For a pretty presentation, prepare a second recipe of the piecrust and cut out shapes with a small cookie cutter. Attach them to the edge of the crust with egg wash, and then bake and fill as directed.

Jackie Mills, R.D.
Recipe by Coastal Living November 2014

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Recipe Summary

hands-on:
20 mins
total:
3 hrs 15 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a bowl with a pastry blender until mixture resembles small peas. Sprinkle with ice water, 1 tablespoon at a time; stir with a fork until ingredients are moistened. Shape dough into a ball, cover with plastic wrap, and chill 30 minutes.

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  • Preheat oven to 425°. Roll dough into an 11-inch circle on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under and crimp. Line pastry with aluminum foil, and fill with pie weights or dried beans. Bake 10 minutes. Remove pie weights and foil, and let cool completely.

  • Reduce oven temperature to 350°. Cook butter in a medium skillet over medium heat, stirring often, 5 to 6 minutes or until butter just begins to turn light brown. Transfer to a small bowl.

  • Whisk together eggs, lemon juice, and vanilla in a medium bowl until smooth. Add sugar and next 3 ingredients, whisking until smooth. Whisk in brown butter. Pour mixture into cooled piecrust.

  • Bake 30 to 35 minutes or until filling is lightly browned. Let cool completely on a wire rack.

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