I clicked on Bob's tag and he posted just yesterday...maybe 'hot topics'. I did my first shopper insta-cart last week. I got lucky with a shopper that sent me text pics of questions and what I might want to substitute. (phew) everything was spot on. Thank you so much for finding that old thread! The KingArthur is similar. We don't care for traditional crusts for garden tomato pie/tarts. I press the crumb, lightly, then top with parmesan, then just 2-3 layers of tomatoes. Herbs and some other cheeses what I have. Here is the pic from the link via canary bird. You or anyone is not lazy for not making/baking from scratch. DH is our bread baker and pie crust maker. He makes 4 pie crust and we freeze the other three. Just one in the freezer now. But I don't like traditional pie crust for my garden tomatoes. We like puff pastry or a flaky crust like above. I can't get puff pastry now, but another recipe uses toasted breadcrumbs as the base that is also good. Thawing out homemade pie crust, or starting from scratch is a pita....need to plan ahead. If prepping a gazillion other things with a garden in full swing. (I can get Deflor puff pastry from the wholesaler but it is sold in a case of 24, 😂) Garden tomatoes have been enjoyed fresh for a few weeks. About to get way too many so any recipe is welcome!

I don't find my raspberries seedy at all. Just little juicy jems. I find my blackberries almost repulsive at times if even slightly under-ripe. Spitters. Probably different varieties. Some seedy berries are furry, lol. Now that is weird. Must be a texture thing some do not like about a crumb crust. I'm not much of a dessert person but do like it. Not a 'sandy' texture that maybe too much sugar brings. I plan on making something like this one, HERE...but less sugar. MarthaStewart's recipe uses 1/4 cup of sugar. I have a dozen meyer lemons on my tree. Maybe make a few 6inch tarts and give to neighbors. Keep one for a taste test.

I think someone gave me a jar of pie weights. I know I bought one, but have a second identical one. I only need one (it's a large jar!) for a 9" pie., but that big tart, that elegant big tart, requires both jars! I'm glad I never gave away the second one. :) I use unbleached parchment rather than foil, but then my weights are ceramic and have a lot of thermal mass. I have done just docking with a butter crust, and it was fine, but I think it gets too dry that way. I wish I had my mother's old pie crust recipe. It was very different from the cup of flour is a nine inch crust kind of pastry. It had a look much more like bread, but a lovely, flaky pie texture. By the time I asked, she didn't remember. I doubt it's written down anywhere. While I wasn't raised kosher, there are passed down cultural issues. I could never roll out on a counter. It just feels so wrong. I finally realized that that feeling comes sort of by osmosis because counters are never kosher. I have a proper bread board, though I usually use a Silpat on the stone for small projects and things I want to keep cold.

This is funny! I had quite the opposite experience with Nathan's recipe for Thanksgiving. I am not a novice pie baker, actually have been baking pies for years and doing well with pie crust, but am always thinking there is a better one out there. I have even made Nathan's before and been pleased with the results. This time I didn't have lard and used shortening, but I don't think that was the issue. I decided I would be accurate and instead of measuring by the cup I would use the weight a cup of white bleached flour is supposed to weigh. When I took my chilled dough out, warmed a bit and proceeded to roll it was a disaster. I could roll it out, but when I attempted to roll around my rolling pin it would just break into many small pieces. I tried adding more flour because it seemed too rich; that didn't help, so I thought maybe it's too dry and added more water. Nothing worked, so I made cinnamon crispies for my DH. Even then I very carefully slid onto cookie sheet in pieces. Fortunately I had time to make another batch of my fool proof pie dough. Lesson learned. Next time I will use a cup to measure the flour.