TWD - Strawberry Ice Cream Tart

Is there any better tonic than pie?  So many things have gone wrong recently - I dropped my camera, my almost empty house is full again and winter just won't let go.  Pie seemed like just the balm I needed.

If there's one crucial skill I take away from these years of working through Dorie Greenspan's book Baking from my home to yours, it's the ability to make great pie crust.  Her Good For Almost Everything Pie Dough and her Sweet Tart Dough are second to none.  So, I was very pleased to see that this week's pie recipe included a crust I hadn't made.

The ice cream filling sits in an almond crust, using crushed almonds, flour and butter.  With the addition of an egg, I found it very hard to work with.  It smeared, it globbed, it wouldn't behave.  After eating the frozen pie, I realize I should have been more ruthless and spread the crust very thin.  Live and learn.

For the filling, I used strawberry goat's milk ice cream from Hewitt's Dairy.  I love the light texture and true flavour of Hewitt's.  It saved the day.

Thanks to Jessica at Domestic Deep Thought for choosing this recipe!