-
1
To make the Pate Brisee: In the bowl of a food processor, combine flour, salt, and sugar.
-
2
Add in butter, and process till the mix resembles coarse meal, 8 to 10 seconds.
-
3
With machine running, add in ice water in a slow, steady stream through feed tube.
-
4
Pulse till dough holds together without being wet or possibly sticky; be careful not to process more than 30 seconds.
-
5
To test, squeeze a small amount together: If it is crumbly, add in more ice water, 1 Tbsp.
-
6
at a time.
-
7
Divide dough into two equal balls.
-
8
Flatten each ball into a disk, and wrap in plastic.
-
9
Transfer to the refrigerator, and refrigerateat least 1 hour.
-
10
Dough may be stored, frzn, up to 1 month.
-
11
Preheat oven to 375 degrees.
-
12
Lightly dust a clean work surface with flour, and roll out pate brisee to a 1/8-inch thickness.
-
13
Fit into a 9-inch deep-dish pie plate.
-
14
Trim pastry using scissors or possibly a sharp paring knife.
-
15
Crimp or possibly decorate edges of pastry if you like.
-
16
Refrigeratefor 30 min.
-
17
Carefully line pastry with parchment paper, pressing it into corners and edges, and weight with beans, rice, or possibly aluminum or possibly ceramic weights.
-
18
Bake till pastry begins to color around edges, about 15 min.
-
19
Remove paper and weights, and continue to bake just till pastry dries out and turns golden, 10 to 15 min more.
-
20
Cold completely on a wire rack.
-
21
The baked shell can be stored in airtight containers or possibly well wrapped in plastic in the freezer for up to 1 month.
-
22
Prepare an ice-water bath; set aside.
-
23
Make the custard: In a medium bowl, whisk together egg yolks, granulated sugar, cornstarch, and salt.
-
24
In a medium saucepan, bring lowfat milk just to a boil.
-
25
Remove from heat, and whisk about 1/2 c. of warm lowfat milk into yolk mix.
-
26
Whisk yolk mix into saucepan of warm lowfat milk.
-
27
Place over medium-high heat, and bring to a gentle boil, whisking constantly.
-
28
Continue to cook, whisking constantly, till thickened, about 1 minute.
-
29
Remove from heat, and whisk in butter, one piece at a time, till melted.
-
30
Add in 1 tsp.
-
31
vanilla, and whisk till smooth.
-
32
Immediately strain through a fine-mesh sieve into a medium bowl.
-
33
Place bowl of custard in ice bath to cold, stirring occasionally.
-
34
Peel bananas, and slice 1/4-inch thick.
-
35
Add in lemon juice, and toss gently to coat.
-
36
Arrange in an even layer in bottom of baked piecrust.
-
37
Scrape cooled custard over bananas, and smooth top with a spatula.
-
38
Chill for at least 2 hrs or possibly up to overnight.
-
39
In the bowl of an electric mixer fitted with the whisk attachment, beat cream on medium-low speed for 30 seconds.
-
40
Increase speed to medium-high and add in confectioners' sugar and remaining 1/2 tsp.
-
41
vanilla.
-
42
Beat till soft peaks form.
-
43
Transfer to a pastry bag fitted with a large star tip (Ateco #32).
-
44
Pipe cream over custard in large rosettes, covering it completely.
-
45
Serve immediately.
-
46
This recipe yields 1 nine-inch pie.
