准备

做面包皮

• In a food processor, pulse the flours, sugar, and salt to combine. Add the butter and begin cutting it into smaller pieces with four 1-second pulses.
• In a small bowl, combine the water and vinegar. While pulsing, gradually add the liquid in a thin stream through the feed tube until the dough forms several large clumps, 20 to 30 pulses. The butter should still be visible in small pieces.
• Gather and press the dough into a 1-inch-thick disk. Wrap in plastic and refrigerate for at least 1 hour.
• 用面粉轻轻地将工作表面和面团的两侧粉到。用滚动销在整个面前敲击面团，然后将面团滚到12英寸的圆圈中，从而稍微将面团弄平。尝试使圆使圆使圆圈尽可能，但不要担心粗糙的边缘。
• 将面团滚动在滚动销周围，然后小心地在9英寸的玻璃或金属馅饼板上展开。轻轻将其压入底部的底部，而不会拉伸锅的侧面。用剪刀将悬垂的面团置于盘子边缘之外的1/2英寸。将悬垂的折叠在下面并装饰。将外壳包裹在塑料中，冷藏至少1小时。
• Position a rack in the center of the oven and heat the oven to 400°F.
• 用铝箔对外壳排成一列，并充满干豆或馅饼重量。将外壳放在有框的烤盘上，烘烤，直到边缘牢固而浅金，20至25分钟。小心地去除箔和豆子。用叉子刺入地壳的底部。继续烘烤，直到金棕色8到12分钟。（如果糕点吹来，请用牙签轻轻刺它。）转移到电线架中并冷却至室温。

填充并烤馅饼

• Reduce the oven temperature to 350°F.
• In a medium bowl, vigorously whisk the egg yolks by hand until slightly thickened, about 1 minute. Gently whisk in the sweetened condensed milk until combined, then whisk in the lime juice; the filling will thicken just a bit. Scrape the filling into the crust and spread it evenly.
• Bake on a rimmed baking sheet for 20 minutes—the filling will be only partially set. Cool to room temperature on a rack, then refrigerate until the filling is completely set, at least 5 hours.

顶上馅饼

• Chill a metal bowl and the beater(s) of an electric mixer. In the chilled bowl, combine the cream, confectioners’ sugar, and vanilla. Beat on medium-high speed to firm peaks. Spoon the cream over the filling, swirling it attractively. Slice and serve.

提前提示

The dough can be made up to 24 hours ahead of shaping. Refrigerate, wrapped in plastic.

The crust can be shaped up to 24 hours ahead of baking. Refrigerate, wrapped in plastic.

您可以提前1天填充，烘烤和冷却馅饼（但不要加奶油）；如果冷藏超过5个小时，请用保鲜膜覆盖馅饼。准备好上菜时，请在馅饼上放上馅饼。