Pomegranate Glaze: Lemon Cookie Crust

Preparation info

  • Difficulty


  • Makes About

    1½ cups

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About
Oven Temperature 425°F/220°C


lemon zest, finely grated 1 tablespoon, loosely packed . 6 grams
sugar ¼ cup plus 2 tablespoons 2.6 ounces 75 grams
fine sea salt ¼ teaspoon . 1.5 grams
unsalted butter, cold 8 tablespoons (1 stick) 4 ounces 113 grams
1 large egg, lightly beaten, refrigerated 3 tablespoons plus ½ teaspoon (47 ml) 1.8 ounces 50 grams
pure vanilla extract ¾ teaspoon (3.7 ml) . .
bleached all-purpose flour 2 cups (lightly spooned into the cup and leveled off) 8.5 ounces 242 grams

Special Equipment

One 9 inch pie plate coated with baking spray with flour | An expandable flan ring or 12 inch round cardboard template | One 8 inch round cake pan | A large coffee urn filter, several smaller cup-style filters, or pleated parchment to be filled with beans or rice as weights (spray the bottom(s) lightly with nonstick cooking spray) | A foil ring to protect the edges of the crust


Make the Cookie Crust Dough

In a food processor, process the lemon zest with the sugar and salt until the zest is very fine.

Cut the butter into several pieces and add it with the motor running. Process until smooth and creamy. Add the egg and vanilla and process until incorporated, scraping down the sides of the bowl as needed. Add the flour and pulse in just until incorporated. The mixture should hold together if pinched.

Chill the Dough

Scrape the mixture onto a large sheet of plastic wrap and use the wrap to press down on the dough, kneading it until it is smooth. Press to form a flat 7 to 8 inch disc. Refrigerate in a reclosable bag for 2 hours or up to 2 days to firm and give the dough a chance to absorb the moisture evenly to make rolling easier. Remove the dough from the refrigerator and let the dough soften for about 10 minutes, or until malleable enough to roll.

Roll the Dough

Set the dough between lightly floured large sheets of plastic wrap. Roll it evenly into a ⅛ inch thick disc larger than 12 inches in diameter. While rolling the dough, sprinkle it with a little more flour on each side as needed and if the dough softens significantly, slip it onto a baking sheet and refrigerate it until firm. From time to time, flip the dough with the plastic wrap, and lift off and flatten out the plastic wrap as necessary to make sure it does not wrinkle into the dough.

Line the pie plate

Remove the top sheet of plastic wrap and use the expandable flan ring, or a pizza wheel or small sharp knife with the cardboard template as a guide, to cut a 12 inch disc. If using the pizza wheel or knife, take care not to cut through the bottom plastic wrap. (Excess dough can be frozen for several months.) If the dough softens after cutting the disc, refrigerate it until firm. It will not drape over the pan unless it is flexible, so if it becomes too rigid in the refrigerator, let it sit and soften for a few minutes.

Invert the 8 inch cake pan onto a work surface. Use the bottom sheet of plastic wrap to lift the dough and set it, plastic side down, over the 8 inch cake pan (see Lemon and Cranberry Tart Tart). Smooth down the sides so they will fit into the pie plate. Place the pie plate on top and invert it. Remove the cake pan and carefully peel off the plastic wrap. If the dough breaks when transferring it into the pan, patch and press it into the pan with your fingers.

Turn under the edges of the dough. Do not allow it to extend past the sides of the plate, or it will droop and fall off during baking. Press down the dough or create a simple decorative border. If your fingers are warm, dip them occasionally into a bowl of ice water and dry them well. If the dough softens slightly, dip you fingers into flour as you work (a little extra flour will help the decorative border hold its shape during baking, but if the dough becomes very soft, it is best to cover and chill it briefly before continuing).

Cover the cookie crust shell with a double layer of plastic wrap and refrigerate for 6 to 24 hours before baking.

Preheat the Oven

Thirty minutes or longer before baking, set an oven rack in the middle of the oven and preheat the oven to 425°F/220°C.

Bake the Cookie Crust Shell Line the pie shell with the coffee filter or parchment and fill it three-quarters full with beans or rice to weight it, pushing the weights up against the sides of the crust.

Bake for 5 minutes, lower the heat to 375°F/190°C, and bake for 15 to 20 minutes, or until set. If not set, the dough will stick more to the filter. Lift out the filter with the weights and prick the crust lightly with a fork. Set the foil ring on top and continue baking for 5 to 10 minutes more. Lift up the foil ring to check for doneness. The cookie crust is done when the edges begin to brown lightly. The sides will be soft but will spring back when touched gently with a finger.

Cool the Cookie Crust Shell

Set the pie plate on a wire rack and let the baked cookie crust shell cool for 2 hours before completing the pie.