So I have leftover pie crust in the freezer and I pull it out because we are having friends over for dinner, only I forget about it and make a different dessert instead. Oops. Now I have pie crust but no good plan to use it. What's a girl to do?
I thought about the kinds of pie I could make, what ingredients I had on hand, and how much effort I was willing to put in after working all day (the real wrench in the works). After discounting anything that involved more effort than cracking open an egg, I decided on a simple, classic custard pie. These are not popular anymore, but I don't know why. They are simple and delicious.
I opted to stir in jarred lemon curd in lieu of the traditional nutmeg seasoning. The spoon lickings were good. Now the difficult part - waiting for the pie to cool. This will probably be my midnight snack.
Since I read Michael Ruhlman's book Ratio, I have thrown out all my pie crust recipes in favor of the simple ratio of 3 parts (by weight) flour to 2 parts butter to 1 part water. I can whip up the crust in no time flat using a food processor, and it's always flaky and tasty. Sometimes I use lard, but since I have to dig down in the chest freezer to get at it, I usually take the easy path and use butter.
This pie is made in a vintage Pyrex pie pan that is about 8 inches in diameter. I also have an old 7-inch pie. Since there are just the two of us here, I like to use these smaller pans so I don't have to make quite as much - not that I wouldn't eat it, but I probably shouldn't eat an entire pie by myself in two days. It has happened before!
I used the custard pie filling recipe from Cook's Illustrated, but if I had memorized the ratio from Ruhlman's book it would have been even easier. If I had an iPhone or iPad touch, I would download his app. But alas no such technology for me.