I guess the one thing you can’t do with parmesan is sip it. Beyond that, well, the potential is endlessly wonderful.

In the lovely, and very important, Not-So-Humble Pies, Kelly Jaggers gives us a constellation of bravo recipes. My full review is here. Today, I want to share Kelly’s recipe for a divine crust, Parmesan Pastry Crust. Cheese crusts provide a base that boosts the flavors sitting atop them. A cheddar crust, for example, would make an apple pie most happily special. This parmesan crust is the basis for a Creamy Prosciutto and Leek Pie. You’ll see that recipe fo rthe pie contents tomorrow. Today, it’s that crust, which I bet you’ll be using over and over again.

Just to give you a sense of the scope of Not-So-Humble Pies, here are the pastry recipes in the book:

Flaky and Mealy Pie Crust

Cream Cheese Pastry Crust

All-butter Pie Crust

Pepper Jack Pastry Crust

Almond Pastry Crust

Lard Crust

Graham Cracker Crust

Pretzel Crust

Short Cust for Tarts

Leman and Lavender Short Crust Pastry

Spicy Cheddar Crust

Graham Pecan Crust

Ginger Snap Crust

Chocolate Cookie Crust

Blitz Puff Pastry

Cornmeal Tart Crust

Brown Butter-Graham Cracker Crust

See, I told you this book was important. You’ll have a lifetime of crusts for a lifetime of pies. Great, great pie book.


Parmesan Pastry Crust

Yield: one 10” tart bottom [bottom only, not top and bottom]

Ingredients:

  • 1 ⅔ cups all-purpose flour
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • 2 ounces grated Parmesan cheese
  • 1 stick unsalted butter, cubed and chilled
  • 2 tablespoons ice water
  • 1 teaspoon white vinegar

Preparation:

In a large bowl, whisk together the flour, baking powder, salt, and cheese.

Add the chilled butter; rub it into the flour mixture with your fingers until 30 percent of the fat is pea-sized, while the rest is blended in well.

Add the water and vinegar; mix until the dough forms a rough ball. Add more water, a few drops at a time, if needed.

Turn the dough out onto a lightly floured surface and form a disk. Wrap in plastic and chill for at least 30 minutes, or up to 3 days.

Remove the dough from the refrigerator for 10 minutes to warm up. Roll out on a lightly floured surface to an ⅛”  thick, 11″ circle, turning the dough often to make sure it does not stick. Dust the surface with additional flour, if needed.

Fold the dough in half and place it into a 9″ tart pan with 1″ sides. Unfold and carefully press the dough into the pan. Press the dough against the edge of the pan to trim.

Cover with plastic and chill until ready to bake. Covered, the crust will keep for up to three days in the refrigerator.


Source: Not-So-Humble Pies by Kelly Jaggers [Adams Media, 2012]

Photo Information: Canon T2i, EFS 60mm Macro Lens, F/5 for 1/50th second at ISO‑125