This week, Bianco Rosso pastry chef Suzanne Berne teaches Tina Redwine how to make festive Thanksgiving-themed treats.

 

Pie Dough – Yield 2-9” pie crust

All Purpose Flour                     2.5 cups

Sugar                                       2 Tablespoons

Sea Salt                                   .5 Teaspoon

Cold Butter Cubed                  8 oz (2 sticks)

Shortening or Coconut Oil      4TBS(2 oz)

Very Cold Water                     .5 Cups

Separate out ½ cup of the flour and reserve with the water.

Put Remaining 2 cups flour, sugar, salt, butter and shortening into the food processor. Pulse 2-3 seconds at a time until the butter is the size of peas. This will only take 15-30 second total.

Add in remaining flour and water. Pulse again 2-3 second at a time until dough begins to come look damp and form small balls.

Turn dough out onto plastic wrap and from into a flat round disk. Wrap and refrigerate 1 hour minimum or freeze 1 month in advance.

When ready to roll the dough place on well floured surface and beat firmly with rolling pin to soften the dough. Turn dough and repeat, Dough should double in size, then roll out to desired size.

Susanne Berne

Pastry Chef Bianco Rosso

Wilton and Trumbull