Hello Rick, I can't tell you how many recipes of yours that i have made, and have now become a part of my everyday cooking. I am on my 3rd copy of The Mexican Kitchen, as the first two copies have fallen apart. My question is about a recipe from that book, the Frontera Chocolate Pecan Pie. I have made it for at least 6 thanksgivings, and serving it has become a tradition, as it is one of the best desserts i have ever tasted. I was wondering if you could help me out on two things... Even though i was do use pie weights ( either beans..or pennies wrapped in a double oven roaster bag as suggested by Cooks Illustrated) the crust always shrinks pretty badly. The other problem is the that filling always seems to leak under the crust. Are you supposed to dock the dough? i would appreciate any advice...and thanks again... My wife and i live in CT and one day hope to make a pilgrimage to your resturaunts Fraser
Dear Fraser:
Okay. If you want to go the whole nine yards, here's what you do: Make the dough (using a rich recipe--the one in Cook's Illustrated is great; or look in the last issue of the magazine for yet-another-approach) and let it rest for several hours in the refrigerator. Roll out the dough, fit it into the pan, crimp the edges and freeze for a couple of hours. Dock the dough. Butter a piece of foil (the oven bag is awkward to me) and lay it buttered-side down in the crust, pressing it to fit tightly against the dough's surface. Fill to the top with weights, rice or beans (I use beans); it's filling to the top that matters here--I even mound it a little. Bake until nearly done (I go for 375 degrees for about 15 minutes). Remove the beans and foil. Return to the oven to dry out for 5 to 7 minutes. Brush with egg yolk (to seal all the holes) and let cool (the heat of the crust will cook the egg yolk). That'll give you the best results as long as the dough you choose doesn't have much water in it (the easier the dough is to roll out, the most likely it will be to shrink). I know it sounds like a pain, but if perfection is what you're after, you gotta pay the price. Glad you've enjoyed the recipes and I hope you have wonderful holidays!
Sincerely,
Rick