Pie Crust: • Refrigerated pie dough Method: 1. Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13″ round, then fit into a 9″ pie plate. 2. Trim edge, leaving a 1/2″ overhang, then crimp decoratively. Lightly...
• 3 oz. The Perfect Purée Lemon Zest, thawed Pastry for 2 10″ tarts • 12 extra large eggs • 16 oz. granulated sugar • 11 oz. heavy cream • 3 tbsp. lemon juice • Creme fraiche or whipped cream and raspberries for garnish. Method: 1. Line 2...
For the Graham Cracker Pie Crust: • 5 oz. graham crackers • 1 cup granulated sugar • 4 oz. butter, melted • Pinch of salt Method: 1. Preheat oven to 350°F. 2. In the bowl of a food processor fitted with the blade attachment, process all ingredients...
For the shell: • 13 oz. unsalted butter • 4 oz. sugar • 1 whole egg • 1 tsp. vanilla extract • 16 oz. all purpose flour Method: 1. Combine the butter, sugar, egg and vanilla extract in the bowl of a mixer with a dough hook attachment. Mix at medium...
Blackberry filling: • 2 cups The Perfect Purée Blackberry Puree, thawed • 1 tsp. The Perfect Purée Lemon Zest, thawed • 1/2 cup sugar Method: 1. Mix together all above ingredients in a saucepot. 2. Bring to a boil and skim surface as needed 3. Cool and...
