Lemon Crunch Pie
So this one time, I was at the grocery store with my husband and he tried to buy a gross, pre-made pie in a box from the bakery section. I was like, “DUDE, I BAKE.” and he was all “But can you make a LEMON CRUNCH PIE?” and I was all “You’ve heard of GOOGLE right?” But then I was like “Oh no, none of these recipes on the internet look like the pie from the store! I’ll have to make it up as I go!” and he was like “Oh geez, that sounds hard. Do you think you can really do it? and I was all “Watch me, bitches.”
So I invented a Lemon Crunch Pie. The end.
Lemon Crunch Pie
1 1/2 cups flour
1/2 teaspoon salt
1/2 cup shortening
4-5 tablespoons ice cold water
Throw the flour and salt in a mixing bowl. Toss in the shortening too and then mash it up with a fork until it’s in little pieces. Don’t mix it TOO well, since the little pieces of shortening in the crust is what makes it flaky. Add cold water about a tablespoon at a time until the dough is sticky enough to hold together. Do most of your mixing with the fork but make sure you test it by squishing it together with your hands or you’ll end up adding too much water. Roll it out, press into a 9 inch pie plate and crimp the edges.
Bake the crust at 400 for 7 minutes.
(If you MUST, I will allow for store bought pie dough but only if you recite the Pledge of Allegiance while rolling it out to prove you’re not a communist.)
Juice and zest of 2 lemons
1 1/4 c. sugar
3 Tbsp. cornstarch
3 well-beaten egg yolks
1 1/4 c. boiling water
3 egg whites
Separate egg yolks from whites. Zest and juice the lemons. Pour 1 ¼ cup water into a medium sized sauce pan. When it comes to a boil, mix in juice, sugar, cornstarch, and well-beaten egg yolks. Stir until well blended and cook until thick – this happens pretty quickly so be sure to keep stirring. Remove from heat. Beat egg whites with an electric mixer until stiff. Fold the lemon mixture into the whites.
Pour into baked crust.
1/4 cup all-purpose flour
4 crushed graham crackers
1/3 cup packed brown sugar
3 tablespoons chilled butter
Toss it all in a food processor and mix for a few seconds, until it’s crumbly but not too fine. Spread out over filling, bake at 350 degrees for 17-20 minutes, or until topping is slightly brown & all the butter has melted.
Refrigerate for a couple hours and serve cold.
Not the prettiest pie I’ve ever made, but really really delicious.
I linked up my recipe to Mique’s Pity Party at 30 Handmade Days