The first time I tried making pie I didn't realize you had to bake the crust separately. Needless to say, the lemon meringue pie was awful :(
But I've learned my lesson! Ish. I slightly overbaked the crusts, but hey - stops it from becoming soggy too soon.
Pie is still scary for me because of the crust - it's different from shortbread crusts and different from cookies and different from graham cracker crusts (obviously). So yeah. Un poco dificil.
This was my second attempt at a pseudo pie - pie crust in tart shells with a lemon buttermilk filling. It works out well because the crust is not sweet at all, and things with lemon tend to be overly tangy and sweet. The perfect combo! Add on any berries and you're good to go.
Lemon buttermilk tarts
For the pie crust:
2 cups all-purpose flour
1/2 cup unsalted butter
1 teaspoon salt
2 tablespoons sugar
1/4 cup water
For the lemon buttermilk filling:
3/4 cup buttermilk
1/2 cup granulated sugar
6 tablespoons lemon juice
zest of 1 lemon
2 tablespoons all-purpose flour
To make the pie crust:
Preheat the oven to 400 degrees F
1. Sift dry ingredients into a large mixing bowl
2. Rub in the butter until the mixture because flaky and crumbly
3. Gradually add water, stirring and cutting with a knife, until the dough can form a large, soft ball
4. Roll out and press into tart tins
5. Refrigerate for 20 minutes until cold
6. Fill each with parchment paper and pie weights (I used spare change)
7. Bake for 8 to 10 minutes
8. Remove parchment paper and return to oven. Bake until golden (8 to 10 minutes)
9. Remove and let cool
To make the filling:
Reduce oven temperature to 325 degrees F
1. Whisk all ingredients in a medium mixing bowl
2. Evenly divide among cooled tart crusts
3. Bake for 20 to 25 minutes, until the center of the filling has set. If cracks form, remove immediately - it has been over-baked.
4. Cool to room temperature; refrigerate until properly chilled.
5. Dust with confectioner's sugar and top with berries.