“My Hubby LOVES Lemon Pie, he is always asking for it, and I finally found the perfect pie for him. He is always saying "Make that lemon pie like the last one you made" Thank you Martha Stewart for the fantastic recipe!! Pâste Brisée is the French version of classic pie or tart pastry. Pressing the dough into a disk rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly.”
READY IN:
40mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. PATE BRISEE: Makes 1 double crust or 2 single crust 9 or 10-inch pies. I.
  2. In the bowl of a food processor, combine flour, salt and sugar. Add butter, and process until the mixture resembles coarse meal. 8-10 seconds.
  3. With the machine running, add ice water in a slow steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together; if it is crumbly, add more ice water, 1 tablespoons at a time.
  4. Divide dough into two equal balls. Flatten each ball into a disk, and wrap in platic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, for up to 1 month.
  5. Heat oven to 400°F On a lightly floured surface, roll out dough to a thickness of 1/8-inch, and use a 9-inch pie pan. Crimp the edges decoratively. Chill untl firm.
  6. In a small bowl, whisk together egg yolk and cream to makea glaze. Prick the bottom of the shell with a fork, brush the top edges with the glaze, and line with parchment paper. Weight and line the parchment paper with pie weights or dried beans and bake until the edges begin to turn brown, 10-15 minutes. Remove paper and weights; continue baking until golden brown, 7-10 minutes more. Let cool.
  7. TO MAKE FILLING: Combine cornstarch, cake flour, salt and sugar in a medium nonreactive saucepan over medium heat. Gradually add 2 cups cold water. Bring the mixture to a boil, whisking constantly, about 4 minutes.
  8. Remove the pan from heat. Temper egg yolks by beating a small amount of hot mixture into the yolks before adding them to pan. Cook over low heat for 5 minutes.
  9. Remove the pan from heat, and whisk in the lemon juice and rind. Add the butter one piece at a time. Pour the mixture into a large bowl and let cool.
  10. Pour the filling into the cooled shell and refrigerate, covered with aluminum foil, until firm, about 1 hour.
  11. TO MAKE MERINGUE: Combine egg whites, sugar and salt in a heat-proof bowl. Set over a pan of simmering water; beat until warm and sugar is dissolved. Remove from heat; whip into stiff peaks.
  12. Spread the meringue ove pie so that it touches crust all around. Broil until brown, about 2 minutes, watching constantly. Serve at room temperarture. you can also place the pie in a 350F oven for 8-10 minutes to brown and cook the meringue.

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