Yields: 2 pies
Ingredients:
2 homemade pie crust, rolled out to a circle, 10-inches in diameter, 1/8-inch in thickness
Or
2 Marie Callender’s Pastry Pie Shell, store-bought ready-made frozen pie crust shell, pan included.
2 (7.5-ounce) bars of Farmer cheese, room temperature
3 1/2 cups powdered sugar
1 teaspoon of Kosher salt
5 large eggs, room temperature
2 tablespoons pure vanilla extract
zest of 1 lemon
1 1/2 cups of heavy cream
all-purpose flour
Note: Transfer the store-bought ready-made pie shell to the refrigerator the day before you plan to blind bake (pre-bake) the pie crust.
Preheat oven to 375-degrees F.
Directions For Partial Blind Baking:
After allowing the pies shells to rest n the refrigerator for 1 hour, place a piece of parchment paper in the bottom of the pie crust, making sure to make the parchment flush with the crust. Add dried beans (or pie weights) to both pie shells. Push the beans towards the edges of both pies. Place on a rimmed baking sheet and bake for 20 to 25 minutes, or until the crimped edges are set but not browned.
Remove the pie shells from the oven. Next, carefully remove the parchment paper with the dried beans.
Note: DO NOT remove the silicone cover and or aluminum foil covering the edges while the pies are cooling.
Reduce oven temperature to 350-degrees F.
Directions For the Filling:
Using an electric mixer on low speed, mix the farmer cheese and powdered sugar together. Add the 5 eggs, one at a time, until they’re all combined. Add vanilla extract, Kosher salt, lemon zest, and heavy cream.
Evenly distribute the pie filling into each pie.
Place the pie’s, on a rimmed baking sheet, on the center rack and bake for another 35 to 40 minutes.
After the pie comes out of the oven, remove the silicone cover, and let cool for 30 minutes on a cooling rack. Dust the pies with some powdered sugar. Farmer Cheese Pie is delicious at room temperature or chilled. Refrigerate the pies to store them.
Note: Times may vary depending on whether you’re baking in a glass or some type of metal pan. These vessels can affect the outcome of the pie.
*Dock: Pricking holes in the rolled-out pie dough allow the steam to escape while it’s baking. Without this, the steam would puff up in bubbles and pockets throughout the crust.
*Partial Blind Baking: Sometimes called pre-baking, is the process of baking a pie crust or other pastry without the filling.
*Fully Blind Baking: First, follow the steps above, in the section marked, directions for partial blind baking.
Next, cover the crimped edges, of the pie, with either a silicone cover or aluminum foil to prevent the edges from burning. Bake for an additional 15 to 20 minutes, or until the bottom crust is browned and cooked through. Fully Blind baking a pie crust is necessary when it will be filled with an unbaked filling (such as pudding or cream pies in which case the crust must be fully baked. Cool before filling.
Note: For best results, use the frozen pie dough or frozen pie crusts within 3 months. You can also refrigerate unbaked pie dough or unbaked pie crust for up to 3 days. Keep tightly covered with aluminum foil or plastic wrap.