This is why I don’t make pie crust…
My mom couldn’t make pie crust, and neither can I. Both of us are too impatient to be true crust makers. My mother bought her crusts all her life. She always thought that life was too short to make something she knew would fail. Also, something her sister could make much better with half as much struggle.
But THIS is why I make pie crust…
See, when you buy a premade pie crust it is made middle of the road, not too sweet and not too savory. BUT there are times, like when you are making TART and you know the filling is going to be…well, tart, that you want a sweet pie crust.
And then there are times when you are making something like a quiche when you really want to dial back the sweet and make it truly savory.
You don’t get those choices when you buy crust. You have no control, and that is maddening. Especially when you are cooking and you are trying to make it perfect.
Here is the tart crust I used, it is epic: https://prettysimplesweet.com/sweet-tart-crust/
And here is the filling I made…
Ingredients:
Zest of 3 lemons
1 ¾ cups sugar
3 large eggs
Lemon juice from 3 lemons (1/2 cup)
½ cup flour
Directions:
Mix zest and sugar together in a mixing bowl, mix until thoroughly combined.
Add eggs one at a time.
Add lemon juice (carefully as it might splatter).
Mix in flower and mix until well combined. You can’t over stir this, so go crazy.
This mix separates into a lovely, heavy lemon curd and a lighter lemon flavored topping. Totally worth it! The sweetness of the crust and the tartness of the filling make a wonderful end to a heavy meal.
