Wedding and Special Occasion Cakes are Our Specialty
Jacqueline's Patisserie

           199 East Main St. Babylon, N.Y. 11702

 phone or fax (631) 893-5334

Basic Pie Dough  By"The Artful Pie"

 2 cups all purpose flour 

3/4 teaspoon salt 

10 tablespoons very cold unsalted butter cut into small pieces 

5-6 tablespoons very cold water 

In a food processor, fit the steel blade into the bowl of the food processor. Put the flour and salt into the bowl and pulse to combine them. Add all of the very cold butter and pulse untill the mixture looks like very coarse bread crumbs. Sprinkle the water over the flour and pulse untill a dough begins to form. Test the mixture of the dough with your fingers. If it is to dry sprinkle a few drops of water and pulse for a few seconds to combine. Turn the dough out onto the counter and knead it just enough to make a ball. Flatten the dough into a smooth disk and wrap securely in plastic. Refrigorate for at least 20 minutes. Let the dough sit at room temperature 5-10 minutes before rolling. Using as little flour as possable, roll the dough from the center outward in a circle lifting the edges occasionally to prevent it from sticking. Roll the dough 2 inches larger then the pie pan being used. Fold in half and place in pie pan. Roll the edges underneath itself and crimp using your fingers. Refrigorate 20 minutes before using. 20 min 9-10 inch shell

Strawberry Jam Pie  By "The Artful Pie" 

1 prebaked 9 inch pie shell 

3 pnts fresh strawberries, washed & hulled 

3/4 cup sugar 

2 tablespoons cornstarch 

2 tablespoons fresh lemon juice