an ex posted this true story on his facebook page:
so, i was explaining to my father the benefits of Pie over Cake. one criteria i mentioned in which pie being superior to cake was geometrically, to which my father replied “some cakes are round” and so i said:
“some pie are squared”.
math humour. i know, right.
some pie are also difficult. which is to say that baking a pie in a springform pan is difficult. i need to work on my patience.
it made for a good angry snack.
i figure if i post my baking failure, it’ll help me realize that not everything goes to plan at all times. hell, the second crust also required fixing. but, i sucked it up and made it in a glass pie pan, which is not what ruth reichl told me to do. sometimes, i shouldn’t listen to her.
the result of ignoring instructions. nom.
lemon tart of awesome.
makes 1 9-inch tart
adapted from gourmet today
1 1/2 cups + 2 tbsp pastry flour
1/4 cup sugar
1/8 tsp salt
1 stick (1/2 cup) unsalted butter, cold and cut into cubes of 1 inch
1 egg yolk
1 tbsp milk (i used almond milk and was no worse for wear)
mix together the dry ingredients.
cut in the butter with a fork, or using the slow speed on your mixer, until the butter has mixed in and formed the consistency of wet sand, or cornmeal.
mix in the egg yolk and milk until the dough starts to form a ball.
roll the dough into a ball and press out into a 6-inch diameter circle.
cover it with plastic wrap and refrigerate for 1 hour.
heat oven to 350F.
remove it from the fridge and allow it to soften slightly.
roll the dough out into a 12 inch circle and place into the pie pan, forming it around the sides, cutting off and saving any extra.
pierce with a fork and freeze for ten minutes.
cover the dough with tin foil and place pie beads or dried beans in foil to prevent the dough from shrinking.
bake at 350F for 25 minutes.
remove the foil and beads/beans and bake for an additional 10-15 minutes, or until lightly browned.
if there are any cracks in the shell, it is well worth your while to fix them with leftover pie dough.
1 cup lemon juice; about six lemons worth (do aim to get some pulp in as well)
2 lemons, zested
1 1/2 cup sugar
1/4 cup heavy cream
whisk together the ingredients.
pour into the pie crust
bake at 350F for 25 minutes; the filling should be wiggly still.
allow to cool for at least 45 minutes before serving.
enjoy. and forget that you mucked up the first crust, because clearly this one worked out perfectly.