Making this pie was pretty straightforward. Beth suggests that you use a frozen pie crust (for which I am immensely grateful given my track record with pie crusts), but I decided to try something a wee bit different. I'd heard Trader Joe's makes a killer pie crust, and I've had a box of two sitting in my freezer for several weeks. I finally pulled out one of them, and used it for this recipe. All I had to do was let the rolled crust thaw and then use as needed. This recipe also requires that you "blind bake" the pie crust so that you don't end up with a soggy bottom. (Hee!) She suggests that you use uncooked rice to keep the crust from puffing, but instead I was thrilled that I finally got to use the pie weights that I bought ages ago! :)
As my oven is a bit testy, I noticed that the edges of the pie were already beginning to brown during the blind baking session. So I used my pie crust shield to slow that process down. I'm pleased to report the plan worked!
|Post blind bake|
|Getting ready to go in the oven|
I left it to cool and then placed it in the fridge for another 2 hours. Finally, it came time to have a slice, and I have to say I was very pleasantly surprised! It was lemony and sweet and very custard like. I also liked how the TJ's crust turned out. Overall, I am pretty happy with how this recipe turned out. I never would have tried it on my own, so hurray for something new!