makes eight 5” pastries
 
Brioche (from Joanne Chang)
 
Yields 3¼ lbs. dough – you will only need half of the dough for this recipe; the other half can be frozen for 1 week. (Mine never made it to the freezer; it makes incredible bread baked as a 9x5” loaf. Details for this can be found in Joanne’s book, flour, too.)
 
2¼ cups all-purpose flour
2¼ cups bread flour
3¼ teaspoons active dry yeast
⅓ cup plus 1 tablespoon sugar
1 tablespoon kosher salt
½ cup water (Goldilocks approach here; not too hot, not too cold)
5 large eggs
1 cup plus 6 tablespoons unsalted butter, room temperature, cut into ½” pieces
 
In the bowl of a heavy stand mixer fitted with a dough hook (preferable) or a paddle attachment, place both flours, yeast, sugar, salt and ½ cup water. Beat on low speed for 3-4 minutes until the ingredients have combined. Scrape down the sides and the bottom of the bowl. Beat on low speed for an additional 3-4 minutes; the mixture will be dry.
 
With the mixer on low, add the butter, one piece at a time, making sure each piece of butter is incorporated before adding the next. After all of the butter has been added, continue mixing on low for 10 minutes. The butter needs to be completely incorporated. Increase the speed to medium, beating the mixture for another 10-15 minutes, until the dough becomes soft, sticky and a bit shiny.  The dough will become silky and smooth, and  it will ‘slap’ against the sides of the bowl. When the dough is ready, it will be stretchy and you will be able to gather it together, picking it up in one piece.
 
Transfer the dough to a large bowl that has been lightly buttered. Cover the dough with plastic wrap, pressing the wrap directly on the surface of the dough. Place the dough in the refrigerator and let it proof for at least 6 hours or overnight.
 
Line two baking sheets with parchment paper.
 
After the dough has proofed, divide it in half. (Freeze half of the dough in an airtight container for another time.) On a lightly floured sheet of parchment paper, shape the brioche dough into a rectangle about 8” long by 4” wide and 1” thick. Cut the rectangle into eight pieces; each piece of dough should weigh about 3½ oz. Shape each piece into a circle measuring about 5” in diameter. The inner part of the circle of dough should be thin and the edge should create a rim. (Think deep-dish style pizza.) Place four of the circles on one baking sheet and four on the second baking sheet, allowing them about 2” apart for elbow room. Place in the refrigerator while you prepare the fillings.
 
Mascarpone and Honey cream
 
¾ cup mascarpone
2 tablespoons honey
½ teaspoon orange zest

In a small bowl, place mascarpone, honey and zest. Fold together using a rubber spatula.Cover
and refrigerate until ready to use.
 
Bluebarb filling
 
Note: When I added an uncooked filling to the brioche dough, the rhubarb needed additional time to soften, which resulted in over-baking the brioche. A quick spin of the filling on the stovetop helps to soften the fruit allowing less oven time. Just make sure to completely cool the filling before you fill the brioche.
 
12 oz. trimmed, (leaves removed) rinsed and dried rhubarb, cut into ¼” pieces
16 oz. fresh blueberries, rinsed, stems removed, dried on paper towels
1 teaspoon orange zest
3 tablespoons fresh orange juice
½ cup sugar 
3 tablespoons cornstarch
1-2 tablespoons good quality maple syrup (taste the berries and the cooked filling; if the berries are tart you may wish to use the additional tablespoon of maple syrup)
 
an egg wash made of 1 egg beaten together with 1 tablespoon milk or heavy cream
sanding sugar for sprinkling
 
In a medium heavy bottomed saucepan, combine the rhubarb, blueberries, orange zest, orange juice, sugar, cornstarch and maple syrup. Cook over medium heat for 6-8 minutes, until the fruit begins to soften and the mixture starts to thicken. Remove from the heat, scrape the filling into a heat proof bowl and set over a bowl filled with ice and a bit of water. Gently stir the filling with a rubber spatula until it is cool to the touch. Remove from over the ice and set aside.
 
Preheat the oven to 350 degrees F.
 
Retrieve the baking sheets with the brioche rounds from the refrigerator. Using an offset spatula, divide the mascarpone cream evenly between the 8 rounds of brioche (about 1½ tablespoons in the center of each circle). Spoon 3 oz. of cooled Bluebarb filling over the mascarpone cream and use an offset spatula to spread it evenly without disturbing the layer of mascarpone. Brush the edges of the brioche rounds with egg wash. Sprinkle with sanding sugar. Bake on the middle and bottom racks of the oven for 15 minutes, rotating the baking sheets between the racks and turning them from back to front, halfway through. Bake for an additional 7-8 minutes, until the brioche is golden brown.  
 

makes one 9” pie
 
Cornmeal is featured in both the crust and the crumble, adding a bit of texture to the medley of sweet and tart summer fruit.
 
Orange Cornmeal Pie Pastry (from Ken Haedrich) makes one 9" crust
 
7 tablespoons cold unsalted butter, cut into ½” pieces
3 tablespoons non-hydrogenated cold vegetable shortening, cut into ½’ pieces and frozen
1⅓ cups all-purpose flour
¼ cup fine yellow cornmeal
½ teaspoon salt
1 teaspoon sugar
1 teaspoon orange zest
¼ cup cold water
1½ teaspoons white vinegar or rhubarb shrub
 
Combine the cold water with the vinegar in a glass measuring cup and refrigerate.
In a large bowl, whisk together the flour, cornmeal, salt, sugar and orange zest. Use a bench scraper to cut the butter into the flour mixture, then cut in the shortening. Retrieve the cold water/vinegar from the fridge and sprinkle on the liquid, 1 tablespoon at a time, tossing the mixture with your fingertips. Add just enough additional water/vinegar so the dough pulls together. Turn the dough out onto a lightly floured sheet of parchment paper, knead it two or three times, shape it into a disc about 1/4" thick. Wrap in plastic and refrigerate for at least an hour before rolling out. When ready to roll out, lightly dust a sheet of parchment paper with flour. Roll out the pastry dough into a circle about 12” in diameter and 1/8” thick. Place the pastry into a 9” pie plate, roll the edges under and flute them decoratively. Return the pie shell to the refrigerator while you prepare the Cornmeal Crumble and the Fruit Filling.
 
Cornmeal Crumble (from Holly Ricciardi)
 
makes about 2 cups
 
⅓ cup sugar
1 teaspoon orange zest
½ teaspoon ground cardamom
½ teaspoon ground ginger
1¼ cups all-purpose flour
¾ cup fine yellow cornmeal
1 teaspoon baking powder
½ teaspoon salt
½ cup cold unsalted butter, cut into small pieces
1 large egg, beaten with a fork
 
In a medium bowl, whisk together the sugar, zest, spices, flour, cornmeal, baking powder and salt. Using a bench scraper, cut in the cold butter until the mixture forms coarse crumbs. Gradually add the beaten egg using a fork to incorporate it with the crumbs. Pinch the mixture together to form a crumble, cover with plastic wrap and refrigerate.
 
Preheat the oven to 400 degrees F.
 
Fruit Filling
 
6 cups of an assortment of berries and stone fruits, lightly rinsed, stems and pits removed, large fruit cut in chunks, well-dried on a paper towel
1 teaspoon fresh orange juice
1 cup sugar
½ teaspoon orange zest
4 tablespoons tapioca starch or cornstarch
pinch of salt
½ teaspoon ground ginger
 
In a large bowl, toss the fruit with the orange juice. In a medium bowl, whisk together the sugar, orange zest, tapioca starch (or cornstarch), salt and ginger. Pour the sugar mixture over the fruit and gently turn to combine using a rubber spatula.
Retrieve the pie shell from the fridge and set it on a parchment lined baking sheet. Scrape the fruit filling into the pie shell, smooth the top and place strips of aluminum foil around the edges of the pie to prevent overbrowning. Place a piece of parchment paper on top of the pie. (It will bake without the crumble to start.)
 
Bake the pie on the bottom shelf of the pre-heated 400 degree oven for 20-25 minutes, until the fruit begins to soften. Carefully remove the baking sheet with the pie from the oven, remove the parchment paper from the top and the aluminum foil strips from the edges. Sprinkle the cornmeal crumble over the pie. Return the pie to the middle shelf of the oven, reduce the oven temperature to 375 degrees, and bake for an additional 40-50 minutes, until the crumble is golden and juices bubble thickly around the edges of the pie. Let the pie cool completely before slicing. Cover and refrigerate any leftovers.

Makes one 9” pie
 
All Butter Pie Pastry
 
2½ cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup (8 oz.) cold, unsalted butter cut into ½” pieces
½ cup ice cold water (use will use somewhere between ⅓ cup and ½ cup)
 
In a large bowl, whisk together the flour, sugar and salt. Add the butter pieces and using a bench scraper or your fingertips, work the butter into the flour until the mixture resembles coarse cornmeal. Gradually add the water, a tablespoon at a time, tossing the mixture until the dough becomes shaggy and adding just enough water so that the dough holds together. Divide the dough into two discs, wrap in plastic wrap and refrigerate for at least an hour before rolling out. When ready to roll out the pastry, lightly dust a sheet of parchment paper with flour. Roll out one disc of dough into a circle about 12” in diameter and ⅛’ tick. Carefully transfer the pastry to a 9” pie plate and trim the edges so you have a 1” overhang. Fold and crimp the edges. Place the pie shell in the refrigerator. On a lightly floured sheet of parchment paper, roll out the second disc of dough into a circle about 10” in diameter. Cut either 1” strips to form a lattice or use a fluted cutter to cut circles, which will serve as the top crust. Refrigerate the lattice strips (or circles) on parchment paper while you prepare the filling.
 
Preheat the oven to 425 degrees F.
 
Raspberry-Rhubarb filling (adapted from Kate Lebo)
 
12 oz. trimmed rhubarb (rinsed, leaves removed) cut into ½” pieces (you should have 3 cups)
2 cups fresh raspberries, lightly rinsed, dried on paper towels
3 tablespoons Campari
1 cup sugar
zest of one orange
pinch of salt
pinch of fresh nutmeg
¼ teaspoon cinnamon
5 tablespoons tapioca flour (Bob’s Red Mill is available at Whole Foods)
2 tablespoons crystallized ginger, finely chopped

egg wash made from 1 egg beaten together with 2 tablespoons milk or cream
coarse sanding sugar for sprinkling
 
Add the Campari to the rhubarb and set aside. In a medium bowl, whisk together the sugar, orange zest, salt, nutmeg, cinnamon and tapioca flour. Pour the Campari and rhubarb into a large bowl, then add the sugar, zest, spices and tapioca flour mixture. Stir in the crystallized ginger. Add 1 cup of the raspberries, turning to combine gently using a rubber spatula. (The second cup you'll add just before adding the top crust.) 
 
Place the refrigerated pie shell on a parchment lined baking sheet. Pour the filling into the pie shell then sprinkle on the remaining 1 cup of raspberries. Create a top crust using the lattice strips or form a top crust using the circles of pastry. (It’s easiest to start from the outside edge and work your way in. It doesn’t have to be perfect.) Brush the top crust with egg wash and sprinkle with sanding sugar. Bake the pie at 425 degrees F on the bottom shelf of the oven for 20 minutes. Reduce the oven heat to 375 degrees, move the pie to the middle shelf of the oven and bake for an additional 35 to 45 minutes, covering the edges with strips of aluminum foil to prevent  over-browning. The pie is ready when juices bubble thickly around the edges and in the center of the pie. Remove from the oven and cool on a rack for several hours before slicing. Cover and refrigerate any leftovers.
 
 
 

​Buttermilk Biscuit Pie Crust (adapted from Farm Journal’s Complete Pie Cookbook)
 
Makes one 9” crust (I used a pie plate that is 1½” deep)
 
2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
½ teaspoon lemon or orange zest
6 tablespoons cold, unsalted butter cut into ½” pieces
1 cup cold buttermilk
 
In a large bowl, whisk together the flour, sugar, baking powder, salt, baking soda and zest. Using a bench scraper or two knives, cut in the cold butter until the mixture resembles coarse cornmeal. Gradually stir in the buttermilk, mixing just until the dry ingredients are moistened.
 
Turn the dough out on a lightly floured sheet of parchment paper. Pat the dough together and fold it over itself several times. Shape the dough into a disc. Lightly flour a rolling pin and roll the dough into a circle about 10” in diameter and ¾” thick. Ease the dough into the pie plate, trim the overhang to 1” and fold and crimp the edges. Use a fork to prick the bottom of the piecrust, then place the pie plate in the fridge for about 15 minutes.
 
Preheat the oven to 425 degrees F. Use a sheet of parchment paper or aluminum foil to line the chilled shell and fill with beans or pie weights. Place the pie shell on a baking sheet and bake for 25 minutes, rotating the pan halfway through. Remove the baking sheet from the oven and carefully remove the parchment (or foil) and pie weights. Reduce the oven temperature to 350 degrees F and bake the pie shell for an additional 20 minutes, until the crust is golden. Cool on a rack completely before filling. (If not using right away, cover the cooled pie shell tightly with plastic wrap.)
 
Fresh Strawberry Filling  (from Paul Prudhomme)
 
2 quarts fresh (equals 3 lbs. or 8 cups sliced) local if possible strawberries, lightly rinsed, dried, stems removed
½ cup sugar
¼ cup water
1 envelope unflavored gelatin
 
Place 3 cups of berries and the sugar in the bowl of a food processor fitted with the blade attachment and process until smooth. (If you prefer a chunkier sauce, use a potato masher to mash the strawberries and sugar by hand.) Transfer the mixture to a medium saucepan. Add the water and bring to a boil over medium heat, stirring to dissolve the sugar. Remove from the heat and pour into a large bowl. Add the gelatin and whisk together until the gelatin is dissolved. Set aside to cool over a bowl of ice, stirring occasionally until the mixture thickens but is still pourable. Arrange the remaining strawberries in the prebaked pie shell, stem ends down, starting around the edge and working your way into the center. (Depending on the size of the
berries, you may want to halve some of them and use them as a bottom layer, then add the remaining whole berries on top.) Pour the strawberry sauce over the berries and refrigerate for at least 3 hours before serving. (The sauce should feel firm to the touch.) Serve with Chantilly Cream.
 
Chantilly Cream
 
⅔ cup heavy cream
1 teaspoon vanilla
1 teaspoon Grand Marnier
​2 tablespoons sugar
2 tablespoons sour cream
 
Combine cream, vanilla and Grand Marnier in a medium bowl. Beat until the cream begins to thicken, then add sugar and sour cream and beat on medium just until soft peaks form. Do not overbeat.
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