leaves, sliced

To Make the Crust

Mix and knead together all the ingredients until a soft, smooth dough forms.  Let the dough rise, covered for 45-60 min, then refrigerate it for 4 hours or for up to 36 hours.  Hints:  Lightly spray the bowl before adding the dough to rise.  Use the dough hook on your mixer after the ingredients are mixed, or use the dough cycle on a bread machine. Dough takes less time to rise in warmer weather.

To Prepare the Pizza

With slightly greased hands, place the dough onto a lightly greased sheet of parchment and stretch to a rectangle about 15 x 11  inches.  Cover and let the dough rest for 45-60 min.  Hint:  Cover with another sheet of lightly greased parchment.

Place a baking stone in the middle of the oven--with an oven rack above it.  Preheat oven to 450.  Spread tomato sauce onto the dough.  Transfer the pizza and parchment to the hot stone with a peel or a large cookie sheet.  Bake for 6 to 8 minutes, then remove from the oven using the peel or cookie sheet.

Distribute the cheese over the sauce, then top with the tomato slices.  Return to the top oven rack and bake for 12 to 15 minutes, until the crust is nicely browned.  Remove from the oven, add the basil and serve hot.

Yield:  1 large pizza

Enjoy!

In The Beginning

I've been toying around with writing  a blog for awhile.  Today I decided to go for it!  This blog will be mostly about cooking, cooking techniques and  sharing family recipes.  There might be an occasional gardening or household tip.

Since this is new to me,  I welcome to suggestions to make this blog better.

Now,  let's get cooking!