I have been dying to make this pie ever since I discovered the recipe last summer, sadly too late for strawberry season. I love the combination of sour cream and fruit - really, REALLY love it. One of my favorite pies ever is this creme fraiche and peach pie that you know I will be making as soon as peaches are in season.
The filling is so easy it's almost silly, but before we get to that I want to talk about this crust. This crust! First of all, can we acknowledge that that is the prettiest crust I have ever made? She's improving, ladies and gentlemen! Part of that is due to how easy this crust is to work with. I had thought I discovered the secret to good crust two years ago with Martha Stewart's half butter, half shortening pate brisee - BUT, then I discovered this recipe with butter and lard. Lard, folks, is the bomb. Why have I never used it before?! After all, shortening is just pretending to be lard - so why not go with the real stuff? The texture, the taste, the ease of rolling it out even when it's cold - *sigh*. Please tell me you will make this. Seriously, go make it right now.
I wanted to do a big Christmas dinner, but I didn't want to be in the kitchen all Christmas Day. I also wanted to try something different than the usual rib roast and Yorkshire pudding. So I decided to do dinner on Christmas Eve and to do some easy, low-prep dishes for Brunch on Christmas Day.
I ordered a half fresh ham through Whole Foods to try cooking a Christmas ham for the first time, but I made a few mistakes. I wanted to cook it in the slow cooker with brown sugar and cider to make a glaze, but I didn't realize that "fresh ham" is not really what we consider ham - without the curing or smoke, it is more like a pork roast - so I didn't really get the flavor that I wanted. I also couldn't get the whole thing to fit in my (very large) slow cooker insert, so I had to chop a chunk off - which actually ended up being a good thing because I roasted that piece and it came out better.
Rhubarb season is one of my favorite times of year and what better way to celebrate it than with the ultimate classic: Strawberry Rhubarb Pie. Buttery, flaky crust is the perfect background for the tart early Summer fruit flavors, and strawberries cut the tartness of the rhubarb without overwhelming it.
A mixture of strawberries, rhubarb, cornstarch, orange juice, and orange zest is loaded into the bottom crust and dotted with butter.
This eye-catching pie is made with strawberries, bananas, and fresh pastry cream for a fresh summer treat.
Slices of banana are layered into a cinnamon laced graham cracker crust along with a custard made from eggs, milk, sugar, and butter.
Spring vegetables are delicate and fresh and I think that one of the best ways to utilize them is in a quiche. Fluffy eggs, creamy cheese, and flaky buttery crust - what's not to love? I used spinach and leeks this time, but zucchini and asparagus work great too!