Pie Crust

Ingredients

• 1 cup All-purpose flour
• 1/3 cup Butter (or vegetable shortening) (Originally lard. Substituted with butter for modern preference. Can also use vegetable shortening for similar texture.)
• 1/8 teaspoon Salt
• 2 tablespoons Cold water
• 2 large Egg whites
• 1/2 teaspoon Lemon extract
• 5 tablespoons Powdered sugar

Instructions

1. 1In a bowl, combine the flour and salt. Cut the butter (or shortening) into the flour mixture using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the cold water, mixing until the dough just comes together. Be careful not to overmix.
2. 2Place the dough on a lightly floured surface. Roll the dough into a circle large enough to fit your pie pan. Carefully transfer the dough to the pan and press it firmly into the bottom. Prick the sides and bottom with a fork. Crinkle the edges of the crust, allowing it to extend above the edge of the pan to create a deep shell for the filling.
3. 3Preheat oven to 400°F (200°C). Bake the crust for 5-6 minutes until lightly golden. Do not butter the pan.
4. 4In a clean, dry bowl, beat the egg whites until stiff peaks form. Gradually add the powdered sugar and lemon extract, beating for about a minute until combined.
5. 5Add your desired filling to the pre-baked crust. Top the filling with the meringue, piling it lightly. Bake in a preheated oven at 325°F (160°C) until the meringue is golden brown, about 20-25 minutes. If the meringue browns too quickly, reduce the oven temperature.