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Lemon Meringue Pie (recipe below)
Lemon Meringue Pie
1 Pie Crust for one-crust 9-10" pie, baked unfilled
1 ¼ cups plus 1/3 cup sugar
1 ½ cups water
6 tablespoons cornstarch
5 large eggs, separated
1 tablespoon grated lemon peel
Pinch of salt
½ cup fresh lemon juice
2 tablespoons (¼ stick) unsalted butter, room temperature
½ teaspoon cream of tartar
Whisk 1 ¼ cups sugar, water, 5 tablespoons cornstarch, egg yolks, lemon peel and salt in heavy medium saucepan to blend. Whisk over medium heat until mixture comes to boil. Whisk until mixture thickens, about 2 minutes. Remove from heat. Add lemon juice and butter; whisk until smooth. Cool completely, stirring occasionally, about 1 hour. Preheat oven to 350°F. Mix 1/3 cup sugar and 1 tablespoon cornstarch in small bowl. Beat egg whites in large bowl until foamy; add cream of tartar and beat until soft peaks form. Add sugar mixture 1 tablespoonful at a time, beating until stiff peaks form after each addition.
Spread cooled lemon filling in crust. Spoon dollops of meringue around edge of pie atop filling. Spoon remaining meringue onto center of pie. Spread meringue to cover filling, mounding in center and sealing completely to crust edge. Using rubber spatula or spoon, swirl meringue decoratively, forming peaks. Bake pie until meringue peaks are light brown, about 12 minutes. Transfer to rack and cool completely. refrigerate pie until cold, about 1 ½ hours. (Can be prepared 3 hours ahead. Keep refrigerated.)
Homemade Pastry Mix
6 c. Sifted flour
1 Tbsp. Salt
1 (1lb.) can vegetable shortening (about 2 1/3 c.)
Mix flour and salt in large bowl. Cut in shortening until mixture resembles coarse meal. Cover and store mix in a cool place. It does not require refrigeration. Makes about 8 cups.
How to Use Pastry Mix
To Make a 1-Crust Pie: Use 2 to 4 Tbsp. Cold water and:
1 ¼ c. Mix for 8" pie
1 ½ c. Mix for 9" pie
1 ¾ c. Mix for 10" pie
To Make a 2-Crust Pie:
Use 4 to 6 Tbsp. Cold water and:
2 to 2 ¼ c. Mix for 8" pie
2 ¼ to 2 ½ c. Mix for 9" pie
2 ½ to 2 ¾ c. Mix for 10" pie
Measure mix into bowl. Sprinkle on water, a small amount at a time, mixing quickly and evenly with fork until dough just holds together in a ball. Use no more water than necessary. As you mix the dough, sprinkle the water over the driest part of the mixture. The dough should be just moist enough to hold together when pressed gently with a fork.
It should not be sticky.
Shape dough in smooth ball with hands, and roll out on a flour-dusted surface or use a pastry cloth and rolling pin cover so you don't work too much extra flour into the dough.Handle dough gently and as little as possible or the crust will be tough.
I like to use my rolling pin to pick up the dough. After rolling it out to the desired size, lay the rolling pin at one edge of the dough, lift up the edge of the dough and lay it over the pin, then keep rolling the dough up around the rolling pin. Position the rolling pin over the edge of your pie plate and start unrolling the dough right into your pie pan. Fit the dough loosely into the pan - being careful not to stretch it.From this point, the type of filling you will be using, i.e. baked single crust, and unbaked single or double crust determines how you treat the dough.
Be sure to make an attractive fluted edge for a really pretty pie.
I love having this mix on hand. You can make 2-3 pies before having to go through the mixing process again - very handy!