Pie starts with a great crust. Aki made a batch of pie crust from Maximum Flavor: Recipes That Will Change the Way You Cook. We par-baked the crust and let it cool and then we lined it with strawberry quarters. We blended milk and cream with 15% sugar and then thickened it with 0.3% iota carrageenan and 0.1% kappa carrageenan. While the mixture was still warm we poured it over the strawberries. The carrageenan custard filled the hollows in between the berries and then set around it as it chilled in the refrigerator. The pie sliced cleanly and the texture was smooth and creamy. Blending ideas gave a simple combination of ingredients the power to deliver a dynamic dessert.
May 1, 2006