TWO CRUST LEMON PIE

By pbaumgartner

From 1960-1964 our father was first an undergraduate and then a graduate student at Ball State University, majoring in industrial arts. We all loved it when he was on quarter break because we'd come home and find the house cleaned and special food made. During one of those quarter breaks he discovered this pie recipe in a Pillsbury bake-off cookbook and made it.

Ingredients

• CRUST:
• 2 c. flour
• 1 tsp. salt
• 2/3 c. shortening
• 6 – 7 Tbs. cold water
• FILLING:
• 1 1/4 c. sugar
• 2 Tbs. flour
• 1/8 tsp. salt
• 1/4 c. soft margarine
• 3 eggs, well beaten (reserve 1 tsp. egg white)
• 1 tsp. lemon rind
• 1 lemon, sliced paper-thin
• 1/2 c. water

Preparation

Step 1

Sift together the flour and salt. Cut in the shortening until particles are the size of peas. Sprinkle the cold water over the mixture, tossing lightly with a fork until the dough is moist enough to hold together.
Form into 2 balls. Roll out half the pastry into a circle one inch larger than an inverted 8” pie pan. Fit loosely into the pie pan. Turn the lemon filling* into the pastry-lined pan. Roll out the remaining pastry. Cut slits to allow steam to escape. Place over the filling. Fold edge of top crust over lower crust; seal and flute edge. Brush with egg white and sprinkle with sugar and cinnamon. Bake in a 400° oven 30 – 35 minutes.

*Filling:
Combine the sugar, flour and salt. Blend in margarine and mix thoroughly with a spoon.
Add the well beaten eggs and blend well until the mixture is smooth.
Grate 1 tsp. of lemon rind. Peel the remainder of the lemon. Cut the lemon into paper-thin slices.
Add the water, lemon rind and lemon slices to the sugar mixture. Blend well.