EASY BUTTER PASTRY
2 cups (500 mL) all-purpose flour
2 tbsp (30 mL) granulated sugar
½ tsp (2 mL) salt
¾ cup (175 mL) cold unsalted butter
3 tbsp (45 mL) ice-cold water
FILLING
¾ cup (175 mL) granulated sugar
⅓ cup (80 mL) all-purpose flour
½ tsp (2 mL) each ground nutmeg and cinnamon
2 cups (500 mL) frozen cranberries, thawed in refrigerator
2 cups (500 mL) grated Asiago cheese, about 5 oz (150 g)
1 cup (250 mL) coarsely chopped walnuts
1 egg plus 2 tbsp (30 mL) water (optional)
2 cups (500 mL) all-purpose flour
2 tbsp (30 mL) granulated sugar
½ tsp (2 mL) salt
¾ cup (175 mL) cold unsalted butter
3 tbsp (45 mL) ice-cold water
FILLING
¾ cup (175 mL) granulated sugar
⅓ cup (80 mL) all-purpose flour
½ tsp (2 mL) each ground nutmeg and cinnamon
2 cups (500 mL) frozen cranberries, thawed in refrigerator
2 cups (500 mL) grated Asiago cheese, about 5 oz (150 g)
1 cup (250 mL) coarsely chopped walnuts
1 egg plus 2 tbsp (30 mL) water (optional)
1 Preheat oven to 425°F (220°C).
2 For pastry, whirl flour with sugar and salt in a food processor until blended. Cut butter into small pieces and scatter over flour mixture. Pulse until coarse crumbs form. With motor running, slowly pour cold water through the feed tube. Whirl just until dough starts to come together. Gather into a ball. Flatten into a thick round. Wrap with plastic wrap and refrigerate until cold, at least 30 minutes.
3 Roll dough or refrigerated pie crust into a 12-inch (30-cm) round. It will be thick. Transfer to a parchment-lined baking sheet. In a bowl, stir sugar with flour and seasonings. Add cranberries and toss until coated. Add cheese and nuts and toss with your hands to evenly mix.
4 Tumble onto the pastry round, leaving a 2½‑inch (6-cm) uncovered border of pastry. Move some cranberries to the top so they will be visible when pie is baked. Gently press cranberries into the filling. Fold uncovered pastry up over filling, overlapping edges as needed. Gently press where they overlap. About 5 inches (12 cm) of cranberry mixture will remain uncovered. Cut out a piece of parchment paper that will approximately cover the exposed filling.
5 For a shiny crust, whisk egg with 2 tbsp (30 mL) water and brush over crust. Lay parchment cut-out over filling, but don’t press onto the crust.
6 Immediately reduce oven temperature to 350°F (180°C).
7 Bake until crust is deep golden, about 1 hour. Let rest about a half hour before serving. Pie will keep well at room temperature for at least a day.
2 For pastry, whirl flour with sugar and salt in a food processor until blended. Cut butter into small pieces and scatter over flour mixture. Pulse until coarse crumbs form. With motor running, slowly pour cold water through the feed tube. Whirl just until dough starts to come together. Gather into a ball. Flatten into a thick round. Wrap with plastic wrap and refrigerate until cold, at least 30 minutes.
3 Roll dough or refrigerated pie crust into a 12-inch (30-cm) round. It will be thick. Transfer to a parchment-lined baking sheet. In a bowl, stir sugar with flour and seasonings. Add cranberries and toss until coated. Add cheese and nuts and toss with your hands to evenly mix.
4 Tumble onto the pastry round, leaving a 2½‑inch (6-cm) uncovered border of pastry. Move some cranberries to the top so they will be visible when pie is baked. Gently press cranberries into the filling. Fold uncovered pastry up over filling, overlapping edges as needed. Gently press where they overlap. About 5 inches (12 cm) of cranberry mixture will remain uncovered. Cut out a piece of parchment paper that will approximately cover the exposed filling.
5 For a shiny crust, whisk egg with 2 tbsp (30 mL) water and brush over crust. Lay parchment cut-out over filling, but don’t press onto the crust.
6 Immediately reduce oven temperature to 350°F (180°C).
7 Bake until crust is deep golden, about 1 hour. Let rest about a half hour before serving. Pie will keep well at room temperature for at least a day.
Serves 6 to 8
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