If you thought I was being lazy on the Pecan Pie crust, you're really going to despise me this time. I took a commercial frozen pie crust, cut it in quarters, then reshaped and trimmed each quarter so it was roughly round and the size of my tart pans. I promise I'll come up with a scratch pie crust recipe later. Really. It's just that my pie crusts are never more than mediocre and I need to weasel my mother's pie crust recipe out of her and adapt it. Fair warning -- the secret ingredient is lard.
So ... take two of the quarters of your pie crust and line two tart pans with it.
Cover each with another quarter of the piecrust, pinch the edges together, trim, and cut a vent hole.
Bake at 350 F for 30 minutes or until the crust is browned.
Ok, I confess, I actually left them in the oven for 40 minutes and it was clearly too long, so the 30 minutes is a guess at this point. Version A (with more sugar) was very good -- the balance of flavors was just about right. Version B (with less sugar) was ok, but not quite as good.
Calories per batch (2 pies):
Version A - 628
Version B - 604
(Calories from fat, either version: ca. 300)
Copyright © 2004 Heather Rose Jones, all rights reserved