Cooking with... ...Twinkle VanWinkle
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A SLICE OF HOOSIER GOODNESS Lemon Chess Pie
PHOTOGRAPHY BY TWINKLE VANWINKLE RECIPE COURTESY OF PAULA HANEY FROM THE HOOSIER MAMA BOOK OF PIE
Pie is like a kiss on the cheek after a good meal. A slice shared between friends with a hot cup of coffee. A sliver snuck in the silence of midnight. The symbol of love shown by those who prepared our meal, and afterwards declared “Keep your fork, there’s pie!” —Heather Tallman
18
edible INDY WINTER 2013
his chess pie recipe speaks to my Southern heart. A staple at all our family gatherings throughout my life, Hoosier Mama’s recipe is a sweet reminder of my grandmother’s holiday table and the love that she cooked into every dessert. The combination of the fresh berries and the custard filling are a match made in heaven. —Twinkle VanWinkle
All-Butter Pie Dough Makes 2 single-crust piecrusts 14 tablespoons (1¾ sticks) unsalted butter, divided 1 tablespoon red wine vinegar ½ cup cold water 2¼ cups all-purpose flour 2¼ teaspoons kosher salt ½ tablespoon granulated sugar Cut the butter into ½ -inch cubes. Freeze 5 tablespoons for 20 minutes or overnight; chill the remaining 9 tablespoons (1⅛ sticks) in the refrigerator until ready to use. Stir the red wine vinegar into the cold water and set aside. Combine the flour, salt and sugar in the bowl of a food processor and pulse 5 or 6 times to combine. Add the chilled butter and mix for 25 to 30 seconds, until the mixture resembles coarse meal. Add the frozen butter and pulse 15 to 20 times, until the butter is in pea-sized pieces. Add 6 tablespoons of the vinegar water and pulse 6 times. The dough should start to look crumbly. Test the dough by squeezing a small amount in the palm of your hand. If it easily holds together, it is done. If not, add ½ tablespoon of the vinegar water and pulse 3 more times. Repeat this process as needed until the dough holds together. Transfer the dough to a lightly floured work surface and knead together until smooth; dough should never come together in the food processor. Divide the dough into 2 equal parts and roll each into a ball. Flatten the balls slightly and wrap separately in plastic wrap. Let the dough rest in the refrigerator until ready to use, at least 20 minutes but preferably overnight.
