WFD?

Welcome to the WFD Update. The one and only source for up to date information on what the Brooks-Corona-Taber-Thomas family is eating for dinner (or breakfast, or linner, or even breakinner).

Today's post, in honor Fafblog's Friday pie blogging Wednesday edition, the funny pie...


DELICIOUS FILLING:
6 (or more) delicious nectarines (skinned and cut in large pieces or varying size)
1/3 cup flour
1-2 t cornstarch (depending on how juicy your fruit is, the juicer the more starch)
1 T turbinado or Sugar in the Raw

Below is the recipe I used for the crust, I just rolled it out on a cookie sheet and then used a pastry scraper to flip up the sides into a pentagon'ish shape.


FLAKY TENDER PIE CRUST:

Savor every single bite

Hands-on time: 15 minutes to mix, 50 minutes into oven
Makes two crusts fitting 9-10” pie pans

• 2 – 4 tablespoons ice water
• 2 cups flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 4 ounces (1 stick) cold unsalted butter, cut into 16 pieces
• 1/2 cup Crisco shortening
• Egg wash of 1 yolk whisked with 1 tablespoon water

In a large bowl, stir together one cup of flour, sugar and salt. With a hand-held pastry blender, cut butter into flour until butter is dime-sized. Add shortening, cut into mixture til dime-sized. Lightly stir in remaining flour. Sprinkle with half the water. With a full palm, squeeze flour together against side of bowl. Rub hands together to drop damp flour into mixture. Drops at a time, add just enough water to hold together; the less water the better, dry crumbs on the bottom are good.

Refrigerate while making your desired filling. Preheat oven to 375F.

Place silicone mat on counter; sprinkle with flour. Cut dough in half, return second piece to frig. Sprinkle dough with flour. Working in just one direction, roll dough into an oval the diameter of the pie plate plus its sides. Slip a bench knife beneath dough to loosen, turn 90 degrees. Roll again to form a circle. Brush off excess flour. Place pie plate to left. Palm up, place right hand below silicone mat and gently flip dough onto pie plate. If needed, gently reposition and patch pastry. Brush off excess flour. Refrigerate.

Roll out top crust. Fill bottom crust with your filling. Gently flip top crust over filling, brush off excess flour. Trim excess pastry, then turn under and press to form and seal the edge. Crimp decoratively. Slice top to vent. Brush top (but not edges) with egg wash.