Hi, I’m Cathy, and today it’s all about lobster. Okay, now I’m going to show you how to put together a savory crust. It’s just real simple, and use a food processor, it make a lot faster. So in to my food processor I’m going to add my flour, 1 cup of flour, that’s 2 tablespoons.
This is going to be enough to make one single layer of crust. I’m going to put in my salt, it’s half a teaspoon. And I’m just going to turn on, just give a little whirl, just blend the dry ingredients. And now I’m going to add my butter, I had it all chopped up in to half inch pieces here, and this goes right in over the flour and salt. And I’m just going to give this four quick pulses, just to blend it. Okay, I’ll just take the shortening. I’m just going to add that right in. And a great trick for shortening when you’re putting it in a crust is to freeze it. And then what happens is it’s nice and cold and stays in nice pieces as you blend it. Okay.
You’ll see that nice texture that it has there. Okay, so now, I’m going to add some cold water and I’ll just do a little bit at a time. And this is going to be a blind baked crust. And the important thing about the blind baked crust is you don’t want to get the dough too wet. Because as the moisture heats, it’s going to create steam and it’s going to cause more shrinking. So you want to try not to put too much water in to blind baked crust. Really important. And we’re just going to swirl this, just until it starts to come together. And you’ll going to see it starts to come together pretty quickly. Form this into a disc, I’m just going to wrap it in surround wrap. I’m going to stick it back into the refrigerator, just to get it cold so that I can roll it out.
Take my dough, put flour on that, I’m just going to roll it out. And kind of try and keep it into a circular shape, it really helps when you’re putting it into the shell. And just roll that out, probably, about an 8th of an inch thick, just enough to get it in to the pie shell.
So you take the crust, and you just fold it in half. And then fold it in quarters, just like that. I just pull my shell right up here, and then you just place the center. The corner here, right in the center of your shell, and you just going to unfold it. And then just carefully ease the edges right into the pie shell or pie tin, like that. And then, what I’m going to do is I’m going to come in and I’m going to trim the edges. You want to leave about a half inch to an inch.
So I’m just going to take the edge here. I’m just going to fold it right under, like this. And you just fold it under and up. Okay, and now I’ll just take my finger. I’m going to come in, I’m just going to push up on these edges, just like this and ease them up. Now I’m going to take my finger and two fingers on the opposite hand. And I’m just going to go ahead and do this. Push your finger between and give it a pinch. It makes a nice really pretty fluted edge. And then another thing I do is just go ahead and pull down the edge here, like this. This secures the edge, again helping to prevent that shrinking of the crust. And now I just take a fork and I go ahead and put little fork. Just prick the edges, prick the bottom here and the edge. I do prick the sides to. This allows the steam to escape, so it doesn’t puff up. I got a piece of foil, and I’m going to go ahead, shiny side down, I’m going to place it right on to the pan. I’m just going to fold the edges of this carefully.
A really great trick for when you doing a blind baked crust, use rice, because you can use it over and over again. Beans are great, but they kind of give of a little odor when you bake them. So if you use rice, you wouldn’t have that smell. And just put enough in there, you could fill it up. Okay, so this is now ready, I’m going to stick it to my oven and we’ll bake that 425 degrees for 15 minutes.
My crust has been blind baking, I’m just going to pull it out. And let’s take that out, and I’m going to lower the oven temperature from 400 to 375. And what I’m going to do is go ahead and remove the foil with the rice. I’m just going to pull the right out and set that aside. And this is going to go back into the oven for another like 10 minutes. Just to get it nice and golden brown. Just stick that right in there. We’re going to go ahead and just pull it out, set that aside. Okay, and that’s ready to get the filling.
Okay, so now I got my lobster meat, my tarragon. I’m just going to toss my tarragon with the lobster meat. So you just sprinkle that on. Use your fingers and just get in there and just give it a little toss. Take the crust. It’s a little bit warm. And I’m going to just sprinkle the lobster meat with the tarragon all around the crust. Just get that right in there. We’ll just spread it around. This isn’t rich enough. We’re going to add some goat cheese to it.
Okay, I’m going to make the filling now. I got a bowl, and I’ve got my cream, I just going to pour that right in. And milk, half a cup of that, there we go. The milk. Okay. I’m going to put into these two eggs. Simply crack those, pour it in there. And two egg yolks. Okay. Let’s give that a quick, just break up those yolk. Give a little whisk. And now I’m going to add the sherry, white pepper. And the chipotle pepper. And just give that a stir and get that incorporated. And just mix, just until it comes together. Pour that right over to our lobster and goat cheese.
Here I have two pieces of foil which I’ve cut into, probably like four inch wide pieces. And I’m just going to lay them. I’m going to lay the shiny sides up. I’m going to lay the edges like this, just a piece of scotch tape right there. Then you’ll going to take one end here. You’ll going to fold it in half and you’ll going to peel that scotch tape right in the center there. And fold that one over like that. And I’m going to take this, so I’m just going to go ahead and wrap it right around. Right around the shell here. And you just use one more piece of scotch tape, and you just take the piece of tape. Put it around the foil and just give it a tug. Secure it, and then just bend the edges over. Now carefully put this right into your oven. Okay. I just put that in there, you bake that for 35-40 minutes.
Take a knife and about 1 inch from the outside here. I’m going to go ahead and stick that in. If that comes out clean, which it does, that is ready. You don’t want it to get too dry. Okay. And just let that sit for like 20 minutes. You want it warm. You don’t want it too hot when you cut into it.
This is really good. It’s creamy. You can taste the lobster, the tarragon. Chipotle just give it a little smokiness. It’s really good. You’re really going to enjoy this.
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