(for the dough)

10 T unsalted butter, chilled, divided

1 1/4 cups all purpose flour, divided

1 T sugar

1/4 cup ice water, divided

4 t grated lemon zest

(for the filling)

2/3 cup plus 3 T sugar, divided

3 large eggs

3 T cornstarch

1/4 t salt

2 cups whole milk

1 cup heavy cream

2 t dried lavender

1 t vanilla extract

10~12 candied violets (optional)

[how to make]

(for the dough)

*Grate 2 T butter on large holes of box grater and place in freezer.

*Cut remaining 8 T butter into 1/2" cubes.

*Pulse 3/4 cup flour, sugar, grated lemon zest, and salt in food processor until combined, 2 pulses.

*Add cubed butter and process until homogeneous paste forms, about 30 seconds.

*Using your hands, carefuylly break paste into 2" chunks and redistribute evenly around processor blade.

*Add remaining 1/2 cup flour and pulse until mixture is broken into pieces no larger than 1", 4 to 5 pulses.

*Transfer mixture to bowl.

*Add grated butter and toss until butter pieces are separated and coated with flour.

*Sprinkle 2 T ice water over mixture.

*Toss with rubber spatula until mixture is evenly moistened.

*Sprinkle remaining 2 T ice water over mixture and toss to combine.

*Press dough with spatula until dough sticks together.

*Transfer dough to sheet of plastic wrap.

*Draw edges of plastic over dough and press firmly on sides and top to form compact, fissure free mass. Wrap in plastic and form into 5" disk.

*Refrigerate dough for at least 2 hours or up to 2 days.

*Let chilled dough sit on counter to soften slightly, about 10 minutes, before rolling.

*Roll dough into 12" circle on floured counter.

*Loosely roll dough around rolling in and gently unroll it onto 9" pie plate, letting excess dough hang over edge.

*Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand. *Trim overhang to 1/2" beyond lip of plate.

*Wrap dough lined plate loosely in plastic wrap and refrigerate until firm, about 30 minutes.

*Adjust oven rack to middle position and heat oven to 350 degrees.

*Line chilled pie shell with double layer of aluminum foil, covering edges to prevent burning, and fill with pie weight.

*Bake on foil-lined rimmed baking sheet until edges are set and just beginning to turn golden, 25 to 30 minutes, rotating sheet halfway through baking.

*Remove foil and weights, rotate sheet, and continue to bake crust until golden brown and crisp, 10 to 15 minutes longer.

*Transfer sheet to wire rack. (Crust must still be warm when filling is added.)

(for the filling)

*Whisk 2/3 cup sugar, eggs, cornstarch, and salt together in bowl.

*Bring milk, cream, and lavender to simmer in large saucepan over medium heat.

*Slowly whisk 1 cup of hot milk mixture into egg mixture to temper, then slowly whisk tempered egg mixture into remaining milk in saucepan.

*Cook over medium heat, whisking constantly, until custard is thickened, bubbling, and registers 180 degrees, 30 to 90 seconds.

*Strain mixture through fine mesh strainer into clean bowl, then stir in vanilla.

(for the finish)

*With pie still on sheet, pour custard into warm crust, smoothing top with clean spatula into even layer.

*Transfer pie to oven and bake until center of pie registers 160 degrees, 14 to 18 minutes.

*Let pie cool completely on wire rack, about 4 hours.

*Cover cooled pie loosely with plastic and refrigerate until chilled, at least 4 hours or up to 24 hours.

*Blot surface of pie with paper towels, then sprinkle evenly with remaining 3 T sugar.

*Using torch, evenly caramelize sugar until deep golden brown.

*Sprinkle with candied violets, if using. Serve.

-makes 8 to 10-

Note: I found this recipe in "The Perfect Pie".

Labels: creme brulee pie recipe, pie recipe

(for the crust)

1 1/2 cups all purpose flour, plus more for dusting

3/4 t kosher salt

3/4 cup unsalted butter, cubed and chilled

7~9 T ice water

(for the filling)

1/2 cup plus 3 T granulated sugar

4 large egg yolks

3/4 t vanilla extract

1/4 t kosher salt

1/8 t grated nutmeg

1 1/2 cups heavy cream, chilled

[how to make]

(for the crust)

*In a food processor, blend the flour and 3/4 teaspoon salt on high for 5 seconds to combine. 

*Open the lid and scatter the cubes of butter evenly across the top, reattach the lid, and pulse until the butter is about the size of peas or a little larger. 

*Drizzle in 5 tablespoons of the water through the lid while continuing to pulse. (If the mixture is still dry, drizzle in more water, adding 1 tablespoon at a time and stopping once the dough is properly moist.) 

*Set a sheet of plastic wrap on your work surface and dump the dough into the center of it. 

*Wrap it up tightly and compress the dough into a flat, smooth disk. 

*Refrigerate the disk at least 30 minutes, or up to 2 days.

*Remove the chilled dough from the fridge. On a lightly floured work surface, quickly roll the dough out into an even 13-inch round, making sure to occasionally turn, flip and lightly dust the dough and rolling pin as you go. 

*Carefully transfer the crust to a 9-inch glass pie plate, making sure not to stretch it as you nestle it into the corners of the plate.

*Using scissors, trim away the rough edges of the dough and tuck the remaining overhang under itself to create a thicker edge that rests on the rim of the pan. 

*Crimp the edges using your fingertips or the tines of a fork, then place the entire plate in the freezer for another 30 minutes to harden.

*Heat the oven to 425 degrees and position a rack in the center of the oven. 

*Remove the crust from the freezer and place a sheet of parchment on top of the pie crust, making sure it extends far beyond the edges of the pie, and top the paper with pie weights or uncooked beans. 

*Bake for 30 minutes before removing the weights and parchment, and then bake for another 12 to 15 minutes until the bottom is light golden brown. 

*Transfer the pie crust in its pie plate to a wire rack to cool completely, at least 30 minutes.

(for the filling)

*While the pie crust cools, heat the oven to 300 degrees. 

*In a stand mixer fitted with a whisk attachment, add 1/2 cup granulated sugar, egg yolks, vanilla bean paste, salt and nutmeg, and beat on high speed for 3 minutes, stopping to scrape down the sides and bottom of the bowl halfway through. The mixture will be very pale and have a marshmallow-like consistency. 

*Reduce the speed to medium, and with the mixer still running, slowly drizzle in the heavy cream, beating until completely combined.

*Pour the mixture into the cooled crust and bake until the pie is set around the edges and jiggly in the center, 40 to 50 minutes. 

*Remove from the oven and allow to cool at least 20 minutes before placing in the fridge, uncovered, to chill overnight (or at least 4 hours, or up to 2 days).

*When ready to serve, heat the oven to broil and place a rack 3 to 4 inches away from the heat source. 

*Remove the pie from the fridge and using a sheet of aluminum foil and a pair of scissors, cut a hole out of the center of the foil to create a frame that will expose the filling of the pie but covers the crust. 

*Sprinkle the remaining 3 tablespoons granulated sugar over the filling, and place the pie directly under the broiler for 3 to 6 minutes, watching closely and rotating the pan and foil as needed, until the sugar begins to bubble and burn all over.

*Remove from the oven, allow 3 to 5 minutes to cool so the sugar can harden. 

*Slice and serve immediately, before the sugar softens. 

-makes 8-

Note: I used the recipe from "The New York Times".

Labels: creme brulee pie recipe, pie recipe