Dessert Brunch

Basic Pie Crust

• 1 1/2 cups & 2 tbsp all purpose flour
• 1 tbsp sugar
• 1/2 tsp salt
• 6 tbsp butter (cut into 1/4- inch pieces chilled)
• 2 tbsp vegetable shortening 
• 5 tbsp ice water (plus extra) 

Directions: 

Sift the flour, sugar, and salt into a large bowl. Add the butter and shortening. Cut in the butter with the pastry blender until the mixture resembles coarse crumbs. One tbsp at a time, work in enough ice water just until the dough comes together. (I usually use more then 5 tbsp, just add one at a time until the dough just comes together. Don't over mix it!)

Shape into a ball, wrap in plastic wrap then flatten into a thick disk. Refrigerate at least 30 minutes and then follow the instructions for your favorite pie.

(Makes one pie shell)

 Lemon Meringue Pie

Filling:

• 1/3 cup corn starch 
• 1/3 cup cake flour
• pinch of salt
• 1 1/2 cup sugar
• 5 egg yokes slightly beaten
• zest of 3 large lemons 
• 1/4 cup fresh lemon juice
• 2 cups water
• 3 tbsp butter 

Meringue:

• 5 egg whites
• 1 1/4 cups sugar
• 1/4 tsp cream of tartar
• pinch of salt
• 1 tsp Vanilla

Directions:

1) Prepare the Pie Crust:

1. Roll the dough into a 11 inch round and place in the bottom of a 9 inch pie pan. (The size is pretty flexible. Just hold your pie dish over the dough, make sure that the dough sticks out about a inch all around and it should fit perfectly)
2. Flute the edges. Poke the bottom of the pastry shell all around with a fork.
3. Bake at 400 degrees F for about 12-15 minutes. Just until it is golden brown.
4. Cool completely before adding the filling.

2) Filling:

1. Prep all your eggs and lemons and set aside.
2. In a medium saucepan combine all the dry ingredients. Pour in water. Stir continually over medium heat until the mixture comes to a slow boil and becomes thick.
3. Remove the pan from heat. 
4. Pour about half of the mixture into the bowl with the egg yokes, continually whisking until blended.
5. Pour the egg mixture back in the saucepan, return to the stove on a low heat. Make sure to constantly keep stirring for an another 3 minutes.
6. Remove from heat, stir in the lemon juice and zest.
7. Add the butter about 1 tbsp at a time. Stir until combine.
8. Pour filling into the pie shell and set to the side while you make the meringue.

3) Meringue:

1. In your mixer add your egg whites, vanilla, salt and cream of tarter in the bowl.
2. Whip on a medium/ high speed until the mixture forms soft peaks.
3. Gradually add the sugar while continuing to whip the mixture. 
4. Whip until the peaks are strong and glossy looking. (You should be able to hold the bowl upside down and not have the mixture fall out)
5. Using a large metal spoon, dollop the meringue over the filling. Make sure the meringue is completely covered.
6. Bake at 325 degrees F for about 25 minuets or until the meringue is a beautiful golden brown color. 
7. Cool and keep pie in the refrigerator.
8. Eat and be happy! 

 French Strawberry Cake

• 1 stick butter room temperature (I use salted)
• 1 1/4 cup sugar divided
• 2 large eggs
• 1 tsp vanilla 
• 1 1/3 cup flour
• 1 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup sour cream
• 16 ounces fresh strawberries sliced up

Directions:

• Preheat oven to 350 degrees F & Prep a 9 inch round cake pan. (I just sprayed mine with cooking spray and it worked great)
• In a stand mixer, whip butter and and 1 cup sugar together until light pale and fluffy. About 5 minuets. 
• Add eggs one at a time, beating well after each one. Add in the Vanilla.
• In a separate medium bowl combine flour, baking powder and salt. Slowly add the flour mixture to the butter mixture alternately with the sour cream. Make sure you begin and end with the flour mixture. Beat until just combined after each addition. 
• With a spatula fold in the strawberries. Spread the batter into the cake pan.
• Sprinkle the 1/4 cup sugar over the top of the cake.
• Bake for 35-40 minutes.
• You want the tooth pick to come out clean.