Lemon Lime Pie
Featured in the book Ma cuisine week-end Book (French Version)
Ingredients
- 3/4 cup (115 g) unbleached all-purpose flour
- 2 tbsp brown sugar
- 1/4 tsp salt
- 1/3 cup (75 g) cold unsalted butter, diced
- 1 tbsp cold vegetable shortening, diced
- 1 to 2 tbsp (15 to 30 ml) ice water
- 2 lemons
- 2 limes
- 3/4 cup (160 g) sugar
- 3 tbsp unbleached all-purpose flour
- 2 eggs
- 1/4 cup (55 g) unsalted butter, melted
Instructions
- In a food processor, combine the flour, sugar and salt. Add the butter and shortening and pulse until tit forms pea-sized pieces. Add the water and pulse just until the dough starts coming together. Remove the dough from the food processor. Using your hands, form the dough into a disc. Cover in plastic wrap and refrigerate for 30 minutes.
- On a lightly floured work surface, roll out the dough and line a 9-inch (23 cm) pie plate, preferably with a removable bottom. Refrigerate for 30 minutes.
- With the rack in the lowest position, preheat the oven to 375°F (190°C).
- Prick the pie crust with a fork and line with aluminum foil. Top with dry beans (or ceramic baking beans) and bake for 25 minutes. Remove the beans and foil.
Featured in the book Ma cuisine week-end Book (French Version)