The Language of Pie
Lemon Chess Pie
1 9-inch or 10-inch pie crust, unbaked (recipe follows)
1 1/2 cups sugar
3 tablespoons flour
1/4 teaspoon vanilla extract
3 tablespoons melted butter or shortening
1/3 cup freshly squeezed lemon juice
Roll out crust and line pie plate. Crimp the edges and place in the refrigerator while you make the filling.
Preheat oven to 375°F.
Beat eggs well, but not until they are frothy. Frothy eggs cause the pie to bubble.
Add the sugar, flour and vanilla, and beat well with a whisk. Beat in the melted butter then, starting slowly so as not to have it fly out of the bowl, beat in lemon juice.
Pour filling into the pie shell and bake for 45 minutes, until top is nicely browned.
Serve chilled or at room temperature.
Food Processor Butter Pie Crust
1 1/3 cups flour
8 tablespoons unsalted butter
1/4 cup ice water
Place flour in the bowl of the food processor fitted with the steel blade. Add butter in 16 pieces. Pulse 10 times. Sprinkle ice water on top of the butter and flour, and then pulse until dough forms a ball.