Lucille'S Lemon Pie
A classic lemon pie crust that provides a buttery, flaky base perfect for tangy lemon filling, ideal for dessert lovers seeking a refreshing citrus treat.
Ingredients
Instructions
- Mix flour and salt together.
- Cut in the Crisco until the mixture resembles coarse crumbs.
- Add ice water gradually and mix with a fork until the dough holds together.
Tips & Substitutions
For a flakier crust, make sure your Crisco is very cold before cutting it into the flour mixture. If you prefer, you can substitute half of the Crisco with unsalted butter for added flavor. Adding a teaspoon of vinegar to the ice water can also help the dough maintain its structure. If you're short on time, pre-made pie crusts can work as a convenient alternative.
Serving Suggestions
Lucille's Lemon Pie is delightful on its own, but you can elevate its presentation with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh berries, like raspberries or blueberries, can add a beautiful color contrast. This pie pairs beautifully with a refreshing glass of Ghoul-Ade for a festive touch, making it perfect for gatherings or summer picnics.
Storage & Reheating
Store any leftover pie covered in the refrigerator for up to three days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. Avoid using the microwave, as it can make the crust soggy. If you want to enjoy it cold, simply serve straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Lucille'S Lemon Pie contains roughly 328 calories, with 9g protein, 69g carbohydrates, and 1g fat. It is an excellent source of iron (23% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1746mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fat instead of Crisco?
Yes, you can replace Crisco with unsalted butter or margarine. Using butter will give the crust a richer flavor, while margarine can provide a similar texture. Just keep in mind that the pie’s overall taste may vary slightly depending on the fat used.
How can I tell when the dough is mixed enough?
The dough is mixed enough when it holds together without crumbling apart. After adding the ice water, mix gently with a fork until the ingredients are just combined. Be careful not to overwork the dough, as this can lead to a tough crust instead of a tender one.
Can I make this pie ahead of time?
Absolutely! You can prepare the crust a day in advance and store it in the refrigerator, wrapped tightly in plastic wrap. The pie filling can also be made ahead and refrigerated. Just assemble and bake the pie a few hours before serving for the freshest taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).