Jules, great question. Ideally, if you have one, a food processor would be best for this dough, using the pulse function. The key to a “perfect” crust is not overworking the dough, and chilling it slightly again be using it.

That said, if you have a physical limitation and the Kitchenaid is what you have to help, use it! Use the lowest speed you have, and once the egg brings it all together, stop and just compact it into a ball. It should still work very well, and the overworking should be minimal.

Hope it turns out great for you! 🙂

So glad it worked out, Clint… Any idea what changed between the first and second attempt, in case any readers have the same thing occur?

Hmm, that’s definitely not what should happen. Now, to clarify, so I can assist, do you mean the custard itself was very thick, or there were actual “chunks”?

My custard was chunky…. Suspicious.

Hope you’ll enjoy it, Joy! Simple and delicious 🙂

Hello, Kim. I’ve never made this in a 10″ pan but I honestly think you could make the recipe as is and it will likely work. There is always a little “excess” dough and creme, so I wouldn’t worry too much about the extra inch making a big difference. In the end, I’d just add a few more strawberries if needed!