My Sweet-Tart with Bittersweet Chocolate Cream


1 Star Dough pastry round
1/4 c. Sugar
3 tbl All- purpose flour
1/4 tsp Salt
! cup Milk
4 Egg yolks
6 oz bittersweet chocolate
2 tsp Butter
2 tsp Vanilla extract
2 cup fresh washed and cut Berries

Preheat oven to 425 degrees.

Fit pastry dough into 9-inch removable-bottom tart pan.
Press dough firmly into bottom and sides of pan; trim edges. Line pastry dough with foil;
weight with dried beans. Bake at 425 degrees for 10 minutes. Remove foil; bake additional
4-6 minutes.- (Baked to a light golden brown)
Cool completely. Remove from pan.

Pastry Cream: In medium saucepan, combine sugar, flour and salt.
Gradually add milk. Cook over low heat, stirring constantly, until mixture boils.
Boil 2 minutes, stirring constantly; remove from heat. Beat in egg yolks; return to heat and
cook 1 minute longer. Remove from heat. Add cut chocolate , butter and vanilla extract.
Stir until chocolate is melted and mixture is smooth. Place plastic wrap on
surface of pastry cream. Chill 30 minutes. Stir; spread evenly into baked Tart Shell.

Arrange fresh berries on top. In small saucepan over low heat, melt strawberry jelly.
Brush over strawberries. Chill several hours. Let stand at room temperature 15 minutes before serving


Pear and Cranberry Pie


2 Star Dough 12" rounds
4 Bosch or Anjou ripe pears
3 cups of fresh cranberries
1 1/2 cup water
1/4 cup cornstarch
1/4 teaspoon cinnamon
1 tablespoon lemon juice

Combine cranberries and water. Bring to a boil. Simmer for four minutes. Mix the
sugar, cornstarch and cinnamon, add to hot cranberries. Cook and stir until mixture thickens and boils. Remove from heat. Gently stir pears into cranberry mixture. Add lemon juice. Pour into pastry-lined pie dish. Top with second pastry round. Seal and flute edges. Add egg wash and three slit for steam vents. Bake at 400 degrees, 30 to 40 minutes, until golden brown.


Good Book

Pie: A Global History, by Janet Clarkson is a rich, savory history of one of the world's oldest and most iconic dishes. Pie plates being, quite literally, the first baking container, virtually all baked goods that weren't bread were known as pie. While winnowing down the definition, Clarkson finds that the first pies-as-we-know-them offered an ingeniously efficient mode for preserving fillings like meat and vegetables. Portability was a bonus feature-workers and travelers have been carrying pies with them at least since Chaucer's time-making them stalwarts for cooks of all skill levels. The book's slim page count belies a wealth of information, including the science of flaky crust, recipes from yesteryear, the real-life inspirations for famous pie lovers like Georgie Porgie and Little Jack Horner, and a brief dissertation on why pie is so delicious

Strawberry Crostata

1 twelve inch STAR DOUGH round
2 pints of strawberries.
1/3 cup sugar
2 tablespoons cornstarch
1 teaspoon vanilla

Thaw one Star Dough pie crust.

Remove the leafy heads from the strawberries and if they are small enough you won’t have to cut them. However if they are larger than the end of your thumb you might want to cut them in half. Add the sugar, vanilla, and cornstarch and stir it all up. Unroll the 12 inch pie dough onto a parchment line baking sheet. Spoon the filling into the center of the crust leaving about three inches of a crust border all the way around. Don’t feel compelled to include all the juice in the bottom of the bowl as strawberries are already incredibly juicy.

Fold the crust borders over onto the pie, brush them with a light egg wash and sprinkle with a little turbinado (raw sugar) sugar. Slip it into a 375°F oven and bake it for 20 to 30 minutes or until the crust is golden brown.

Remove from the oven and cool on a rack for 10 minutes and then serve. Make it extra special with a scoop of Madagascar Vanilla, by Three Twins Ice Cream . Try it with Tahitian Vanilla, or Sour Cream Ice Cream, by local's favorite Ice cream maker Humphry Slocombe in The Mission.


Persimmon Pie

4 cups peeled (Fuyu) persimmons in wedges (to 5 cups)

¼ teaspoon cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground allspice

1 unbaked 9" Star Dough Pie Dough


2 tablespoons flour

½ cup sugar

⅓cup melted butter

Toss persimmons with cinnamon, nutmeg and allspice in bowl. Place in pie shell. Combine eggs, flour, sugar and butter in small mixing bowl and pour over persimmons.

Bake at 400 degrees 15 minutes. Reduce heat to 300 degrees, and bake until center is bubbly and cooked all the way through, 45 minutes more.


Pumpkin Pecan Pie

1 12" Star Dough unbaked pie crust (for a 9" pie)
3 eggs (1 for pumpkin, 2 for pecan)
1 cup pumpkin
1 cup sugar (1/3 for pumpkin, 2/3 for pecan)
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp allspice
2 TB half and half or whole milk
2/3 cup dark corn syrup
2 TB melted butter
1/2 tsp vanilla
dash of salt
1 cup pecans

Coarsely chop the pecans, reserving a few whole pecans if you want to use them for decoration. Place the nuts on a baking sheet and roast for 5-6 minutes. Cool.

Mix 1 egg and 1/3 cup sugar. Mix pumpkin and spices and add to egg mixture, stirring well. Blend in half and half.

Pour this mixture into the pie crust.

In a separate bowl, lightly beat 2 eggs and add 2/3 cup sugar. Stir in corn syrup, melted butter, vanilla, and salt. Add the pecans and mix well.

Pour this mixture on top of the pumpkin base. Arrange decorative pecans on top if you want.

Bake for 10 minutes at 425. Lower oven temperature to 350 and bake for an additional 35-40 minutes. The center should seem partially set but not firm. The filling will firm up as the pie cools. Cool and serve with whipped cream.

California Vegetable Quiche

1 12" Star Dough uncooked pie crust ( for 9" pie)
2 or more large garlic cloves
2 tablespoons butter
1 cup sliced fresh mushrooms
1 cup coarsely chopped fresh spinach
1/2 cup grated fresh carrots
2 large eggs
2/3 cup milk
3/4 teaspoon salt
1/4 teaspoon tarragon, crumbled
1/4 teaspoon dill weed
3/4 cup grated Gruyere or Swiss

Preheat oven to 425ºF. Place one thawed, unbaked pie crust into a 9-inch pie plate. . Set aside in the refrigerator while measuring remaining ingredients. Set a sheet of foil in the quiche plate and add a half-inch layer of uncooked beans (or aluminum pie weights). Bake in hot oven 425ºF. 10 minutes until crust is partially baked. Remove foil and weights. Meanwhile, finely chop garlic to measure 1 tablespoon. Melt butter and add garlic and mushrooms. Sauté over moderate heat about 5 minutes, stirring constantly. Add spinach, cover pan and turn heat low. Cook about 2 minutes longer, just until spinach is wilted. Remove from heat and add carrot (if carrot is very moist, squeeze out excess liquid). Beat eggs; stir in milk, salt, herbs and cheese. Add vegetable mixture and mix well. Pour into partially baked shell. Return to lowest rack of oven and reset thermostat to moderate (350ºF.) Bake about 35 minutes, until set in center. Remove from oven and cool at least 15 minutes, before cutting.


1- 12" Star Dough Pie Crust ( for a 9" pie)

4-5 large, ripe tomatoes, sliced and bloated dry

1 cup mayonnaise

1 cup shredded sharp cheddar cheese

1 teaspoon dried oregano

1/2 large, sweet onion (sauteed)

(1/2 pound thick cut bacon, cut into lardons, and cooked till crisp)


Blind pie/ Pre-Bake Pie shell

Pre-heat the oven to 350 F

Slice the tomatoes and place them on a large cooling rack covered with paper towels. VERY lightly sprinkle the slices with kosher salt to help pull moisture from them, and cover them with another layer of paper towels. Let them sit like this for at least an hour.

Finely mince the onion, and reserve (if using raw), or saute till golden brown in a little olive oil and butter if desired

Cook bacon lardons (if using) till crisp, and let drain on a paper towel.

Mix mayonnaise, grated cheese and oregano in a bowl and set aside.

Assemble the pie by layering tomato slices to fill the shell, generously cover the top with freshly ground black pepper, sprinkle with the onions and bacon, and finally, top with the mayo-cheese mix.

Place the pie in the oven and bake for about 1/2 hour, or until the top is nicely browned and the pie is bubbling.

Remove from the oven and set on a rack to cool for at least 1/2 hour before cutting and serving.

Top it with a small salad of butter lettuce, serve and enjoy.

Serves 6-8

Fig, Apple & Walnut Pie

1 Package of Star Dough Pie Crust

3 Cups Coarsely Chopped Figs (Cut Off Tough Tops And Bottoms First)

2 Large Granny Smith Apples, Peeled, Cored And Diced

1/2 Cup Chopped Walnuts

1/2 Cup Sugar

1 Teaspoon Cinnamon

1/4 Cup Marsala Wine (sweet Version)

Place all of the filling ingredients into a heavy saucepan and cook over medium heat until the sugar melts and the figs begin to break down. Remove from the heat and cool.

Preheat oven to 375 degrees F. roll one half into a 9" inch pie pan. Gently press in to fit along the bottom and up the sides allowing excess to extend over the sides. Pour the filling into the pie and smooth evenly. Roll out the other half of the dough and center over the pie pan. Gently crimp the edges with your fingers along along the edges to seal and then use a sharp knife to cut off any excess dough. Cut four vents into the pie and brush the top lightly with the milk. Sprinkle the sugar over the milk while still damp. Bake the pie for 1 to 1 1/4 hours until the crust is lightly browned and the filling is bubbly and thick. If the crust browns too much while baking, gently cover with aluminum foil. Cool 15 minutes before serving.

Herbed Mushroom Quiche

1 Star Dough 12" round ( for 9" pie)
3/4 teaspoon dried basil
3 eggs or egg substitute
1 1/2 cups water
1 teaspoon salt
3/4 cup nonfat dry milk powder
black pepper
1/2 lb fresh mushrooms, cleaned and halved
1 tablespoon margarine or butter
1/3 lb grated swiss cheese

Saute mushrooms in margarine or butter.
Cool to room temperature.
Drain any liquid that accumulates.
Preheat oven to 400*F.
Place Star Dough in a 9" pie dish
Pre-bake pastry for 10-15 minutes.

In a medium-sized bowl, combine the cheese and basil.
Place cooled mushrooms in the pie shell.
Sprinkle cheese-basil mixture over the mushrooms.
Beat the eggs,water,milk powder,salt and pepper in a bowl until blended.
Pour over cheese.
Bake 30 minutes or until a knife inserted in the center comes out clean.


"When making pumpkin, custard or fruit pies, prevent the crust from becoming soggy by brushing the unbaked shell with a beaten egg white before adding the pie filling mixture."   
 Eula Star


Prosciutto, Spinach & Artichoke Quiche


STAR DOUGH 12" pie crust
3 eggs
1 cup milk
1 tsp Dijon mustard
1 tsp cornstarch
1/4 tsp cayenne pepper
1/4 small onion diced finely
2 cups chopped fresh baby spinach
4 large artichoke hearts chopped 
3-4 slices prosciutto chopped
3/4 cup shredded mozzarella cheese

1. Prepare 9" pie dish with one
Star Dough pie crust, Set pie shell in refrigerator to chill while you prepare the filling.
2. beat 3 eggs with milk, dijon mustard cornstarch and cayenne pepper.
3. Layer onion, spinach, artichokes, prosciutto in pie shell and top with cheese.
4. Pour egg mixture slowly into the pie over filling ensuring that everything becomes moistened with the eggs.
5. Bake at 350 F for 35-40 minutes or until eggs are set and wait 5-10 minutes before slicing

Good Book

Sweety Pies: An Uncommon Collection of Womanish Observations with Pie, by Patty Pinner, who gathered 70 prized pie recipes from the women in her life. What distinguishes this book is its utterly beguiling storytelling - each recipe is accompanied by a story told on the woman known for making the pie, from Sister Baby’s Buttermilk Pie to Miss Hatfield and Her Jelly Pies. It also filled with the truths handed down by Pie making mothers.This is a cookbook that's about love, life, family, friendship, and community as much as it is about the recipes


Caramelized Onion and Gruyere Quiche

1 STAR DOUGH 12" pie crust 
2 Tbs. unsalted butter
1 tsp. dried thyme
1 large onion, thinly sliced 
3 eggs
3/4 cup of milk
1 c. shredded Gruyere cheese
salt and pepper to taste

Preheat oven to 375° F.

Place pie dough in to a 9-inch pie dish. Crimp edges around the pie plate,Prick the bottom of the dough with a fork. Place a piece of parchment paper or foil over dough, mold into shape. (Never use wax paper or heavy-duty foil) 
Let the excess parchment or foil flare out at the ends like wings. Do not bunch 
it around the pie dish. Fill the shell with pie weights (rice or beans), enough to weigh it down, 
to about 2/3 up the dish.*  Chill the uncooked pie shell in freezer for 10 to15 
minutes to help set the shape and reduce shrinkage. Bake until golden, about 30 minutes (removing beans/rice  and foil/parchment after 20 minutes). Set aside to cool.

Melt butter over medium-low heat. Add onions and thyme, cooking slowly until onions are browned, about 20 minutes. Season with salt and pepper, set aside.

Lightly beat the eggs with the milk and season with salt and pepper.

Spread half of the cheese in the pie pan. Add onions and cover with the remaining cheese. Pour egg mixture evenly over the top. Bake for about 40 minutes, or until golden brown and puffed. Let cool slightly before serving


Vanilla Bean Pear Pie


One 12 " STAR DOUGH Pie Crust
1/2 cup sugar
2 tablespoons flour
5 cups fresh, sliced, peeled pears (about 2.5 lb)
1/2 cups fresh sliced strawberries (optional
3 tablespoons fresh lemon juice

After peeling and coring the pears, slice them lengthwise about 1/8" thick. Don't slice them too thick or the pie won't cook to be soft enough, not too thin or the pears will disappear as they cook. (Of course, it all depends on the ripeness of the pear and how it feels.)

Combine sugar and flour. In large bowl, sprinkle lemon juice over sliced pears (but not strawberries if you add them). Toss with sugar/flour mixture to coat fruit. Fill 9-inch pastry-lined pie plate with pear mixture. Use something deep.

Arrange sliced strawberries over pear filling.

1/2 cup flour

1/2 cup sugar

2 teaspoons ground vanilla bean

1/4 cup butter

In another bowl, combine flour, sugar, and ground vanilla bean. Add butter and toss until mixture resembles coarse crumbs. Sprinkle vanilla mixture evenly over pear filling.

Cover edge of pie with foil. Bake at 375 for 25 minutes. Remove foil from edge of pie and bake an additional 25-30 minutes until pie is bubbly and crust is golden.

Allow to cool completely on wire rack before serving.


Rum Raisin Apple Pie

  • Ingredients:

  • 1 package of STAR DOUGH pie/quiche dough
  • 3 tablespoons dark rum
  • 1/3 cup raisins
  • 2/3 cup packed light brown sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon finely grated fresh lemon zest
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • 1/8 teaspoon salt
  • 6 medium apples, ranging from sweet to tart (2 1/2 lb)
    • 1 tablespoon unsalted butter, cut into small pieces
    • 2 teaspoons milk
    • 1 tablespoon sanding sugar

  • Bring rum with raisins to a boil in a 1-quart heavy saucepan, then remove from heat and let stand, covered, 1 hour.

    Put oven rack in middle position with a large heavy baking sheet on rack and preheat oven to 425°F.

    Rub together brown sugar, flour, zest, cinnamon, nutmeg, and salt with your fingers in a large bowl until no lumps remain. Peel and core apples, then cut into 1/2-inch-wide wedges and add to sugar mixture, tossing gently to coat. Add raisins with any liquid and toss until combined.

    Thaw and Roll out one 12-inch  Star Dough pie crust  (keep remaining dough chilled until ready to top pie) Remove film, lift and Fit into a 9-inch pie plate (4-cup capacity)  leaving overhang. 

    Spoon filling evenly into shell, then dot top with butter. Brush pastry overhang with some of milk, then cover pie with second pastry round. Press edges together and crimp decoratively.

    Lightly brush top of pie with some of remaining milk and sprinkle all over with sanding sugar. Cut 3 steam vents in top crust with a small sharp knife.

    Bake pie on hot baking sheet 20 minutes. Reduce oven temperature to 375°F and continue to bake until crust is golden and filling is bubbling, 45 to 50 minutes more. Cool pie on a rack to warm or room temperature, about 1 1/2 hours.

    •To achieve an ideal balance of tart and sweet apples, used a variety of different apples; Golden Delicious, Gala, Granny Smith, McIntosh  (6 apples total).
    •Raisins can be soaked in rum 1 day ahead, cooled completely, and kept in an airtight container at room temperature.
    •Pie can be made 8 hours ahead and kept, uncovered, at room temperature.