jglass
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COUNTRY-STYLE HERBED POTATO PIE
Makes 6 to 8 servings
Use Idaho Russets in this pie for the best results. Note that the first baking is done without the egg and cream custard, which is added through a hole in the top crust after the potatoes are tender. Sliced tomatoes with a basil vinaigrette are the perfect accompaniment.
1 recipe Lemon Pastry (page 94)
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh chervil
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
2 pounds baking potatoes, peeled and sliced
Vs inch thick (6 cups)
1 cup shredded Emmentaler or Swiss cheese
6 ounces cooked ham, cut into 1/2 x 4-inch slices
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons butter, cut into Vss-inch pieces
1 egg, beaten with 1 teaspoon water, for glaze
2 egg yolks
1/2 cup heavy cream
Roll out half the pastry and fit it into a 9-inch pie pan.
Preheat the oven to 425°F.
In a small bowl, combine the herbs and set aside. Layer
one-third of the potatoes in the pie shell; sprinkle with onethird
each of the herbs, cheese, and ham. Sprinkle each layer
lightly with salt and pepper. Repeat layering. Dot the top with
butter. Roll out the remaining pastry to fit the top. Moisten the
edges with the egg glaze and seal. Cut a ^-inch round hole in
the center of the pastry to make a vent, insert a small metal
funnel, then brush the crust with the egg glaze.
Bake for 30 minutes, then reduce the temperature to
350°F for 20 to 30 minutes, until the potatoes are tender.
Beat the egg yolks and cream. Pour the mixture into the
funnel in the pastry. Remove the funnel and shift the pan to
distribute the cream. Bake about 10 minutes longer. Cool at
least 10 minutes before slicing.
LEMON PASTRY
Makes enough pastry for 1 double-crust pie
This is one of my all-time favorite pastries for pies. The combination of egg and lemon juice makes it tender and flaky.
2 cups all-purpose flour
1 teaspoon salt
3/4 cup chilled unsalted butter, in 1/2-inch slices
1 egg, lightly beaten
2 teaspoons fresh lemon juice
4 to 5 tablespoons ice water
Stir the flour and salt together. Cut the butter into the flour until the mixture resembles coarse crumbs. With a fork, stir the egg, lemon juice, and 2 tablespoons of the ice water together. Sprinkle the liquid over the flour
mixture and mix just until the pastry holds together, adding more water if needed. Knead the dough in the bowl for 2 or 3 strokes—just until the dough makes a smooth ball. Cover and chill for 30 minutes or until firm, and use as directed in recipes.
Makes 6 to 8 servings
Use Idaho Russets in this pie for the best results. Note that the first baking is done without the egg and cream custard, which is added through a hole in the top crust after the potatoes are tender. Sliced tomatoes with a basil vinaigrette are the perfect accompaniment.
1 recipe Lemon Pastry (page 94)
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh chervil
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
2 pounds baking potatoes, peeled and sliced
Vs inch thick (6 cups)
1 cup shredded Emmentaler or Swiss cheese
6 ounces cooked ham, cut into 1/2 x 4-inch slices
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons butter, cut into Vss-inch pieces
1 egg, beaten with 1 teaspoon water, for glaze
2 egg yolks
1/2 cup heavy cream
Roll out half the pastry and fit it into a 9-inch pie pan.
Preheat the oven to 425°F.
In a small bowl, combine the herbs and set aside. Layer
one-third of the potatoes in the pie shell; sprinkle with onethird
each of the herbs, cheese, and ham. Sprinkle each layer
lightly with salt and pepper. Repeat layering. Dot the top with
butter. Roll out the remaining pastry to fit the top. Moisten the
edges with the egg glaze and seal. Cut a ^-inch round hole in
the center of the pastry to make a vent, insert a small metal
funnel, then brush the crust with the egg glaze.
Bake for 30 minutes, then reduce the temperature to
350°F for 20 to 30 minutes, until the potatoes are tender.
Beat the egg yolks and cream. Pour the mixture into the
funnel in the pastry. Remove the funnel and shift the pan to
distribute the cream. Bake about 10 minutes longer. Cool at
least 10 minutes before slicing.
LEMON PASTRY
Makes enough pastry for 1 double-crust pie
This is one of my all-time favorite pastries for pies. The combination of egg and lemon juice makes it tender and flaky.
2 cups all-purpose flour
1 teaspoon salt
3/4 cup chilled unsalted butter, in 1/2-inch slices
1 egg, lightly beaten
2 teaspoons fresh lemon juice
4 to 5 tablespoons ice water
Stir the flour and salt together. Cut the butter into the flour until the mixture resembles coarse crumbs. With a fork, stir the egg, lemon juice, and 2 tablespoons of the ice water together. Sprinkle the liquid over the flour
mixture and mix just until the pastry holds together, adding more water if needed. Knead the dough in the bowl for 2 or 3 strokes—just until the dough makes a smooth ball. Cover and chill for 30 minutes or until firm, and use as directed in recipes.