Before you turn your nose up to lemon pie (like I often do) you have got to try this recipe. This creamy, tangy pie is a refreshing spring treat! I personally loved the filling-- and taste it again after you add that sour cream, yummy!
For the Crust
3 Cups Flour
1 t Salt
2 1/2 T Sugar
1 Cup Shortening
1 t vinegar
4 T water
For the Filling
1 Cup Sugar
3 1/2 T Cornstarch
Zest of 1 Lemon (about 1 T Zest)
Fresh Lemon Juice of 1 Lemon (about 1/2 Cup)
3 Eggs Yolks
1 Cup Milk
1/4 Cup Butter
1 Cup Sour Cream
Preheat oven to 450F. In food processor combine flour, salt and sugar. Mix well. Cut Shortening into 1/2 inch squares and slowly add to food processor pulsing in between. Mixture should resemble coarse meal. In a small bowl, combine egg, vinegar and water. Whisk together and gradually add to flour mixture pulsing in between. Turn dough out onto a cool flour surface, add more flour by hand if dough is sticky. Smear dough with palm of hand to make sure all ingredients are incorporated. (The less you handle the dough with warm hands the flaker it will be when baked.) Divid dough into two evenly sized balls. (Crust recipe make enough for two crusts- freeze other for another day.)
If dough seems too soft to roll out, place in the refrigerator for 5-10 minutes. Roll out dough on a lightly floured surface to the size of a 9 inch pie pan. Place in pie pan and trim crust. Prick the bottom of the crust with a fork several times to prevent bubbling and line with aluminum foil (shiny side out, and make sure you push it right into the crease of the pan.) Bake for 8 minutes, remove foil and bake for 5 minutes longer. Cool crust before adding filling.
In a heavy saucepan, combine sugar, cornstarch, lemon peel, lemon juice, egg yolks and milk. Cook over medium heat, stirring often, until mixture is thick. Chop butter into small squares and add stir in one at a time after each has melted. Remove from heat and allow to cool to room temperature. After filling has cooled, stir in sour cream and pour into cooked pie shell. Chill for at least 4 hours.
Fresh blueberries always pair nicely with lemon-- and add some rich color to your presentation.