Nevada Gateau Basque Pie

Ingredients

Equipment Needed

• •9-inch pie plate
• •Food processor or pastry blender
• •Rolling pin
• •Medium saucepan
• •Wire cooling rack
• •Pastry brush

Instructions

1. 1

   Make the pastry cream first

   Heat the milk in a medium saucepan over medium heat until it just begins to steam and small bubbles form at the edges. Do not boil. While the milk heats, whisk together the four egg yolks, half cup sugar, and cornstarch in a bowl until pale and thick, about two minutes of vigorous whisking. This aeration helps prevent lumps.

   The pastry cream must be completely cold before filling the pie. Starting it first gives it time to chill while you make the dough.
2. 2

   Temper and cook the cream

   Slowly pour about half the hot milk into the egg mixture while whisking constantly. This tempers the eggs, preventing scrambling. Pour this mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking without stopping, until the cream thickens dramatically and begins to bubble, about three to four minutes. It should coat a spoon heavily and hold its shape when you lift the whisk.

3. 3

   Finish and chill the cream

   Remove from heat immediately. Whisk in the two tablespoons butter until melted, then add vanilla extract, almond extract, and salt. Press plastic wrap directly onto the surface of the cream to prevent a skin from forming. Refrigerate until completely cold, at least two hours or overnight.

4. 4

   Build the crust

   In a food processor, pulse together the all-purpose flour, almond flour, one cup sugar, salt, and baking powder until combined. Add the cold cubed butter and pulse in short bursts until the mixture resembles coarse sand with some pea-sized pieces remaining. This takes about fifteen pulses. Don't overwork it.

   No food processor? Cut butter into dry ingredients using two knives or a pastry blender. The technique is forgiving because this dough contains enough sugar to stay tender even if slightly overworked.
5. 5

   Add wet ingredients

   Whisk together the two egg yolks, whole egg, vanilla, almond extract, and lemon zest in a small bowl. Pour this over the flour mixture and pulse until the dough just comes together in clumps. It will look shaggy but should hold when pressed. Turn out onto a lightly floured surface and divide into two portions, one slightly larger than the other. The larger piece becomes your bottom crust.

6. 6

   Shape and chill the dough

   Flatten each portion into a disk about one inch thick, wrap tightly in plastic, and refrigerate for at least one hour. This dough is soft and buttery. Chilling makes it manageable. You can refrigerate overnight if that suits your schedule.

7. 7

   Roll the bottom crust

   On a floured surface, roll the larger disk into a twelve-inch circle about three-sixteenths of an inch thick. The dough handles like sugar cookie dough. If it cracks, press it back together. Transfer to a nine-inch pie plate, pressing gently into the corners and up the sides. Trim edges to a half-inch overhang. Refrigerate while you roll the top.

8. 8

   Roll the top crust

   Roll the smaller disk into a ten-inch circle. Transfer to a parchment-lined baking sheet and refrigerate for fifteen minutes. The cold dough transfers more easily and holds its shape.

9. 9

   Fill the pie

   Remove the chilled pastry cream from the refrigerator and whisk vigorously until smooth and spreadable. It will have set firmly. Spread evenly into the prepared bottom crust, leaving about half an inch of bare dough at the edges. The filling should mound slightly in the center.

10. 10

    Apply and seal the top crust

    Center the top crust over the filling. Press the edges together to seal, then fold the overhang under itself to create a thick rim. Crimp decoratively using fork tines or your fingers. Refrigerate the assembled pie for twenty minutes. Preheat your oven to 350°F during this time.

11. 11

    Create the traditional pattern

    Brush the entire top crust with egg wash, coating evenly. Using a fork, draw parallel lines across the surface at roughly one-inch intervals. Then draw crossing lines at a diagonal to create the traditional Basque diamond pattern. Press gently so the fork leaves visible grooves without piercing through to the filling.

    This cross-hatch pattern identifies Gateau Basque from across a room. Every Basque baker marks theirs this way. It's not optional.
12. 12

    Bake until deeply golden

    Bake in the center of the oven for 45 to 50 minutes, until the top is a deep golden brown and the crust feels firm when gently pressed. The color should remind you of dark honey. Pale beige means underbaked. Rotate the pie halfway through for even browning. If the edges brown too quickly, shield with foil.

13. 13

    Cool completely before slicing

    Transfer to a wire rack and resist the urge to cut for at least two hours, three is better. The filling needs time to set. Slicing too early results in pastry cream that oozes rather than holds its shape. At room temperature, this pie cuts into clean wedges with filling that stays put.

Chef Tips

• •Seek out almond flour, not almond meal. Flour is finely ground from blanched almonds and produces a smoother crust. Meal includes the skins and creates a grainier texture.
• •The traditional Basque version uses either pastry cream or black cherry preserves as filling. For a shortcut, spread high-quality cherry jam in place of the pastry cream. Use about one and a half cups.
• •This pie actually improves on day two. The crust absorbs just enough moisture from the cream to become tender throughout while remaining structurally sound. Store covered at room temperature.
• •In Nevada's Basque restaurants, this appears after family-style dinners of lamb stew and beans. Serve it the same way: on a simple plate, with strong coffee, no embellishment required.

Advance Preparation

• •Pastry cream can be made up to three days ahead and refrigerated. Whisk smooth before using.
• •Dough disks can be refrigerated for up to two days or frozen for one month. Thaw overnight in the refrigerator before rolling.
• •The fully assembled unbaked pie can be refrigerated overnight. Add five minutes to baking time if baking from cold.
• •Baked pie keeps at room temperature, loosely covered, for up to three days. The texture is best on days one and two.

Frequently Asked Questions

Nutrition Information

1 serving (about 161g)