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Contest: Adriel's Sour Cream Lemon Pie

Source of Recipe

Adriel Hong, Chandler, Arizona


Recipe Introduction

Crisco Pie Baking Contest Winner

List of Ingredients

For the crust:
3 cups all-purpose flour
1 tsp. salt
2-1/2 Tbs. sugar
1 cup Crisco® All-Vegetable Shortening
1 egg
1 tsp. vinegar
4 Tbs. water (more if needed)

For the filling:
1 cup sugar
3-1/2 Tbs. cornstarch
1 Tbs. grated lemon peel
1/2 cup fresh lemon juice
3 egg yolks, slightly beaten
1 cup milk
1/4 cup butter
1 cup sour cream

For the topping:
Fresh whipped cream, sweetened
Lemon rind twists for garnish



Recipe

For the crust:
1. Preheat oven to 450º F.
2. In a large bowl, combine flour, salt and sugar. Mix well. Cut in Crisco until mixture resembles coarse meal.
3. In a small bowl, combine egg, vinegar and 4 tablespoons of water. Whisk together and gradually add to flour mixture, stirring with a fork. Mix until ingredients are well incorporated. Add one more tablespoon of water if necessary. Form into a ball with hands. (Recipe makes enough dough for 2 crusts. Cut ball in half and reserve 1 half for another pie or freeze for future use.)
4. If dough seems too soft, place in refrigerator for 5-10 minutes. Otherwise, roll out on a lightly floured surface to the size of a 9-inch pie pan and place in pie pan. Trim crust to 1/2-inch beyond edge of pie plate. Fold under and crimp edge as desired. Prick bottom and sides of crust several times to prevent bubbling and line with a double thickness of aluminum foil. Bake for 8 minutes. Remove foil and bake 5-6 minutes longer or until golden brown. Cool on a wire rack.

For the filling:
1. In a medium-size heavy saucepan, combine sugar, cornstarch, lemon peel, lemon juice, egg yolks, and milk. Cook over medium heat until mixture is thick. Stir in butter and cool mixture to room temperature.
2. After filling has cooled, stir in sour cream and pour into pie shell. Chill for at least 4 hours.
3. Before serving, top pie with sweetened whipped cream and lemon rind twists.