So, last week when I was back in New York, I was hanging out with Bonnie. She was telling me that one of her baking fears was making pie. What? Pie is one of the easiest things to make. Remember the movie Waitress starring Keri Russell. Making pie is her haven, the place where she sought peace of mind. Anyways, it was about time for Bonnie to over come her fear and make some pie!
Our adventure started with a search for a pie dish. We meandered over to Crate and Barrel and picked up a glass one. Glass allows the crust to bake evenly. So next step, what kind of pie should we make? We went through them all, pumpkin, key lime, chocolate, peanut butter, apple, but they all just didn't seem like the "right" one. While taking a break from being indecisive about a pie, Bonnie told me a story about her brother partaking as a judge in a dan ta bake off. And that is when it hit us, we should make a dan ta. I bet you've never seen a 9" dan ta, I know I haven't.
It was amazing! And don't forget, its best when eaten warm.
dan ta pie
- 2 1/2 cups all-purpose flour
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1/2 cup solid vegetable shortening
- 1/3 cup plus 1 tablespoon ice water, plus an additional 1 to 2 tablespoons as needed
- In a bowl, combine flour, sugar and salt with a rubber spatula. Working quickly to prevent softening, cut the butter into 1/4-inch pieces.
- Add the butter to the dry ingredients. Using a pastry blender or 2 knives, cut the butter into pea-size pieces. Add the shortening. With a few quick swipes of the pastry blender, cut the shortening into large chunks and distribute throughout the bowl. Continue to chop with the pastry blender until the mixture resembles coarse crumbs with some pea-size pieces. Do not let the mixture soften and begin to clump; it must remain dry and powdery.
- Drizzle 1/3 cup plus 1 tablespoon ice water over the fat and flour mixture. Cut with the blade side of the spatula until the mixture looks evenly moistened and begins to form small balls. Press down on the dough with the flat side of the spatula. If the balls of dough stick together, you have added enough water. If they do not, drizzle 1 to 2 tablespoons more ice water over the top. Cut in the water, then press with your hands until the dough coheres. The dough should look rough, not smooth.
- Divide the dough in half , collect each half in a square of plastic wrap and pull the plastic tight to form a cohesive round, flat disc. Refrigerate for at least 30 minutes, preferably for several hours, or for up to 2 days before rolling. The dough can also be wrapped airtight and frozen for up to 6 months. Thaw completely before rolling.
- 1/3 cup white sugar
- 3/4 cup water
- 5 eggs, beaten
- 1 dash vanilla
- 1/2 cup evaporated milk
- Preheat the oven to 450 degrees F (230 degrees C). Combine the white sugar and water in a medium saucepan, and bring to a boil. Cook until the sugar is dissolved, remove from heat and cool to room temperature. Strain the eggs through a sieve, and whisk into the sugar mixture. Stir in the evaporated milk and vanilla. Strain the filling through a sieve.
- Roll out pie crust and place in pie pan. Fill the pie shells.
- Bake for 30-35 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.