DIY with Olga MI. Lemon pie
Hello everyone :)
lenom pie so delicious and tasty...let;s do it!
INGREDIENTS for Pie Dough
2 1/2 cups (12.5 ounces; 350 grams) all-purpose flour
2 tablespoons (25 grams) sugar
1 teaspoon (5 grams) kosher salt
2 1/2 sticks (10 ounces; 280 grams) unsalted butter, cut into 1/4-inch pats
6 tablespoons (3 ounces; 85 milliliters) cold water
1.Combine two thirds of flour with sugar and salt in the bowl of a food processor. Pulse twice to incorporate. Spread butter chunks evenly over surface. Pulse until no dry flour remains and dough just begins to collect in clumps, about 25 short pulses. Use a rubber spatula to spread the dough evenly around the bowl of the food processor. Sprinkle with remaining flour and pulse until dough is just barely broken up, about 5 short pulses. Transfer dough to a large bowl.
2.Sprinkle with water then using a rubber spatula, fold and press dough until it comes together into a ball. Divide ball in half. Form each half into a 4-inch disk. Wrap tightly in plastic and refrigerate for at least 2 hours before rolling and baking.
and we need
3 Meyer lemons, cut into very thin rounds (using a slicer or mandolin is advised)
2 cups sugar
1/2 teaspoon salt
2 eggs
2 egg yolks
3 tablespoons all purpose flour
egg wash (made from 1 egg beaten with a pinch of salt)
Sanding sugar
DIRECTIONS
Toss the lemon slices with the 2 cups of sugar until the slices are all evenly coated and macerate (allow them to sit so the sugar can draw the liquid out) for two hours at room temperature.
2.Preheat the oven to 425°F. Beat the eggs and yolks together with the salt. Add flour a little at a time, whisking continuously to avoid flour lumps. Add egg mixture to the lemons and mix well with a big rubber spatula. Pour the mixture into the chilled bottom crust. Cover with the chilled top crust and trim the edges, then shape the edges as desired, creating a seal. Cut slits in the top to vent the pie, then place in the fridge for 20 minutes.
3.Right before baking, brush the top of the pie with egg wash and sprinkle with sanding sugar. Bake at 425°F for 20 minutes on the bottom rack, turning halfway through. Turn the oven down to 350°F and bake until the filling puffs the crust up a bit, about 15 to 20 minutes. Remove from the oven and allow to cool completely, then chill for at least one hour before serving.
:) welcome
lenom pie so delicious and tasty...let;s do it!
INGREDIENTS for Pie Dough
2 1/2 cups (12.5 ounces; 350 grams) all-purpose flour
2 tablespoons (25 grams) sugar
1 teaspoon (5 grams) kosher salt
2 1/2 sticks (10 ounces; 280 grams) unsalted butter, cut into 1/4-inch pats
6 tablespoons (3 ounces; 85 milliliters) cold water
1.Combine two thirds of flour with sugar and salt in the bowl of a food processor. Pulse twice to incorporate. Spread butter chunks evenly over surface. Pulse until no dry flour remains and dough just begins to collect in clumps, about 25 short pulses. Use a rubber spatula to spread the dough evenly around the bowl of the food processor. Sprinkle with remaining flour and pulse until dough is just barely broken up, about 5 short pulses. Transfer dough to a large bowl.
2.Sprinkle with water then using a rubber spatula, fold and press dough until it comes together into a ball. Divide ball in half. Form each half into a 4-inch disk. Wrap tightly in plastic and refrigerate for at least 2 hours before rolling and baking.
and we need
3 Meyer lemons, cut into very thin rounds (using a slicer or mandolin is advised)
2 cups sugar
1/2 teaspoon salt
2 eggs
2 egg yolks
3 tablespoons all purpose flour
egg wash (made from 1 egg beaten with a pinch of salt)
Sanding sugar
DIRECTIONS
Toss the lemon slices with the 2 cups of sugar until the slices are all evenly coated and macerate (allow them to sit so the sugar can draw the liquid out) for two hours at room temperature.
2.Preheat the oven to 425°F. Beat the eggs and yolks together with the salt. Add flour a little at a time, whisking continuously to avoid flour lumps. Add egg mixture to the lemons and mix well with a big rubber spatula. Pour the mixture into the chilled bottom crust. Cover with the chilled top crust and trim the edges, then shape the edges as desired, creating a seal. Cut slits in the top to vent the pie, then place in the fridge for 20 minutes.
3.Right before baking, brush the top of the pie with egg wash and sprinkle with sanding sugar. Bake at 425°F for 20 minutes on the bottom rack, turning halfway through. Turn the oven down to 350°F and bake until the filling puffs the crust up a bit, about 15 to 20 minutes. Remove from the oven and allow to cool completely, then chill for at least one hour before serving.
:) welcome
