Holiday Entertaining 2001: Tuscan Thanksgiving


  Mrs. Maccioni's Pie Pastry

The Chef
EGIDIANA MACCIONI of Le Cirque

Servings
Serves eight.

Ingredients
5 tablespoons butter
1 cup plus 2 tablespoons flour
1/3 cup sugar
Grated rind of 1/2 lemon
2 egg yolks

Cooking Instructions

Preheat the oven to 500 degrees.

Place the butter in a heavy saucepan and place over low heat until melted. Set aside to cool until almost at room temperature. Place the flour in a mixing bowl and add the sugar and lemon rind. Blend with a wire whisk. Add the egg yolks, and gradually whisk in the butter. Blend and knead the dough until it is homogenous and smooth. When ready to use, lightly butter a 9- or 10-inch tart pan, flour lightly, and shake out excess flour. Place the pastry in the center of the pan, and, using the fingers, press and smooth the dough to the edges of the pan and up the inside rim. The layer of dough should be as even as possible. Refrigerate until ready to use.

 

 

 

 

Best With
Try as a base for Maccioni's Orange Tart.







 
 
   
Dan Barber's Traditional Thanksgiving Feast
   
 
   
Daniel Boulud Taste Tests Recipes from 3 Amateur Chefs
 
Holiday Pairings: Fantasy Dishes and Pefect Bottles
Main Courses
Beef
Chicken
Seafood
Turkey
Vegetarian
Game
Other Dishes/Courses
Appetizers
Hors D'Oeuvres
Drinks
Breads
Condiments
Soups
Salads
Side Dishes
Desserts
Sauces & Dips
By Cuisine
American
Asian
French
Greek
Italian
Jewish/Kosher
Spanish/Latin
Occasions/Seasonal
Summer
Passover
Winter Holidays
 
 

 

 
Copyright © 2014 , New York Metro, Llc. All rights reserved.
NewYorkMagazine.com: About Us | Contact Us |  Privacy Policy | Terms of Use |  Search/Archives  | Advertise with Us  |  Newsletters  | Media Kit
New York Magazine: About New York   | Contact New York |  Subscribe to the Magazine |  Customer Services  | Media Kit