July 2025

 

Pie Dough

1 1/2 cups all-purpose flour 

1 1/2 teaspoon sugar

1/2 teaspoon salt

1 stick unsalted butter (cold)

1/4 cup cold water

1. Using a pastry cutter, food processors, fork, or fingers, blend all dry ingredients together and break butter into tiny pieces. No larger than pea size. Should resemble corn meal/bisquick. 

2. Pour cold water in and gently bring it all together. When mixture starts to stick together, pour onto counter and fold and press it together just until a dough ball forms. 

3.Press into a disc, wrap in plastic wrap, and chill in the fridge for at least an hour.

4. You can double this batch and freeze the extra dough.

Oven safe 10” skillet 

Bake 400* 25-30 mins

Lemon Filling

1 1/2 c sugar

1/3 Tablespoons cornstarch 

3 egg yolks

1 1/2 c water

3 Tablespoons butter

2 tablespoons lemon zest

1/2 c lemon juice 

1 or tow drops yellow food coloring 

1. In a saucepan blend sugar and cornstarch

2. In a separate bowl, mix water and egg and gradually add into sugar mixture 

3. Cook, stirring constantly until mixture thickens and boils 

4. Boil for 1 minute and remove from heat 

5. Stir in butter, lemon peal, juice and food coloring

6. Immediately pour into baked pie shell and chill until set

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