Pastry Shell

WILLIAMS-SONOMA “desserts: new healthy kitchen: colorful recipes for health & well-being” (Page 34)

“Purple and Blue – For many people – especially nutritional scientists – purple and blue are favorite colors. The list of fruits in this group is short, but they constitute some of the most luscious and appealing produce available. They are also among the richest in disease-fighting antioxidants. Blueberries, in particular, have been studied for their ability to improve memory and brain function.” – Williams-Sonoma ‘desserts’,

              Pastries can be some of the most difficult, but rewarding products to make. Although pastries, such as pie shells, are readily available at a minimal cost, the delight of a fresh, flakey shell can delight and even surprise your guests. These recipes combine basic ingredients and specific instructions. The instructions must be followed because a rushed pastry can lack in flavor, doneness, and even shape.
            Williams-Sonoma has a number of different pastry shells, listed below the recipe that they are intended for. Although I was not planning to follow the recipe that calls for a “pastry shell,” I decided to follow their instructions. I have a number of recipes for shells such as this, but there is almost always room for improvement. The “pastry shell” recipe can be found on page 34, listed below the recipe for a “purple grape tart.”

            This recipe begins with the combination of butter and sugar. As mentioned, butter and sugar must be pulled away from the sides of your mixing bowl with a spatula. This avoids common mistakes, such as lumps of butter throughout your finished product. ¼ cup of softened butter and ½ cup superfine sugar are whipped until fluffy.

            I then combined the eggs and milk, which created a smooth mixture. In a separate bowl, I mixed 2 ½ cups all-purpose flour, 1 tsp baking powder, and 2/3-cup cornstarch. These amounts are static and create a specific chemical reaction. As a result, level your measuring devices, and be as exact as possible. I stirred until a soft ball was formed and turned the mixture onto a floured surface, kneading it lightly.
            For a 9- or 10-inch pastry shell, Williams-Sonoma instructs you to divide the mixture into thirds. After mixing, I noticed that this would make each shell fairly thin. Since I prefer a thick pastry shell, I decided to divide the batter equally into two. For the chilling process, I pressed each division into discs and wrapped it in plastic wrap.

            I rolled the discs into a round. The recipe called for the discs to be rolled between plastic wrap, but this became tedious and I decided to loose the wrap. Using a well floured rolling pin and surface, I continued to roll to just larger than the diameter of my pans. I used my rolling pin to make the outside thinner than the middle. This allowed me to have a thicker base and thinner sides.
The dough was pressed firmly into the pan and chilled for 10 – 15 minutes.

            After chilling, the dough was ready to be baked at 325ºF. Before baking, I covered the shells with parchment paper and excess dried lentils. This is an important step because the pastry will bubble in the first wave of cooking, if not held down. Bakers can use pie weights or any variety of died beans to accomplish this step.

            The baking time depends on your use for the pie. I was planning to further bake the pie and filling after this step, so I was instructed to bake my shell for 15 minutes. This time can be extended if the parchment paper sticks to the pastry shell. If you were using a recipe that does not need excess baking time (such as a pumpkin pie that will set in the fridge), the shell should be baked for 15 – 20 minutes with the weights. If you are baking for this time, the pastry shell will be pale golden in color.

            In summary, this is a simple recipe that calls for an irregularly low amount of sugar. The cooking times and directions are precise and leave little-to-no-room for mistakes.  Williams-Sonoma has written another east-to-follow method and includes easily accessed ingredients. This book provides a variety of pastry recipes to suit each final product.
            I used the custard from the recipe listed above to create a plum tart. The plums were sliced too large and gradually fell apart from the custard, but the colors of the tart and custard highlighted the deep colors of the fruit. Altogether, this tart was aesthetically appealing, yet difficult to serve.

* This book can be found and purchased at: http://www.amazon.ca/dp/0743278607

*Tasting Notes: The pastry shell was not as sweet as anticipated. Although there was some sugar incorporated into the recipe, this pastry shell would be best with a savory pie. For example, a chicken potpie or a Sheppard’s pie.

Written By and Photo Credit: Jane Phillips