Archive for October, 2008

Real Kiwi Pie + Flaky Crust
4 October 2008

The name of the blog is Kiwipie, but up until now, I’ve never actually put kiwis in a pie.  (Actually, I take that back.  I did make one once that had kiwis on top, but I wouldn’t consider it a kiwi pie.)

I have just moved to Oregon and as my first pie baking experiment here, I made kiwi pie.  Just pure kiwis.  It was pretty good, although it had a very unique flavour that even now I haven’t made up my mind if I liked.  My new neighbors and housemate seemed to like it though.

There are two recipes here.  First, I tweaked the proportions in the crust to make it more flaky, but still have a good flavour.

New Crust:
2 1/2 flour
1/4 sugar
1/2 tsp salt
2 1/2 tbsp unsalted butter, chilled
5 1/2 tbsp butter flavoured shortening (Crisco), frozen
1/2 tsp vanilla
3/4 – 1 cup chilled (iced) water

Mix flour, sugar, and salt.  Cut butter into chunks and using a fork or pastry cutter, cut into the dry ingredients.  The butter can be cut into smaller pieces here.  Cut the shortening into chunks and using a fork or pastry cutter, cut it into the dry ingredients.  Leave slightly bigger pieces of shortening for a more flaky crust.  Combine vanilla and water, and slowly add water to the flour/fats mixture, tossing with a fork.  Continue adding water until the mixture becomes wet enough to stick to itself, but isn’t sticky.

Separate into two parts, roll into balls and pat down into discs.  Place each disc in its own Ziploc bag and refridgerate for at least 1 hour.  (With the larger chunks of shortening, it doesn’t solidify as fast, so it will not need to thaw if left in for several hours.)

When you are ready to make your pie, use a rolling pin to roll out one disc on a sheet of parchment paper, or on a pastry rolling mat.  Place the pie pan top down in the center of the rolled circle.  Slide one hand under the parchment paper, keep one hand on the pan, and invert.  Peel away the parchment paper.  Gently lift the overhanging edges of the pastry to let the corners tuck down into the pan.  Place in the freezer until ready to fill (this will keep it firm).

The more shortening makes the crust flakier, but using the butter flavour of the shortening kept a nice rich flavour.

Kiwi Pie:

Pastry for one 9″ double-crust pie (use the recipe above, or one one of your own, or storebought crust)

12-14 kiwis, ripe, peeled, sliced (4-5 cups)
1 cup sugar
3 tbsp uncooked tapioca (just under 1/4 cup)
1/4 tsp (just a dash) nutmeg
1 tbsp lemon juice

Mix sugar, tapioca, and nutmeg in a large bowl.  Mix kiwis and lemon juice.  Add kiwis and toss gently so they are coated with the sugar mixture, but don’t crush the kiwis too much.

Scoop into the pie crust.  Roll out the second crust on a piece of parchment paper.  Invert the paper over the pie and peel away.  Trim around the edges of the crust, then pinch together to make a seal.  Crimp edges of the crust.  Cut a plus sign into the top of the crust (this allows venting), about 1 inch for each of the four cuts.

Bake at 425 for 20 minutes.  Reduce the heat to 350 and heat for 45-55 minutes, until the crust is golden.

Allow to cool before cutting and serving!  The filling will need to set!