I adore these little pies. A layer of intense lemon curd filling is enhanced by a luxurious topping of lemon curd whipped cream. This is a great company dish, since the lemon curd stabilizes the whipped cream for as long as six hours at room temperature; the pielets can also be made the day ahead and refrigerated.
Twelve 4¼ by 1 inch pie plates | A 7 inch diameter bowl or round cardboard template | A baking sheet | Twelve small cup-style coffee filters or pieces of pleated parchment to be filled with beans or rice as weights (spray the bottoms lightly with nonstick cooking spray) | Twelve foil rings to protect the edges of the crusts
Remove the larger disc of dough from the refrigerator. If necessary, let it sit for about 10 minutes, or until it is malleable enough to roll.
On a floured pastry cloth, pastry mat, or between two sheets of lightly floured plastic wrap, roll the dough into a ⅛ inch thick disc or oval. Lift the dough from time to time as you are rolling and add flour as necessary to keep it from sticking. Before measuring and cutting the dough, make sure to lift it from the surface to allow it to shrink in so that it doesn’t retract when set in the pie plates. Use the inverted 7 inch bowl or template and a sharp knife to cut several 7 inch discs of dough. Stack the remaining dough scraps and reroll the dough to cut a total of 6 discs. Add the scraps to the remaining dough for the second batch.
Transfer each disc of dough to a pie plate, easing it into place. Use a small sharp knife to trim the excess dough flush to the edge of the pie plate. If the dough softens, refrigerate it for a few minutes before making the border. Use a fork to crimp the border.
Cover the pie plates with plastic wrap and refrigerate them for a minimum of 30 minutes or up to 3 days. Repeat rolling, cutting, and lining the pie plates with the second batch of dough.
Thirty minutes or longer before baking, set an oven rack at the lowest level.
Place six of the pie plates on the baking sheet.
Line the plates with the coffee filters or parchment and fill them three-quarters full with beans or rice to weight them, pushing the weights up against the sides.
Set the baking sheet with the pie plates in the oven.
Remove the pie plates, still on the baking sheet, to a wire rack. If any holes have formed, seal them with a little egg white and return the pan to the oven for 30 seconds for the egg white to set and become opaque. Alternatively, seal the hole or holes with a little melted white chocolate and chill or let it set at room temperature before adding the filling. Bake the remaining 6 pie shells.
The unbaked pie shells can be stored refrigerated for up to 3 days or frozen for 3 months. The baked pie shells will keep at room temperature in an airtight container for 2 days.
Up to 6 hours before serving, spoon about
Choose the most attractive raspberries and place them side by side against the edge of the crust to form a ring.
Refrigerated, 2 days. Do not freeze, because the flavor will be less vibrant.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.