Shaker Lemon Pie
By
Pat Duran
@kitchenChatter
1
★★★★★ 2 votes5
Ingredients
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LEMON PREP:
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2 largelemons or 3 medium
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2 cgranulated sugar
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1/4 tspsalt
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FILLING:
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4 largeeggs
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4 Tbspmelted butter, no substitute
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3 Tbspall purpose flour
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CRUST:
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1 3/4 call purpose flour
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1 tspsalt
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10 Tbspcold butter, cut in pieces
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2 Tbsplard or solid vegetable shortening
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5 Tbspice cold vodka, or ice water
How to Make Shaker Lemon Pie
- Crust: Preheat oven to 425^.
In a large bowl combine flour and salt and cut in lard or shortening with a pie blender or use 2 table knives; until the pieces are the size of small peas. Add the vodka a Tablespoon at a time until the dough comes together and can be shaped into a ball. Divide dough in 1/2- and place each piece between plastic wrap and chill for 30 minutes in refrigerator.
Take out one piece of dough at a time and roll to an 1/8 inch thick. Fit into cheesecake pan then stir filling and pour into the crust.
Roll remaining crust and roll to fit over top of lemon filling; crimp edges of top and bottom crust together with fingers to make a pretty pie rim.(it will fit down on the lemon filling) -cut slits in top crust to vent steam.Sprinkle granulated sugar over top of crust. - Bake in hot oven for 30 minutes . Turn oven temperature down to 350^ and continue to bake for 25-30 minutes- until filling is set.
Cool on wire rack at least 30 minutes before removing pie from pan and serving.