how do you make a pie crust for a lemon meringue?

Answer 1

Secret here, COLD, remember cold
Foolproof Pie Crust

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 sticks butter, unsalted, cut into 1 tbsp. pieces., very cold
1/4 to 1/2 cup water, cold

Put the flour, salt and sugar into a food processor and pulse once or twice. Add the butter and process until the mixture looks grainy. Then slowly, while pulsing, add the water until you can form the dough by pressing it between your fingers.

Decant the loose dough onto a piece of plastic wrap. Using the wrap, fold the loose dough towards the middle and press with the back of your hands to form dough. Split into two pieces and wrap each and chill for at least 4 hours before using. Dough can be made ahead for up to one week.

Answer 2

Use any traditional pie crust recipe. My favorite one is below:

Pate Brisee

2½ cups all purpose flour
½ tsp + dash salt
1½ sticks cold unsalted butter, in bits
4 Tbsp. cold shortening
Ice water

In large bowl, combine flour and salt. Cut in butter and shortening until mixture resembles coarse cornmeal. Add 2 Tbsp. Ice water and stir; add more water sparingly as necessary to form dough into a ball. Dust with flour and chill, wrapped in wax paper or plastic wrap, for 1 hour. Makes enough for one double crust pie or 2 single crusts.

--Gourmet, April 1991

Answer 3

pastry for single crust pie

1-1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
4 o 5 tablespoons cold water

Directions
1. Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size.

2. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball.

3. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter.

4. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry.

5. Rim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Bake as directed in individual recipes. Makes 8 servings.

Baked Pastry Shell: Prepare as above, except generously prick bottom and sides of pastry in pie plate with a fork. Prick all around where bottom and sides meet. Line pastry with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake 5 to 6 minutes more or until golden. Cool on a wire rack.

Answer 4

The freezer section of my local grocery store.