Absolutely. I've tried everyone "foolproof" method and still make a pie crust that is tough and unyielding. The only way I've been able to do a decent pie crust is to use the food processor and handle it as little as possible.

This is also an incredibly delicious and fabulous tart receipe, for the tarts amongst us.

Meyer Lemon Creme Brulee Tart

Crust
1 cup all purpose flour
1/4 cup powdered sugar
Pinch of salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
4 teaspoons (or more) chilled whipping cream

1 egg white, beaten to blend

Filling
3/4 cup plus 2 tablespoons sugar
3/4 cup whipping cream
4 large egg yolks
2 large eggs
1/2 cup fresh lemon juice
1 tablespoon (packed) finely grated lemon peel

Lemon slices (optional)


For crust:

Combine flour, sugar, and salt in processor; blend 5 seconds. Using on/off turns, blend in butter until coarse meal forms. Add 4 teaspoons cream. Using on/off turns, blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap and chill at least 2 hours.

Preheat oven to 350°F. Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Fold overhang in, pressing to form double-thick sides. Bake crust until golden, pressing with back of fork if crust bubbles, about 18 minutes (small cracks may appear). Brush inside of hot crust twice with egg white. Maintain oven temperature.


For filling:

Whisk 3/4 cup sugar, cream, yolks, and eggs in bowl to blend well. Mix in lemon juice and lemon peel. Pour filling into warm crust. Bake until filling is slightly puffed at edges and set in center, about 30 minutes. Cool completely, about 1 hour.

Preheat broiler. Place tart on baking sheet. Cover edge of crust with foil to prevent burning. Sprinkle tart with 2 tablespoons sugar. Broil tart until sugar melts and caramelizes, turning sheet for even browning, about 2 minutes. Transfer tart to rack. Cool until topping is crisp, about 1 hour.

Push tart pan bottom up, releasing tart. Place on platter, garnish with lemon slices, if desired, and serve.

Keep your butter cold!

If it takes too long put it back in the fridge so that the butter does not come close to melting.

Mmmmm - lemon tart. I'll totally tart it up for that!

Thank you so much, it sounds intriguing!

I have a question though; You don't shape the crust to the pan until after it comes out of the oven the second time?

I've never heard of such a thing. I must try this out for myself.

I am intrigued. It almost sounds like baking a cookie and then smooshing it ino the pan still hot so it holds it's shape. Must try this.

Most of my "method" involves unwrapping the refrigerated dough from the grocery store. But, on rare occasions I actually do make crust. I think this is the requested recipe.

Sorry to interrupt the pie thread (maybe we should have our own thread about pie - or a recipe thread?) but.....

I just had to say that all THREE trashcans that were over the top full are now empty. It's a good thing!

So - I'm out to lunch today with a work friend at Carl's Jr. There's an elderly man exiting the double doors and my friend opens the door and says something nice about holding the door open.

I, in turn, am standing blocking the other door while a teenager is standing there waiting for me to move to get out. I say something like - and I will gladly block this door and prevent everyone from getting out. ha ha. yeah- I am a comedian.

The teen says - hey - do you want my watermelon? I'm thinking several things. Is that a hidden meaning for something else? Is there a watermelon stand around? Is there a hidden camera?

Apparently he was in ag. class and grew watermelons. It's freakin hotter then heck out here and he had it in his backpack and did't want to have to carry it home.

It was such an expected thing - but I'm now the proud owner of a watermelon some young kid grew for school.

ok....didnt see that coming

:snap: