• Any pie pastry recipe can be used, this is just one.
• Here is one more option: Stay at Home Chef: Fool Proof Pie Crust
  

• 1 cup all-purpose flour
• 1/2 tsp. salt
• 1/3 tbsp. shortening
• 2 - 3 tbsp. cold water

• In a medium bowl, mix flour and salt.
• Cut in shortening, using pastry blender, until particles are the size of small peas.
• Sprinkle with cold water, 1 tbsp. at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl. Add cold water as needed.

• Gather pastry into a ball and shape into flattened round on lightly floured surface. Too much flour will dry out the pastry.
• Wrap tightly in plastic wrap.
• Refrigerate at least 45 mins or until dough is firm and cold, yet pliable.
  • This allows the shortening to bcome slightly firm, which helps make the baked pastry more flaky.
  • If refrigerated longer, let the pastry soften slightly before rolling.

• Preheat over to 475 degrees Farenheit.
• With a floured rolling pin, roll pastry into a circle two inches larger than 9-inch pie plate.
• Roll pastry onto rolling pin and then unroll into pie plate.
• Press pastry firmly into bottom and sides.
• Trim excess and flute edge and desired.
• Bake at 475 for 8-10 minutes or until crust starts to brown.
• Set aside.

• 3 egg yolks
• 1-1/2 cups sugar
• 1/3 cup plus 1 tbsp. cornstarch
• 1-3/4 cups of water
• 3 tbsp. butter
• 1 tsp. grated lemon peel
• 1/4 cup lemon juice
• 2-3 drops of yellow food color (optional)

• Preheat over to 350 degrees Farenheit.
• In a small bowl, beat egg yolks with fork.
• In a 2-quart saucepan, mix sugar and cornstarch; gradually stir in water.
• Cook over medium heat, stirring constantly, until mixuture thickens and boils.
• Boil and stir 1 minute more.
• Immediately stir at least half of hot mixture into egg yolks; shirt back into host mixture in saucepan.
• Boil and stir 2 additional minutes.
• Remove from heat.
• Stir in butter, lemon peel, lemon juice, and food color.
• Pour into pie crust.
• Bake 8 - 10 minutes at 350 degrees.
• While baking, prepare the meringue mixture.

• 3 egg whites
• 1/4 tsp. cream of tartar
• 6 tbsp. sugar
• 1/2 tsp vanilla

• In a medium bowl, beat egg whites and cream of tartar with mixter on high speed until foamy.
• Beat in 1 tbsp. of sugar at a time.
• Continue beating until stiff and glossy. Don't overbeat.
• Beat in vanilla.
• Spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
• Bake at 400 degrees for 20-30 minutes or util internal temperature reaches 165 degrees.
• Let cool completely, about an hour, then place in refrigerator for 4 hours.
• Serve

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