DOUBLE CRUST LEMON PIE

Double Crust Lemon Pie image

Provided by Valerie Kennon

Categories Pies

Time 1h10m

Number Of Ingredients 12

1/4 c cornstarch
1/4 c water
1 1/12 c boiling water
1 1/2 c sugar
2 Tbsp grated lemon rind
1 Tbsp butter
2 eggs slightly beaten
1/4 c lemon juice, fresh
pastry for double-crust 9" pie
1 1/2 Tbsp shortening (i use crisco) to brush crust
1 1/2 Tbsp milk - to brush crust
sprinkling of flour to brush crust

Steps:

1. In a medium saucepan, blend cornstarch and tap water. Add boiling water and cook over medium heat, stirring constantly, until thick and clear. Add sugar, lemon rind, and butter. Cool. Stir in eggs and lemon juice (lemons vary in size and juiciness; don't skimp). Turn into unbaked pie shell. Cover with top crust spread with Crisco, milk, and a sprinkling of flour. Make vents. Bake at 425 degrees F for 10 minutes, then at 375 degrees F for 30 minutes.
2. Hint: Freeze a whole lemon, then grate. Keep in the freezer for recipes like this or as a easy addition to teas, soups...etc.

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