I am far from a pastry chef. But I like to bake, and I like to eat, and when I saw this crust on Infinite Belly I had to try it. And isn’t that blog GORGEOUS by the way? Doesn’t it just make you want to drop everything, move to France, and go to culinary school?
But we are talking pie crust today, or shortcrust as it is more widely known. Here in the US we typically say pie crus tor pie dough. In the UK and other English speaking locales, they call it shortcrust. In France, its called pate brisee. Want to know more about these differences, and some technical aspects of pie crust? Check this out on For Love of the Table. I can’t be the only food geek here who is interested in this kind of thing right? Are those crickets?
I saw the amazing zucchini galette on Infinite Belly, but as I have been (almost literally) swimming in strawberries lately, I thought about a savory sweet combination, and one of course without duck fat, because we are pescetarian. I adore berries and basil together, so it was a natural thought. I made this Strawberry Lime Galette with a Basil Butter shortcrust and, well, let’s just say we might’ve eaten the entire thing in two days. Maybe. Probably. But you don’t have proof!
Its actually easier than anyone thinks to make pie crust. Or maybe its just easier than I thought to make pie crust? I blogged about this super quick and easy one a while back. But this basil butter crust is truly exceptional, and it impresses people, so is a good choice for serving at a brunch or dinner party. It can go both savory and sweet (check back next week for my Early Summer Vegetable with a Basil Parmesan Crust galette), and can be made ahead. What’s not to love?
Basil Butter Shortcrust, or Pie Crust
(adapted from Infinite Belly)
2-3 Tablespoons copped fresh basil
1 1/2 cups all purpose flour
1/2 teaspoon of salt
1/2 cup chilled unsalted butter, plus two tablespoons, cut into pats
1/4 cup milk
An additional egg, beaten, to brush on just prior to baking
1. Prepare your basil, and slice your cold butter into pats.
2. Whisk salt, basil, and flour together.
3. Add butter in and using a pastry cutter mix it together until it forms a sablage, or looks really, really crumbly and there isn’t much flour left that hasn’t been incorporated into the crumbles.
4. Form a well in the sablage by digging your fist down in to the center, and then add in the egg and milk.
5. Mix the egg and milk in with the sablage until a dough forms.
6. Form the dough into a ball, and then pat the ball down so it is more of a disc. Wrap in plastic wrap and place in the refrigerator for at least an hour, and up to a day. When you bring it out of the refrigerator, give it a few minutes to soften so that you can roll it out, but don’t let it take too long, or come to room temperature, or the butter fat will start to melt.
7. Place the dough on a well floured surface and/or parchment paper. Roll the dough out to about 1/8 inch thickness, or your desired thickness for a pie or galette.
7. Either line a pie pan with it for a traditional pie or quiche, or place on parchment paper in the center of a baking sheet and fill with your desired toppings. For the strawberry lime filling, see below. Fold the sides up to form the galette.
8. Brush the sides of the crust with the beaten egg/egg wash, so that the crust bakes bright and golden.
9. Bake at 350 degrees for approximately 25-30 minutes, or until the filling is done and the pie crust is golden brown.
Strawberry Lime Galette or Pie Filling
2 cups of strawberries
1 Lime (a lemon can also be used)
1/4 cup sugar (optional)
Thickly slice strawberries into a bowl. Zest half a lime on top, then add the juice of half the lime. Add up to 1/4 cup of sugar. Chill strawberry lime mixture for approximately an hour (while your crust is also chilling), and fill in the center once your crust is rolled out.