I'm going to try again to make pumpkin pie, maybe a tart. I had a real failure trying to blind bake using an all butter recipe for pie crust so didn't bother going on with a filling. It sank terribly even tho I froze it for an hour in the pie pan first. I don't think I stretched it and the dough rested in the fridge first. Maybe when rolling it, I should not occasionally flip the dough over.
On CH here I was told to go back to Plugra and to mix in some shortening. Also, I did not have enough pie weights, will use A LOT of raw beans next time.
I was thinking of doing either pate sucre or pate brisee. Any suggestions? I do have tart tins I've never used.
I want to do one of pumpkin and one lemon; this recipe looks good:
Has anyone tried this one?