Home Entertainment Home Budget Herald Pie Recipes: Andrist’s Silky French Raspberry Pie Serving Jury’s ‘Stock Sauce’

Home Budget Herald Pie Recipes: Andrist’s Silky French Raspberry Pie Serving Jury’s ‘Stock Sauce’

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The pie inserted by Evan Andrist in the second round of the Grand Forex Herald’s Economist Bye Bye Bake Off caused an uproar among the judges.

Evan Andrist, from Grand Forks.

Eric Hilden/Grand Forex Herald

Not only did they love the overall taste and overall look of Andrist’s French Mulberry Silk Tart, but the crust sent them to their cellphones to check out an odd ingredient: leaf fat.

According to a website called “The Spruce Eats,” the leaf suet “comes specifically from the soft visceral fat around the kidneys and loins of pork loin. As such, it has a very delicate, spreadable consistency at room temperature. This, along with its flavor Clean, salt-free, is why lard is considered the highest quality.

“I had never heard of lard,” said Judge Kristin Whitney, Executive Chef of the Museum of Art Café. “But it is delicious. »

With the pie, Andrist moved from Grand Forks into the third week of the month-long competition, which took place in August and September. Sixteen bakers participated in the first tournament.

Below is her recipe for the “Silky French Raspberry Tart.” This holiday season, The Herald will be publishing recipes for the 30 pies entered in this year’s Grand Forks Herald Pie Bake from Home Economics.

Prescriptions will be published in print, electronic and online editions and will be compiled on the Herald’s website.

Silky raspberry tart

Baker: Evan Andrist

Muscat: Big forks

Commercial sponsor: Sponsored by North Dakota Mill & Lifts


Half a teaspoon of salt

1 cup + 2 tablespoons all-purpose flour

A cup of very cold unsalted butter

Half a cup of bacon fat

3 tablespoons of ice water

direction :

  1. Mix flour and salt in a bowl. Cut the butter into the flour mixture until the butter is the size of a pea. Add the lard and chop it into pea-sized pieces.
  2. Add the water to the bowl, 1 tablespoon at a time, and mix until the dough begins to come together into a shaggy mess.
  3. Roll out the dough on a mat, shape it into a ball, wrap it tightly in plastic wrap and put it in the fridge for at least 2 hours.
  4. Roll up, put on a pie plate and refrigerate until firm (about 1 hour).
  5. Preheat oven to 375 degrees Fahrenheit, line pie crust with parchment paper and fill with sugar. Bake until golden brown (about 40-60 minutes).

raspberry puree

2 cups of frozen raspberries

2 teaspoons three times

1 cup of water

Half a cup of sugar

1 tablespoon of cornstarch

direction :

  1. Mix the berries with the water in a blender.
  2. Pass through a sieve to remove the seeds. Repeat until all seeds are gone.
  3. Whisk sugar, cornstarch, and mashed potatoes in a small saucepan.
  4. Bring the mixture to a boil over medium heat.
  5. Refrigerate until slightly thickened but still runny.
  6. Reserve 3 tablespoons of the whipping cream.
  7. Pour into cooled pie crust and refrigerate.

Whipped raspberry cream

1 cup whipped cream

3 tablespoons of raspberry puree

2 tablespoons of powdered sugar

Whisk over high heat until stiff peaks form.

Regular whipped cream

1 cup whipped cream

1 teaspoon vanilla

2 tablespoons of powdered sugar

Whisk over high heat until stiff peaks form.

French silk fill

4 oz. Unsweetened chocolate pastries

1 cup salted butter

1 – 1/2 cup granulated sugar

1 teaspoon vanilla

3 whole eggs

direction :

  1. Melt the chocolate in the refrigerator until it cools.
  2. In a large bowl, beat the butter and sugar until the butter softens.
  3. Add the cooled but still liquid chocolate and the vanilla extract. Mix until well blended.
  4. Add the eggs one by one. Mix with a whisk for 10 to 15 minutes, or until the sugar is almost dissolved.
  5. Drizzle over blackberry puree/pie crust and refrigerate until set (1-2 hours)
  6. Garnish with whipped cream, chocolate shavings and berries.

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