< Previous124 SUmmER Blackberry-Buttermilk Pie with Vanilla Whipped Cream MAKES 1 (9-INCH) PIE FOR THE CRUST 2 1/2 cups all-purpose flour 1 tablespoon granulated sugar 1 teaspoon kosher salt 8 tablespoons unsalted butter, well chilled and cut into cubes 8 tablespoons vegetable shortening, well chilled and cut into cubes 1/2 cup ice water, plus a few table- spoons more if needed 1 tablespoon apple cider vinegar Heavy cream for brushing Coarse sugar for sprinkling BLACKBERRY-BUTTERMILK FILLING 2 heaping cups fresh blackberries, plus more for garnish 1 tablespoon fresh lemon zest 2 teaspoons fresh lemon juice 1/2 cup unsalted butter, melted and cooled 1 1/2 cups granulated sugar 4 large eggs, room temperature 1 cup buttermilk, room temperature 3 tablespoons fine stone-ground yellow cornmeal 2 teaspoons pure vanilla extract 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon kosher salt VANILLA WHIPPED CREAM 1 cup heavy cream, very cold 1 tablespoon granulated sugar 1 teaspoon vanilla bean paste 1/4 teaspoon freshly grated nutmeg Dried flowers, for garnish To make the crust, in a large bowl, mix the flour, sugar, and salt. Add the cubed butter and shortening. With a pastry blender, blend until the mixture begins to resemble small peas. Mix the vinegar into the ice water. Drizzle a few tablespoons of water over the flour-and- butter mixture and mix with a fork. Add more water until the dough begins to come together. Once the dough becomes moist and clumps together, it’s hydrated enough. Divide the dough into 2 balls. Flatten them into disks and wrap in plas- tic wrap. Refrigerate for 1 hour. Remove 1 disk of dough from the refrig- erator 30 minutes before you’re ready to use so it will roll out easily. Save the second disk for another use. Roll out the disk of dough on a well-floured surface to a 12-inch circle. The dough should be larger than your pie dish. Carefully trans- fer the dough to your pie dish. (I fold continued 127 SUmmER 126 SUmmER the dough over my rolling pin to make it easy.) Gently press the dough into the sides of the dish leaving 1 inch of over- hang on the sides. Fold the overhanging dough over the top and crimp the sides together. Refrigerate while you prepare your filling. To make the filling, in a food processor, purée the blackberries, lemon zest, and lemon juice until they’re the texture of a smoothie. Put them through a mesh strainer to remove the seeds. You should have about 3/4 cup of purée. Preheat the oven to 350 degrees F. In a food processor, blend together 1/2 cup of the blackberry purée (you will have a little bit leftover), melted butter, sugar, eggs, buttermilk, cornmeal, vanilla extract, nutmeg, cloves, and salt. Mix until well combined. Pour the filling into the prepared pie crust. Brush the pie crust edges with the heavy cream and sprinkle generously with sugar. Bake on the center rack for 30 minutes. Reduce the temperature to 325 degrees F. Bake for an additional 30 to 40 minutes or until the filling is set around the edges but there’s still a slight wobble in the center. Allow the pie to cool on a wire rack for 2 hours before serving so it sets. To make the whipped cream, for best results, chill the metal bowl of the electric mixer for 20 minutes ahead of time. Using the whisk attachment, add the heavy cream to the chilled bowl. Beat on medium-high speed until soft peaks form. Add the sugar, vanilla bean paste, and nutmeg. Continue beating for 20 to 30 seconds more until stiff peaks form. Be careful to not over beat. Serve immediately. Serve the pie with a generous dollop of whipped cream and decorate with fresh blackberries and dried flowers. NOTE: The crust dough will keep in the fridge, tightly wrapped in plastic, for 1 week, and will keep frozen for 1 month. I like using a larger recipe so I have the option of making a second pie. Strawberry-Lemon Cookie Sandwiches MAKES 24 (3-INCH) COOKIE SANDWICHES FOR THE COOKIES 2 3/4 cups all-purpose flour plus extra for rolling out the dough 1/3 cup cornstarch 3/4 teaspoon kosher salt 1 tablespoon freshly grated lemon zest 1 cup unsalted butter, room temperature 4 ounces full-fat cream cheese, room temperature 1 cup granulated sugar 1 extra large egg yolk, room temperature 1 teaspoon pure vanilla extract 2 tablespoons fresh lemon juice FOR THE STRAWBERRY FILLING 1 cup freeze-dried strawberries 1 cup unsalted butter, room temperature 3 cups confectioners’ sugar, sifted, plus more for dusting 1 teaspoon pure vanilla extract 3 tablespoons heavy cream Pinch of kosher salt 1/2 to 3/4 cup Fresh Lemon Curd (page 129) To make the cookies, in a medium bowl, whisk together the flour, corn- starch, salt, and lemon zest. Set aside. In the bowl of an electric mixer on medi- um-high speed, cream the butter, cream cheese, and sugar together until com- bined, 1 to 2 minutes. Add the egg yolk, vanilla extract, and lemon juice. Mix until fully combined. Scrape down the bowl as needed. With the mixer on low speed, add the flour mixture. Continue mixing on medium-low speed until the dough comes together. Wrap the dough in plastic wrap and refrigerate for 30 to 60 minutes. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper. On a well-floured surface, roll the dough out to about 1/4 inch thick. Cut into desired shapes with cookie cutters of choice. Using a spatula, transfer the dough to the prepared baking sheets, placing them 2 inches apart. Bake for 12 to 13 minutes, until firm and crisp around the edges. Allow the cookies to cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely. To make the filling, using a food proces- sor or blender, process the freeze-dried strawberries to a powdery dust. You continued Next >