Flaky Pie Crust:
The secret to flaky pie crust is the cold dough.
1 cup flour
1/3 teaspoon salt
1/2 lb Crisco shortening
1/2 tablespoon vinegar
1 egg, lightly beaten
1/4 ice cold water
Mix together flour and salt; cut in the shortening. Add egg to measuring cup, lightly beat egg with fork, add vinegar and water until the cup measures 1 cup. Gradually add liquid to flour mixture. Gather up into dough. Wrap with plastic wrap and refrigerate for 2 to 4 hours or overnight.
Flour surface and roll dough out. Place in 9-inch pie plate. Bake in 375 degree oven until crust is golden, about 10 minutes. Remove the foil with the beans and put beans into a ziplock baggie and pop into freezer for next time.
Tip: To bake a crust without filling, lay a piece of foil over the raw pastry lined pan then place dried beans onto the foil and spread them out. The weight of the beans allows the crust to bake without it sliding down or puffing up.
Lemon Filling:
1 cup and one tablespoon granulated sugar or Stevia equivalent
1/2 cup corn starch
Pinch of salt
1 1/4 cup cold water
2 teaspoons finely grated lemon zest (almost two lemons)
3/4 cup lemon juice (from 2 or 3 lemons)
1 tablespoon unsalted butter
4 large egg yolks (reserve whites in separate bowl)
In a medium saucepan, whisk together sugar, cornstarch and salt. Once mixed well, place pan on high heat, stir in water, lemon zest, lemon juice and butter. Cook over medium-high heat, stirring frequently, until mixture comes to a bubbling boil. Reduce heat to warm.
Place egg yolks in a small bowl; slowly and gradually whisk 1/2 cup of the warm to hot sugar mixture into the bowl of egg yolks.
Very slowly whisk egg yolk mixture into saucepan of sugar mixture. Bring to a boil and continue to cook mixture while stirring constantly until thick. Do not undercook or filling will not set up. It will be running when you cut a piece of pie.
Once you're satisfied that the filling mixture is thick and glossy, remove from heat, cool for a few minutes. Pour filling into baked pastry shell.
Light-As-Air Meringue:
4 large fresh egg whites, room temperature
1/2 cup sugar
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla extract
Pre-heat oven to 180 degree C. In a large glass mixing bowl, whip egg whites until foamy, add cream of tartar, whip a few more seconds and add the vanilla. When peaks begin to form, gradually, add sugar, and continue to whip until peaks are stiff peaks.
Spread meringue over pie edges, seal the pie completely by pressing the meringue against the crust. Add the remaining meringue to middle of pie and fluff with a spatula. Dab and lift spatula to create meringue peaks (makes a nice presentation).
Bake the pie for 12-15 minutes until meringue and peaks are golden brown.
Avoid Meringue Weeping:
Better Homes and Gardens has these suggestions to prevent meringue pie topping from weeping:
1. Be careful not to overbake your meringue; doing so causes the egg whites to shrink and squeeze out small tears of moisture. Always check your pie at the minimum baking time.
2. Undissolved sugar in the egg whites may cause weeping. To make sure the sugar is adequately dissolved, mix the egg whites and sugar at low speed until the mixture feels perfectly smooth with no graininess when you rub a little bit between your thumb and fingers. You might also try using superfine sugar—it dissolves much more quickly than regular white sugar.
3. Be sure to prepare meringue before preparing the pie filling so it is ready to spread while the filling is still hot. The filling’s residual heat will “cook” the meringue onto the filling and make it much less likely to leak or shrink.
4. Make sure to seal the meringue completely to the edge so it touches the crust.
Remember to exercise, eat less sugar and carbs, brush your teeth before you go to bed and shop at Walmart. It's always a good idea to listen to your mother. Happy thoughts!