|Murderous Mince is book 2 in the Pie in the Sky Mysteries from Simon and Schuster|
What's better in the hot summer than cool lemon meringue pie?
It's a specialty at Pie in the Sky pie shop in Durham, NC, right off the Duke University campus.
I'm Maggie Grady. My Aunt Clara and I own and run the family pie making business.
Lotsa Lemon Meringue (My aunt likes to name the pies) is one of our favorites!
You can try making it yourself!
Flaky Pie Crust
Chill all mixing utensils and ingredients first
Two cups flour
One cup vegetable shortening
1 ½ tsps. Salt
Work shortening into flour and salt quickly until the particles are small as possible.
Sprinkle in cold water, only enough until the dough sticks together in a ball. It should be dry, not moist. Chill for at least 30 minutes.
After dough is chilled, place it on a pastry board or other flat, non-stick surface. Dust surface lightly with flour. Flatten the dough a little then use a lightly floured rolling pin to make smooth, even strokes from the center to the edge of the dough.
Turn the dough frequently to keep it round. Use an ungreased metal pie pan for flaky crust. Don’t turn the crust over when putting it into the pan. Leave rolled side up. Use your fingers to lightly press any cracks in the crust together. Flute crust, if desired.
Bake at 350 degrees for ten minutes when needed before adding filling. Otherwise bake with filling.
Makes one nine inch pie crust
Lotsa Lemon Meringue – an old favorite
Bake one nine inch pie shell
One cup sugar plus four tbsp (or alternate sweetener)
¼ cup cornstarch
¼ tsp. cream of tartar
One cup boiling water
One tbsp. butter
Three eggs, separated
Grated rind and juice from one lemon
Mix one cup sugar and cornstarch in a pot.
Add boiling water slowly then continue cooking on low heat, stirring constantly
Beat egg yolks slightly. Add butter and yolks slowly to mixture in pot.
Cook in double boiler until thick, stirring constantly.
Add lemon rind and juice then let cool.
Beat egg whites with cream of tartar until frothy. Mix in four tbsp. sugar. Continue beating until stiff.
Put lemon pie mixture into the baked pie shell. Swirl meringue over the top into peaks.
Bake at 350 degrees for seven to ten minutes. Or until slightly golden.
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