I don’t know if you’ve noticed yet… but I get super, duper excited when I talk about food, think about food, write about food… heck anything related to food puts me in a better state of mind. A little obsessive eh? Well… I will admit that I became a tad obsessive about making a brown butter pie crust.
You see – – Charlotte and I were chatting about my love of brown butter when all of a sudden (insert smack on forehead… as if I hadn’t thought of this before)… all I could think about was how brown butter would improve pie crusts… thereby improving the standard pie. Just imagine – brown butter pecan pie, or brown butter chocolate hazelnut pie… or dare I say it… brown butter pumpkin pie!!!! A-MAZ-ING.
That’s the direction my imagination was headed in… and then I saw a pie recipe that I just knew I had to try: sad red strawberry tart. It sounds a little depressing (and if you click on the link and read the inspiration behind it you’ll probably feel sympathy for the baker… don’t worry – it all works out in the end for her) but it just looks so appetizing. I mean think about it :
a layer of pie crust / topped with a chocolate ganache / topped with fresh strawberries soaked in liquor / a simple syrup drizzled on top
Nothing about that sounds sad or bad to me. And it was time to test it out. This pie is made in 3 steps… nothing overly complicated, they just require a little resting time between one another…
I’d made 2 batches of brown butter dough a couple of weeks ago – so all I had to do was pull it out of the freezer and allow it to temper enough to be able to roll it out.
Step # 1: make the brown butter pie crust and roll it out.
brown butter pie dough
1 1/4 c. all-purpose flour, sifted
1 tbsp brown sugar
pinch of salt
1/2 c. COLD water (ice cold water)
1/8 c. COLD brown butter, grated
1/8 c. COLD salted butter, grated
I use my KitchenAid when assembling my dough – I grab the paddle attachment and in the bowl I mix the flour, sugar and salt together. Once it’s all incorporated, I dump in the grated butters (grating the butter is my key to a beautiful dough) and then slowly mix everything together (stir speed). Once it looks like pebbles (about 45 seconds) slowly drizzle in the water – 1 tbsp at a time. At this point the dough comes together – and when you pinch it, it sticks together. Done. Use your hands and gather all the dough into a disk. Wrap the disk completely in plastic wrap and either chill in the fridge for at least 1 hour – or freeze.
I tend to make a whole lot of crusts at once and freeze them for future use… but that’s just me (I figure if I’m grating butter I might as well grate a whole lot of butter!).
Back to the pie at hand though…
So my crust is ready to be rolled. It looks tasty doesn’t it?
I blind baked (filled the crust with dry beans so that it wouldn’t rise in the oven) the crust @ 425 F for 15 minutes and then removed the beans and returned the crust to the oven for another 10 minutes. The only thing… keep an eye so that it doesn’t burn!
Note: Charlotte and I had discussed the fact that it could burn, which is why she recommended half brown and half regular butter in the recipe.
Step # 2: make the chocolate ganache
150 g dark chocolate, finely chopped
100 g heavy cream
Heat the cream in a small saucepan over medium heat until it comes to a boil. Pour over the chopped chocolate (in a large glass bowl) and quickly whisk them together until the chocolate has melted – – it’ll be smooth and glossy.
Pour the melted chocolate into the pie crust, smooth it out and allow to set in the fridge.
Step # 3: strawberry and raspberry layer
boozy strawberries & raspberries
1 c. fresh strawberries, halved and quartered
1 c. fresh raspberries, whole
3 tbsp (or good drizzle) of limoncello
1 tbsp powdered sugar
*fresh mint if you have it on hand (I didn’t)
In a large bowl, stir together the strawberries, raspberries, sugar and limoncello. Once well combined, allow to sit and mingle for at least 30 minutes (I left mine for a good hour). At this point, drain the berries in a sieve and retain the liquid.
Spread the berries over the chocolate ganache.
Reduce the liquid to a syrup in a small saucepan. You want the liquid to boil and then reduce and thicken. Once you hit that stage – all done!
Drizzle over the berries.
There you have it! Simple and delicious. We enjoyed it at a Canada Day party on July 1st… it was AWE-SOME!