How To make Double Crust Lemon Pie
1 Pastry for 8" dbl-crust pie
Sugar 2 tb Flour
1 d Salt
1/4 c Butter or margarine
- softened 3 Eggs
1 t Grated lemon peel
1 md Lemon -- unpeeled
- thinly sliced 1/2 c Water
1/2 ts Ground cinnamon
On floured surface, roll out half of pastry and fit into 8-inch pie pan. Mix 1 1/4 cups sugar, flour and salt. Blend in butter. Reserve about 1 teaspoon egg white and beat remaining eggs well. Add eggs to sugar mixture, then mix in lemon peel, lemon slices and water. Turn into pastry shell. Roll out remaining pastry and fit over pie. Cut slits in top and seal and flute edges of pastry. Brush top of pie with reserved egg white. Mix 2 teaspoons sugar with cinnamon and sprinkle over pie. Bake at 400F 30 to 35 minutes. Serve warm.
How To make Double Crust Lemon Pie's Videos
Apple Pie & How To Make A Double Crust
Hi all! This is my last autumn post of the year (but it works for winter too!), most likely my last pie post of the year too! I hope you like it :-) For a more detailed recipe, check out the blogpost here:
Here is the recipe for my pie crust:
Easy Retro Lemon Pie Recipe | Sliced Lemon Pie ????
This easy retro lemon pie intrigued me because it uses lemon SLICES (literally) in the filling. This sounded a little tart and unpleasant but it turned out to be one of the easiest, TASTIEST and most interesting pies I've ever made! Let me know if you try this pie at home!
INGREDIENTS:
Filling:
1 ¾ cups sugar
½ cup all purpose flour
¼ teaspoon salt
1 ¼ cups boiling water
3 small lemons
Pastry for 2-crust 9-inch pie, unbaked (recipe below)
2 tablespoons butter
Pastry (makes two pies):
5 cups flour
½ cup sugar
2 teaspoons kosher salt
1 cup butter
1 cup shortening
2 tablespoons apple cider vinegar
2 eggs
Ice water, as needed
METHOD:
Make pastry:
Whisk your flour, sugar, and salt in a large bowl. Either using a food processor, or your fingers, work the butter and shortening into the flour mix, until it is in ‘pea sized’ balls.
Mix the eggs and vinegar together and pour into a ‘well’ in the center of the flour. Add a splash of iced water (1/4 cup or so) and gently mix into the flour. Add water gradually, mixing gently with a bench scraper or ‘tossing it like a salad’ with your fingers until the dough just comes together (you will also notice the colour change from white to cream).
Divide into two balls, flatten, and wrap and refrigerate until needed.
NOTE: You will only need HALF of this pastry recipe for the pie shell. You can either refrigerate the other half for later in the week or freeze it for up to two months.
Make the filling:
Preheat oven to 450F. Mix well first 3 ingredients. Add water and beat with rotary beater until smooth. Grate rind of 1 lemon and add to first mixture. Cut the peel and white membrane from all 3 lemons and slice lemons paper-thin, discarding seeds. There should be about 2/3 cup lemon slices. Stir into first mixture.
Assemble:
Take pastry out of fridge and roll both pieces to fit your pie plate, trimming extra dough off as needed (you can freeze this and use it later). Line the pie plate with the first pieces of pastry, and add the filling. Dot with butter, and add the top crust. Bake in preheated oven at 450F for 10 minutes, then reduce heat to 350F and bake for about 45 minutes more. Serve warm.
Makes 6 to 8 servings.
Recipe from Woman’s Day Encyclopedia of Cookery, Volume 7. Published in 1966.
00:00 Intro
01:01 Making the Pastry
04:56 Making the Lemon Filling
07:11 Rolling out the Crust
09:37 Filling the Pie
11:50 The Big Reveal / Tasting
#retrorecipes #vintagecookbooks #lemonpie #baking #weirdretro #lemon #pie #vintagehousewife #fromscratch #weirdoldfood #retro #easypie #easyaspie #easypeasy #baking
How to Make Pie Crust
Buttery, flaky, and tender, this Pie Crust recipe is so easy to make at home and much better than store-bought! Your pie crust will come out perfectly every single time, and all you need are a few simple ingredients. Thanks to the food processor, you can have the dough ready in no time, but I will of course show you how to make it by hand too as well as shape and blind bake for the perfect pie crust every time. I added ALL my tips and tricks so your pies will be AMAZING everytime!
RECIPE:
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PERFECT PIE CRUST RECIPE for ONE CRUST and TWO CRUST PIES! ❤
This is a perfect pie crust recipe, I make many different pastries and pies with it, I hope you get to try it, it'll never let you down.
INGREDIENTS FOR DOUBLE CRUST
2 C.plus 1 Tbsp All purpose flour
3/4 tsp salt
2/3 C. shortening
7- 7 1/2 Tbsp icy cold water
INGREDIENTS FOR ONE CRUST
1 C.plus 1 TBSP All purpose flour
1/4 tsp salt
1/3 C. shortening
4-4 1/2 Tbsp icy cold water
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
SUPER EASY LEMON MERINGUE PIE AND CRUST FROM SCRATCH || IN THE KITCHEN WITH LYNN
This lemon meringue pie is full of fresh lemon goodness. The meringue holds its shape and makes a great topping. Don't pass this recipe, guys! A must try!
#lemonmeringuepie#lemonpie#meringue#bakedgoods#inthekitchenwithlynn#homemade#guyanesedish#guyaneserecipe
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INGREDIENTS:
CRUST:
2 1/2 Cups All-Purpose Flour
1/4 Cup Granulated Sugar
Pinch of Salt
1 1/2 Tbsps Unsalted Butter
Ice Water for binding
Pie Filling:
3/4 Cup Granulated Sugar
4 1/2 Tbsps Corn Starch
1/4 Tsp Salt
1 1/4 Cups Tap Water
1/4 Cup Lemon Juice
4 Egg Yolks
MERINGUE:
4 Egg Whites
4 Tbsps Granulated Sugar
How To Make A Pie Crust for a Double Crust Pie
I hope you like this video I made on how to make pie crust! There will be a couple of pie recipes coming up within the next few weeks, so hopefully it's helpful :-)
You can find more detailed recipes for both double and single crust pies here: