Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1/4 cup ice water
- 3 large eggs
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/2 cup hyuganatsu juice
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted and cooled
Special equipment needed:
- 9-inch pie dish
- pastry blender or food processor
- rolling pin
- fine mesh strainer
- electric mixer
Step-by-step instructions:
1. In a large mixing bowl, combine flour, sugar, and salt. Cut in chilled butter using a pastry blender or food processor until the mixture resembles coarse crumbs.
2. Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F.
4. On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to a 9-inch pie dish and trim the edges.
5. In a medium mixing bowl, whisk together eggs, heavy cream, granulated sugar, hyuganatsu juice, lemon juice, and salt until well combined.
6. Pour the mixture into the prepared pie crust. Drizzle melted butter over the top.
7. Bake for 45-50 minutes or until the filling is set and the crust is golden brown.
8. Let the pie cool completely on a wire rack before slicing and serving.
Time:
Preparation time: 45 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 380
Total fat: 23g
Saturated fat: 14g
Cholesterol: 140mg
Sodium: 160mg
Total carbohydrates: 38g
Dietary fiber: 1g
Sugars: 20g
Protein: 5g
Substitutions for ingredients:
- You can use regular lemons instead of hyuganatsu if they are not available.
- You can use half-and-half instead of heavy cream.
Variations:
- You can add a teaspoon of vanilla extract to the filling for extra flavor.
- You can top the pie with whipped cream or meringue.
Tips and tricks:
- Make sure the butter is chilled when you cut it into the flour mixture to ensure a flaky crust.
- Use a fine mesh strainer to strain the hyuganatsu juice to remove any pulp or seeds.
- Blind bake the crust for 10-15 minutes before adding the filling to prevent a soggy bottom.
Storage instructions:
- Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pie in the oven at 350°F for 10-15 minutes or until warmed through.
Presentation ideas:
- Serve the pie with a dollop of whipped cream and a sprinkle of powdered sugar.
Garnishes:
- Fresh mint leaves
- Lemon zest
Pairings:
- Vanilla ice cream
- Hot tea
Suggested side dishes:
- Mixed greens salad
- Roasted vegetables
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil to prevent burning.
- If the filling is not setting, bake the pie for an additional 5-10 minutes.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Store the pie in the refrigerator to prevent bacterial growth.
Food history:
- Hyuganatsu is a citrus fruit that is native to Japan and is similar to a grapefruit.
Flavor profiles:
- The pie has a sweet and tangy flavor with a buttery crust.
Serving suggestions:
- Serve the pie warm or at room temperature.
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Region: Japanese