Baker and mom of three Clemence Gossett runs a culinary school in Los Angeles where she and her teachers share foodie secrets in hands-on classes every day of the week. Here she shares her incredible seasonal fruit pie.
the elusive pie crust! Flaky and buttery, it makes the perfect, delicate vessel
for the bright flavors of early summer. If you’ve ever felt nervous about your
crust, fear not," says Gosset. Use cold butter, handle
your crust as little as possible and patch the dough if it tears instead of
pulling and stretching it.
you’ve mastered the crust, you can use it to highlight the best of what’s in
season at the farmers market. You’ll be
surprised to find out how much sweeter, less expensive and juicier the fruit is
from your local farms and orchards. This
recipe features two favorites from Whitney Ranch in Santa Barbara; they grow
Meyer lemons and blueberries. Have a delicious time!"
cups flour (unbleached and organic when possible)
ounces butter, very cold and cut into small squares
cup water, very cold
tablespoons vodka (optional, makes for a crisper, flakier crust)
1. Place the dry ingredients in a food processor and pulse 4 or 5 times.
Add the butter and pulse just until small pebbles form. We like to "pan for gold" and see how our
butter is sized. You want the pieces to
be about 1/4 of an inch big.
Add the ice water (and vodka, if using) and pulse just until a crumbly dough
comes together. If needed, add 1 tablespoon of water at a time until the dough forms.
Remove from the food processor (carefully) and form a flat disc. Wrap in plastic and refrigerate for 1 hour
(or 20 minutes in the freezer).
Flour your work surface liberally. Place your disc on the floured surface and
begin rolling from the center of the dough up, then from the center down. Rotate your disc a quarter turn and
repeat. This will help to keep your
dough in a round shape and ensure that it isn’t sticking to your surface.
Roll your dough in a shape 2 inches larger than your pie pan. Using
the rolling pin, pick up and gently lay the dough into the pan. Cut, crimp or use the tines of a fork to
create a decorative edge.
your dough for 10 minutes. Take it out
and place a sheet of parchment paper, foil or cupcake liners over the
crust. Fill this with pie weights, rice
or dried beans and bake blind (with pie weights and no filling) at 375 degrees until
dark and golden on the edges.
Make sure that the bowl you are using is
nonreactive. Stainless steel and
tempered glass are best, but aluminum will oxidize and turn your lovely custard
a shade of green.
1/4 cup sugar
1/2 cup strained meyer lemon juice
stick, or 2 ounces, unsalted butter
Place a saucepot, 1/2 filled with water, on the heat and bring to a simmer.
In a medium-sized bowl, whisk together the eggs and sugar.
Whisk in the juice. Set the bowl above
the pot and reduce heat to medium to continue the simmer.
Whisk this mixture over heat until until a thick custard forms (this may take
about 10 minutes).
Remove from heat and stir in the butter until smooth. Spoon over the pre-baked
1 cup blueberries
2 teaspoons sugar
1/4 cup plus 2 tablespoons
1 teaspoon ginger (or cinnamon)
1 teaspoon flour
1) Place blueberries and 1/4
cup water in a saucepan and bring to a boil. Simmer the berries for 3 to 4
minutes, until they are cooked and juicy.
2) In a small bowl, mix the
flour and remaining water until smooth.
3) Add the flour mixture,
sugar and spice to the sauce and stir until the sauce is thickened.
4) Allow to cool and firm up before spooning over lemon