Adriel's Sour Cream Lemon Pie
  • Cooking Time: 13
  • For the crust*:
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 2 -1/2 teaspoons sugar
  • 1 cup CRISCO all-vegetable shortening
  • 1 egg
  • 1 teaspoon vinegar
  • 4 tablespoons ice water
  • For the filling:
  • 1 cup sugar
  • 1 cup milk
  • 3 egg yolks, slightly beaten
  • 1/2 cup freshly squeezed lemon juice
  • 3 -1/2 tablespoons cornstarch
  • 1 tablespoon grated lemon peel
  • 1/4 cup butter
  • 1 cup sour cream
  • For the garnish:
  • Freshly whipped, sweetened cream, optional
  • Lemon peel strips (twists), optional
  1. Make the crust:
  2. Preheat oven to 450°.
  3. In a large mixing bowl, stir together flour, salt and sugar.
  4. Using a pastry blender or two knives, blend in Crisco until mixture resembles very coarse crumbs; set aside.
  5. In a small bowl, whisk together egg, vinegar and water.
  6. Using a fork, stir egg and flour mixtures together until well mixed, adding more ice water if necessary.
  7. Form dough into a ball, cut the ball in half and refrigerate one half for 5 to 10 minutes; freeze other dough portion for another time.
  8. On a lightly floured cutting board or counter, roll out dough into a 10-inch circle.
  9. Transfer dough to a 9-inch pie plate.
  10. Fold edges under and crimp as desired.
  11. Prick the bottom and sides of the crust several times with a fork to prevent bubbling, and line with a double thickness of aluminum foil.
  12. Bake crust for 8 minutes, then remove foil and bake and additional 5 minutes, or until golden brown.
  13. Cool crust completely on a wire rack before filling.
  14. Make the filling:
  15. In a medium, heavy saucepan, over medium heat, stir together sugar, milk, egg yolks, lemon juice, cornstarch and lemon peel.
  16. Cook, stirring, until mixture becomes thick.
  17. Remove from heat, stir in butter and allow mixture to cool at room temperature.
  18. When filling is cool, stir in sour cream.
  19. Assemble the pie:
  20. Pour filling into prepared pie crust and smooth the top with a rubber spatula.
  21. Refrigerate pie at least 4 hours before serving. If desired, garnish with whipped cream and lemon peel strips.
  22. Makes one 9-inch pie.
  23. *This recipe makes enough for two crusts, though only one is needed for this recipe. Freeze the unused dough for another time.