Yes, definitely make sure it’s cool first! 😀

Hi Richard, I’m sorry to hear you’ve had trouble with the crust. As you’ve noticed, this is a crust recipe I use frequently, because it’s one that I’ve had a lot of success with, so I’m confident that it works and holds together. But like in all things baking, there can be variations due to how ingredients are measured, egg yolk size, etc. Are you using a kitchen scale or cup measurements? If you are using cup measurements, I suggest you spoon the dry ingredients into the cups and level off with the back of a knife rather than scooping and packing the drys. And for eggs, using large eggs rather than medium are always suggested.

The crust definitely needs those long 5-second pulses to come together. Short 1-second bursts will not do it. If you have measured properly, used a large egg yolk, and done the long pulses, and it still has not come together, you can add a splash or two of milk, just enough to bring it together, then pulse for a few more seconds until you have a nice dough. I hope this helps, and feel free to send me an email if you need more troubleshooting help.

I have tried to make this crust as well as the crust for the grapefruit mint tart. I have tried each twice and the dough is impossible to work. It just disintegrates! It is too dry to even get it into the tart tin. It just falls apart like wet tissue paper. Wasted lots of money on ingredients too!

What a beautiful pie! Love that color!