Pieck's Palet Recipe

Make crust dough

In a medium bowl whisk together 1.75 cups all-purpose flour, 2 tablespoons granulated sugar, and 1/2 teaspoon fine sea salt until evenly combined.

Add 3/4 cup cold unsalted butter (cut into 1/2-inch cubes) to the flour mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 6–8 turns).

Whisk together 1 egg yolk and 3 tablespoons ice water; drizzle the mixture over the flour-butter mixture. Use a spatula to fold until the dough just begins to hold together. If the dough is still dry, add additional ice water, 1 teaspoon at a time, until it holds when pressed (do not overwork).

Turn the dough onto a lightly floured surface, press into a 1-inch thick disk, wrap tightly in plastic wrap, and chill in the refrigerator for 30 minutes.

After chilling, roll the dough on a lightly floured surface into a circle about 11–12 inches in diameter (or large enough to line a 9-inch tart pan or pie plate). Transfer to the pan, gently press into the bottom and sides, and trim or fold the edges. Refrigerate the lined pan while you prepare the filling (10 minutes).

Preheat the oven to 350°F (175°C). Line the chilled crust with parchment and fill with pie weights or dried beans. Blind-bake for 15 minutes, then remove weights and parchment and bake another 7–10 minutes until lightly golden. Remove from oven and let cool slightly while making the filling.

Prepare filling

In a large mixing bowl, beat 8 oz softened cream cheese with an electric mixer on medium speed until smooth and free of lumps (about 1–2 minutes). Scrape down the bowl as needed.

Add 3/4 cup powdered sugar and 1 teaspoon vanilla extract to the cream cheese. Beat on low to combine, then increase speed to medium until fully incorporated and smooth.

Add 1 large egg, 1/2 cup sour cream, and 1 teaspoon lemon zest. Beat on low until just combined; do not overmix. The filling should be silky and pourable but not thin.

Pour the filling into the pre-baked crust, smoothing the top with an offset spatula or the back of a spoon.

Bake at 350°F (175°C) for 20–25 minutes, until the edges are set and the center still has a slight wobble. Avoid overbaking to keep the filling creamy.

Turn off the oven, crack the oven door, and let the pie cool inside for 20 minutes to reduce cracking. Then transfer to a wire rack to cool to room temperature (about 1 hour).

Glaze and finish

Warm 3 tablespoons apricot jam with 1 teaspoon warm water in a small microwave-safe bowl or small saucepan over low heat just until spreadable (about 10–20 seconds in the microwave). Stir until smooth.

Brush the warm apricot glaze evenly over the cooled filling to give the pie a glossy finish and a touch of sweetness. Allow glaze to set for 10–15 minutes.

If desired, dust the edges of the crust and the outer rim of the filling lightly with 1 tablespoon powdered sugar just before serving.

Chill the pie for at least 1 hour before slicing for cleaner slices, or serve at room temperature. Store leftover pie covered in the refrigerator for up to 3 days.