Page 57 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

OPTIONS!
Option 1 Citrus
For lemon (Meyer and traditional) and lime (Key and Persian), the

zest of 1 lime or lemon mixed into the dough is perfect. For orange
or grapefruit, 1 tablespoon (6 g) will do.
Option 2 Hazelnut or Macadamia Nut
Replace ¼ cup (32 g) of the cornstarch with ¼ cup (28 g) chopped

roasted hazelnuts or chopped macadamia nuts. Pulse along with the
flour and the cornstarch as instructed in step 1, to reduce the nuts to
a fine meal.

Option 3 Chocolate
Replace 2 tablespoons (16 g) of the cornstarch with dark cocoa
powder.

Option 4 Semolina
Trade out 1 cup (125 g) of the all-purpose flour for 1 cup of semolina
flour.

Option 5 Green Tea (Matcha) or Espresso
Add 1 tablespoon (3 g) green tea powder or freshly and very finely
ground espresso beans along with the flour.

Option 6 Anise
Whisk ½ teaspoon anise extract into the egg mixture.

A NOTE FROM THE SWEETIE PIE

Some doughs aren’t meant to be rolled out and easily transferred

to your pie or tart tin. You know the ones I’m talking about, the

ones that crumble and tear the second you think about lifting them

from your work surface. Sweet doughs are notorious for being

hard to handle, but there’s a trick: Accept immediately that you
are going to be pressing it into place with your fingers. Embrace

this as a time-saver. If you can get past your own urge to roll it

out, simply bypass that step and go straight to breaking off pieces

of dough and pressing them into your tart ring.