Pâte Brisée recipe: Martha Stewart - Baking Handbook
This is a halved recipe. If you double this recipe, it makes enough for 1 double-crust or 2 single-crust 9-inch pies. But you will only need 1 single-crust.
- 1 ¼ cups all-purpose flour
- 1 teaspoon salt
- ½ unsalted butter, cold, cut into pieces
- 2 tablespoons ice water, plus more if needed
- In the bowl of a food processor, combine flour, salt, and sugar.
- Add butter, and pulse until the mixture resembles coarse meal, 8 to 10 seconds.
- With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
- Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic.
- Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
Banana Cream Pie recipe: Martha Stewart - Baking Handbook
- Pâte Brisée (see recipe above)
- 1 large whole egg, lightly beaten
- 4 large egg yolks
- 3 cups whole milk (I used 2 cups whole milk and 1 cup regular milk)
- 2/3 cup granulated sugar
- 5 tablespoons cornstarch
- ¼ teaspoon salt
- 1 cup heavy cream
- 2 tablespoons confectioners' sugar
- Preheat oven to 375F/190C.
- On a lightly floured work surface, roll out dough to a 12-inch round, a bit less than ¼ inch thick.
- Fit dough into a 9-inch pie plate. Using kitchen shears or a sharp knife, trim crust to a ½-inch overhang all around. Fold under overhang so it extends slightly beyond edge of pie plate. Crimp edge as desired.
- Prick dough all over with a fork.
- Brush rim of dough with beaten egg.
- Chill pie shell until firm, about 30 minutes.
- Line chilled pie shell with a round of parchment paper, leaving a 1-inch overhang.
- Fill with pie weights or dried beans wrapped in a cheesecloth. (I don't have both, so I put another pan inside the pie)
- Bake until edges of crust just turn golden, 15 to 20 minutes.
- Remove parchment and pie weights. Return crust to oven, and continue baking until golden all over 15 to 20 minutes more. (mine needed 30 minutes)
- Place pie shell on a wire rack to cool completely.
- Prepare an ice bath; set aside.
- In a bowl, lightly whisk egg yolks; set aside.
- In a saucepan, whisk together milk, granulated sugar, cornstarch, and salt.
- Bring to a simmer (do not boil), and cook, whisking constantly, 3 to 4 minutes.
- Whisk a quarter of hot-milk mixture into egg yolks; whisk in remaining milk mixture.
- Strain into a clean saucepan, and cook over medium-high heat, whisking constantly, until custard is thick and bubbles appear in center, 2 to 3 minutes.
- Transfer to a medium bowl, and cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. (I found it that it cooled faster without the plastic wrap, and just stirring the custard a couple of times)
- Set in ice bath until completely chilled, 30 to 35 minutes. (Filling can be kept in refrigerator, covered with plastic wrap, up to 1 day.)
- Cut 3 or 4 (I used 2) medium ripe bananas into ¼-inch slices, slightly on the bias.
- Beginning at the edge of the piecrust, arrange the slices in slightly overlapping rows.
- Cover with the custard, using an offset spatula to smooth it into an even layer.
- In a bowl of an electric mixer fitted with the whisk attachment, combine cream and confectioners' sugar; beat until soft peaks form. (this can take a few minutes)
- Using a small offset spatula, spread the whipped cream on top of the custard.
- Refrigerate pie, loosely covered with plastic wrap, for at least 1 hour or up to 2 days.
- Just before serving, cut 4 medium ripe bananas in half crosswise, then thinly slice lengthwise.
- Arrange the bananas slices in three slightly overlapping rows on top of the whipped cream.