Fortunately, Shelly sent me another reminder email. And also fortunately, the item this month was pie crust!
I wondered if sourdough fortified pie crust would remind me of the fermented yogurt dough crust I've made from Sally Fallon's recipe. I actually thought about letting the butter come to room temperature and then mixing the crust more like a dough, and allowing it to fully culture (7 hours or longer) before refrigerating and continuing. Then, I decided that I would take a shortcut and just process everything in the food processor.
That choice eliminated the messy work of fraisage, or using the heel of your hand to scrape bits of the dough across the work surface to enhance flakiness. I used the food processor to first aerate the flours with the salt and sugar, then to cut in the butter, and finally to pulse in the sourdough starter. Then, I transferred the whole mess into a plastic bag, where I gently kneaded it into a ball. I let it sit for several hours in the fridge before taking it out to bake into a shell to house a banana cream pie.
To make my banana cream pie, I used a lighter pastry cream that I snagged a while back from a disappointing Epicurious recipe. It was billed as a light version of Boston Cream Pie, and let's face it, if you are making a Boston Cream Pie, don't go for a light version. This pastry cream has only 2 egg yolks per cup of milk (by contrast, I think Dorie Greenspan's has 6), making it a good, not-too-sweet layer to complement sliced, ripe banana.
There is no way I would use skim milk in a pastry cream recipe(I have to draw the line somewhere). I also doubled the volume, which is the perfect amount for a 9 inch pie.
Vanilla Pastry Cream - Light Version for Pie (adapted from epicurious)
- 4 egg yolks
- 6 T. sugar
- 4 T. cornstarch (I would suspect arrowroot would also work well)
- 1/4 t. salt
- 2 c. whole milk
- 2 t. butter (I eyeball this, just add a little butter)
- 1 t. vanilla extract
Whisk yolks, sugar, cornstarch, salt and 2 T. of the milk together in a small bowl or measuring cup. Bring remaining milk to a bare simmer in a saucepan, and add the yolk mixture, stirring constantly. Boil until thickened nicely, about 2 minutes, but maybe not quite that long. Remove from the heat and add the butter and vanilla extract, whisking well to combine (and make sure the butter is fully melted in). Transfer to a bowl, and cover with plastic wrap, letting the wrap rest directly on the surface so that a skin doesn't form. Cool to room temperature.
So, now for the links:
- Sourdough Surprises is on Facebook, so like them there. New challenges are posted on the 1st of the month for posting on the 20th of the month, and there is no sign-up or commitment. Just drop by and bake with sourdough as you are able!
- Join the Sourdough Surprises website. If you are interested in starting your own sourdough starter, the girls included a page outlining the method the Daring Bakers used.
- Bojon Gourmet's Pate Brisee (Pie Crust)
I hope to be able to make a better commitment to this baking group, and it shouldn't be too difficult since sourdough starter is always plentiful around my house!