Page 191 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

2
. Line the crust with parchment, fill it with pie weights or dried beans,
and bake it for 15 minutes. Remove the weights and parchment

and bake the crust for 20 minutes more, or until it is golden brown
and baked through. Set it aside to cool completely.

Assembly
1
. Stir the cooled pastry cream (which will have stiffened as it chilled)
with a wooden spoon until it loosens and becomes smooth. Place
about three-quarters of the pastry cream into the prepared crust.

2
. Whip the cream to stiff peaks and fold it into the remaining pastry
cream. Transfer the mixture to a pastry bag fitted with a large star

tip and pipe the whipped cream mixture decoratively over the filled
pie.

A NOTE FROM THE SWEETIE PIE

Pastry cream stiffens considerably when cooled, so to get it

beautifully smooth and spreadable, transfer to a mixing bowl and
whisk until smooth.