Ohio Shaker Lemon Pie Recipe

By exdircomp

Ingredients

• FOR THE FILLING:
• 2 large lemons
• 2 cups sugar
• 1/4 tsp. salt
• 4 eggs
• 1 cap of orange blossom water
• 4 tbsp. butter, melted
• 3 tbsp. all-purpose flour
• FOR THE CRUST:
• 1 3/4 cups all-purpose flour
• 1 tsp. salt
• 10 tbsp. cold butter, cut into pieces
• 2 tbsp. vegetable shortening

Preparation

Step 1

For the filling: Thoroughly wash lemons, then dry with paper towel. Finely grate lemon zest into a bowl. Using a mandoline or a sharp knife, slice lemons very thin; remove and discard seeds. Add slices to zest and toss with sugar and salt. Cover and set aside at room temperature for 24 hours. (TC: I even canned this mixture sometimes for later use, if I have a lot of lemons to use.)

2. For the crust: Sift flour and salt together into a large mixing bowl. Use a pastry cutter or 2 table knives to work butter and shortening into flour until it resembles coarse meal. Sprinkle in up to 5 tbsp. ice water, stirring dough with a fork until it just begins to hold together. Press dough firmly into a rough ball, then transfer to a lightly floured surface. Give the dough several kneads with the heel of your hand to form it into a smooth ball. Divide dough into 2 balls, wrap in plastic, and refrigerate for 1 hour.

3. Preheat oven to 425°. Whisk eggs in bowl until frothy. Add butter orange water and flour, whisking until smooth. Stir into lemon mixture.

4. Roll out dough on a lightly floured surface into two 12″ rounds. Fit one round into a 9″ pie plate and pour in filling. Cover pie with remaining pastry round. Fold edges of dough under, then crimp edges. Cut steam vents in top crust. Bake until edges begin to brown, about 30 minutes. Reduce heat to 350° and bake until crust is golden brown, 25–30 minutes more. Remove from oven and let cool for at least 30 minutes before slicing.