For the Pie Crust.
Now I really want to be lazy and just say go look at the Strawberry Rhubarb pie crust....so...so I might just do that. Only you have to cut the recipe in half....hmmm hat is a lot more work on your end isn't it? Fine fine I will put the recipe.
Now, again, you can buy a premade crust,but it just isn't the same.
1 cups all purpose flour
1/4 cup cake flour
1 1/2 teaspoon powdered sugar, sifted
1/4 cup vegetable shortening
1/8 cup butter
dash of salt
1 medium egg
1 teaspoons white vinegar
1/8 cup ice water
When I did this I had the shortening and the butter cold.
And that should work out.
Directions for the crust.
1. put the quarter cup of water in the fridge
2. Preheat oven to 425F
3. In a large bowl mix the flours, powdered sugar, shortening, and butter together and work it together with your hands, or if you have a paddle attachment to a mixer use that, until everything is pretty well incorporated, but be careful to not over mix it.
4. In a measuring cup mix the egg, vinegar, and water.
5. Slowly pour the wet ingredients into the dry and mix, but do not fully incorporate the wet ingredients.
6. Make a ball out of the dough and put in the fridge.
7. After ball is in the fridge five minutes roll it out and put it in nine inch pie pan. Put it in the fridge ten more minutes.
8. Bake until the crust is golden, or twenty five to thirty five minutes.
9. Set out to cool. and bring oven down to 400F
As the pie crust is cooling you can start on the rest.
Here is what you need for...
THE PIE DELICIOUSNESS!
3 egg yokes (Reserve egg whites for the meringue)
1 1/4 cups sugar
1/3 cup cornstarch
1 1/2 cups water
3 TBS butter, (I use unsalted, but in this case it doesn't matter)
2 teaspoons lemon zest
1/2 cup fresh lemon juice. (Hint: Zest lemon first. Zesting a damp lemon is quite difficult))
Directions:
1: Beat egg yokes in a small bowl
2: In a..eh lets say..Medium saucepan mix cornstarch, sugar, and water, and stir continuously over medium heat until it turns into a gel like substance. Then stir another minute. And remove from heat
3:Add a quarter of the gel to the egg mixture
4: Stir the egg and gel together and then add back to the saucepan. (this prevents the egg from becoming scrambled eggs)
5: add lemon zest and Lemon juice; stir well.
6: Add butter and stir until it is completely incorporated.
7: Set aside for now.
The Meringue that makes the pie what it is.
What you need:
3 egg whites
6 TBS sugar
1/4 teaspoon cream of tarter
1/2 teaspoon of vanilla extract
Directions
Now I have done this with a stand mixer and hand mixer. It is easier with a stand mixer, but possible with a hand mixer, it just is a work out on your arm
1: In a large bowl beat egg white with the mixer on medium high.
2: add cream of tarter
3: Add sugar one tablespoon at a time,
4: After it is stiff, and by that I mean you can turn off mixer and it kinda has little peeks, you add the vanilla and mix again.
If your meringue didn't turn out you probably accidentally let some egg yoke into your egg whites. even one tiny little bit of egg yoke can ruin a meringue.
Now, construct the pie.
You have the pie crust. Pour the Pie yumminess, (The pie filling), into the pie crust, Top that with the Meringue. The pie is constructed. Now you just have to make it.
Put it in the oven for ten to fifteen minutes. Then let it cool before indulging.
I recommend cooling on the counter for a half hour and then put it in the fridge until completely cool.
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