I have mentioned in a past post my mother’s pie making ability. Today, I am re-visiting a past post displaying her wonderful talents:
You my remember my mother and her pie making talents! Check it out for:
Here is how she makes her crust for a 9 inch pie:
2 cups flour, sifted
1 teaspoon salt
2/3 cup lard (or 2/3 cup + 2 tablespoons shortening)
1/4 cup water + more if needed, but add sparingly
Measure flour into mixing bow and mix salt through it. With pastry blender, cut in shortening until shortening particles are the size of giant peas.
Sprinkle with water a tbsp. at a time . . . mixing lightly with a fork until all the flour is moistened.
Gather dough together with fingers so it cleans the bowl.
Press firmly into a ball. Then, roll out and fit into a 9 inch pie plate, and flute the edges. Prick the pastry in the bottom of the pie pan thoroughly with a fork to prevent the crust from puffing up. Bake the crust at 474 degrees for 8 to 10 minutes.
Okay, now on to the lemon filling:
Mix in glass bowl:
1-1/2 cups sugar
1/3 cup cornstarch
1-1/2 cups water
Microwave this mixture for 1-1/2 minutes. Remove from microwave. Pour half of mixture into 3 to 4 beaten egg yolks and then pour that mixture back into the sugar/water mixture and microwave for another 1-1/2 minutes or until thick.
Take the mixture out of the microwave and add:
3 tbsp. butter
1/4 cup fresh lemon juice
1 tbsp. grated lemon rind
Let this mixture sit until butter is melted, then stir together. Pour this mixture into the baked pie shell and top with meringue.
Meringue:
3 to 4 egg whites
1/4 teaspoon cream of tarter*
1/4 cup
* 1 teaspoon lemon juice may be substituted for cream of tarter for lemon meringue pie.
Beat egg whites with cream of tarter until frothy. Gradually beat in sugar, a little at a time. Continue beating until stiff and glossy. Do not underbeat. Beat until sugar is dissolved.
Pile meringue onto hot pie filling, being careful to seal the meringue onto edge of crust to prevent shrinking and weeping.
Swirl or pull up points for decorative top. Bake at 400 degrees F. for 8 to 10 minutes or until delicately browned.
This is the recipe mama always uses. It is out of the 1956 version of Betty Crocker’s Picture Cookbook. She just changed the cooking to the microwave to make it easier. Isn’t she smart? I got this cookbook for myself (same version and everything) from Ebay a few years ago so I could have the same recipes. I love having it.
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