Double Or Two Crust Lemon Pie Recipes
MOM'S PIE CRUST FOR A DOUBLE CRUST PIE
I got this from my mother. She has used it for as long as she has been baking. It is very easy to make and tastes wonderful. I use heaping tablespoons of shortening because I like a very short crust.
Provided by Jamie Lowe
Categories Desserts Pies Pie Crusts Pastry Crusts
Time 15m
Yield 8
Number Of Ingredients 4
Steps:
- Sift flour and salt together in a bowl. Cut in shortening until it looks like coarse crumbs. Add water until dough forms.
Nutrition Facts : Calories 227 calories, Carbohydrate 23.8 g, Fat 13.1 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 3.3 g, Sodium 291.8 mg, Sugar 0.1 g
DOUBLE (OR TWO) CRUST LEMON PIE
I have been searching for a double or two-crust lemon pie for years and finally found this at BakingBits. If anyone else out there does not like meringue, this pie is for you!
Provided by Karen..
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Mix cornstarch with 1 1/4 cups sugar.
- Beat eggs well in electric mixer.
- Add sugar and cornstarch mix, melted butter, lemon juice and water.
- Mix until well blended.
- Pour into unbaked pie shell.
- Cover with top crust.
- Mix lemon peel and 1 tablespoon sugar together and sprinkle over top.
- Make slit in top of pie for steam to escape.
- Bake at 400° for 35 minutes.
Nutrition Facts : Calories 414.1, Fat 19.7, SaturatedFat 6.1, Cholesterol 87, Sodium 280.8, Carbohydrate 55.4, Fiber 1.8, Sugar 33.3, Protein 5.2
LEMON ZEST PIE CRUST
A refreshing twist on an ordinary pie crust. This lemon pie crust works nicely for tarts or berry-filled pies.
Provided by Emily
Categories Desserts Pies 100+ Pie Crust Recipes
Time 1h
Yield 16
Number Of Ingredients 7
Steps:
- Sift flour and sugar into a large bowl. Cut in butter until it is in pea-sized pieces.
- Make a "well" in the flour mixture. Pour in water and lemon zest. Carefully fold into the flour mixture until lightly combined.
- Make another "well" and pour in lemon juice; lightly fold into the batter. Repeat with vanilla extract. Add more water if needed to bring the dough together.
- Form dough into 2 separate, equal-sized discs and cover in plastic wrap. Let rest in the refrigerator for at least 30 minutes before using.
Nutrition Facts : Calories 135.1 calories, Carbohydrate 20.3 g, Cholesterol 13.4 mg, Fat 5.2 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 3.2 g, Sodium 36.4 mg, Sugar 6.4 g
DOUBLE LEMON PIE IN COCONUT CRUST
This was a finalist in the Honolulu Advertiser's "My Best Recipe" contest, 1990. It was originally printed in a California newpaper in the 60's. Prep time does not include chilling time.
Provided by Chilicat
Categories Pie
Time 55m
Yield 1 pie
Number Of Ingredients 15
Steps:
- For crust, sift flour and salt, cut in butter, add toasted coconut.
- Add water, then mix.
- Roll dough to fit a 9-inch pie pan.
- Prick the crust and bake 10 minutes in a 425F degree oven. Cool.
- For filling, blend sugar, cornstarch, flour and salt with 2 cups hot water. Bring to a boil and cook slowly 15 minutes.
- Beat egg yolks and add small amount to the cornstarch mixture. Mix well, then add the remaining egg yolks and butter to the mixture.
- Cook 5 minutes more. Add lemon peel and juice. Cool.
- Put 1/2 of the filling in the bottom of the crust.
- Mix half of the whipped cream with remainder of filling and spread on top.
- Spread remainder of whipped cream on the top of the filling and sprinkle toasted coconut over it.
- Chill for at least 4 hours or overnight.
Nutrition Facts : Calories 4075, Fat 259.9, SaturatedFat 163.8, Cholesterol 1309.6, Sodium 2319.6, Carbohydrate 421.6, Fiber 9.6, Sugar 256, Protein 33.5
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CLASSIC DOUBLE PIE CRUST | KING ARTHUR BAKING
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4.5/5 (142)Total Time 45 minsServings 2Calories 320 per serving
- Weigh your flour, or measure it by gently spooning it into a cup, then sweeping off any excess., In a medium-sized mixing bowl, whisk together the flour and salt., Add the shortening, working it in until the mixture is evenly crumbly, like coarse beach sand; you want everything thoroughly combined.
- Cut the butter into small (about 1/2") cubes., Add the butter to the flour mixture, and work it in roughly with your fingers, a pastry cutter, or a mixer. Don't be too thorough; the mixture should be quite uneven, with big chunks of butter in among the smaller ones. People get nervous about pie crust, and in their anxiety they tend to work the dough too much. Working the butter in completely makes a mealy crust rather than a flaky one.
- Add enough additional water to make a chunky, fairly cohesive mixture. It should hold together when you gather a bit up and squeeze it in your hand. Beware of kneading the pastry too much and/or adding too much water, as this will toughen the crust.
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