Old Fashion Lemon Meringue Pie and Never Fail Pie Dough Recipes
Author: Grandma Linda
Don’t be intimated by just the thought of making pie dough. It really can be easy. And to prove that point, below you will find the recipe for Mrs. Olive’s Never Fail Pie Dough. Mrs. Olive was an elderly lady in the community where I grew up. She was known as a great pie baker and one of the reasons was her pie crusts. She graciously shared this recipe many years ago. Now to fill that pie dough, try this delicious old fashion recipe for Lemon Meringue Pie. Perfect for an after dinner treat, to take to “pitch-in” meals, or just coffee and dessert with your girlfriends, you will love this pie.
MRS. OLIVE’S NEVER FAIL PIE DOUGH
This is a recipe from one of the elderly ladies in the community when I was a child.
4 cups all-purpose flour
2 cups shortening
2 tsps salt
1 tbsp sugar
1 tsp baking powder
1/2 cup water
1 tbsp white vinegar
1 egg
Mix together the flour, salt, sugar, and baking powder. Cut in the shortening. Add the water, vinegar and egg. Mix well and chill before rolling out.
Note: This dough can also be frozen for use later.
OLD FASHION LEMON MERINGUE PIE
This recipe was cut from an old box. I would imagine it was a cornstarch box.
1 cup sugar
3 tbsp cornstarch
1 1/2 cups cold water
3 egg yolks, slightly beaten
Grated rind of 1 lemon
1/4 cup lemon juice
1 tbsp margarine
1 baked 9-inch pastry shell
3 egg whites
1/3 cup sugar
In a 2-qt saucepan stir together the 1 cup sugar and cornstarch. Gradually stir in water until smooth. Stir in egg yolks. Stirring constantly, bring mixture to a boil over medium heat; boil one minute. Remove pan from the heat. Stir lemon rind, lemon juice and margarine into the mixture. Cool slightly. Pour mixture into the prepared pastry shell. In a small mixer bowl, with mixer at high speed, beat egg whites until foamy. Gradually beat in the 1/3 cup of sugar; beat until stiff peaks form. Spread meringue over filling starting with the edge and sealing meringue to crust. Continue filling in the center until all meringue is piled on the filling. Bake in a 350 degree oven for 15 to 20 minutes or until lightly browned. Cool before slicing.
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