Recipe: Crisco Lemon Meringue Pie and New Pastry Method (1945)

LEMON MERINGUE PIE
(Crisco, 1945)

1 baked single pie crust (recipe follows)
FOR THE FILLING:
3/3 cup sugar*
1/8 teaspoon salt
4 tablespoons flour
2 tablespoons cornstarch
1 1/2 cups cold water, divided use
2 egg yolks
1 teaspoon butter
3 tablespoons lemon juice
1 teaspoon grated lemon rind
FOR THE MERINGUE:
2 egg whites, room temperature
1/8 teaspoon salt
4 tablespoons sugar

TO MAKE THE FILLING:
Blend together sugar, salt, flour and cornstarch. Stir in 1/2 cup cold water. Heat rest of water before adding. Cook mixture slowly over low heat stirring constantly until thickened and clear.

Add well beaten yolks; cook 1 minute longer. Remove from heat. Cool slightly and stir in butter, lemon juice and rind.

TO MAKE THE MERINGUE:
Have egg whites at room temperature. Add salt. Beat until light but not stiff. Add sugar, a tablespoon at a time, beating well between additions.

Pour filling into baked pastry shell. Cover with meringue.

Brown in slow oven (325 degrees F) 15 to 20 minutes.

*Sugar Saving Suggestion: Reduce sugar to 1/3 cup and add 1/2 cup light corn syrup.

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CRISCO'S NEW PASTRY METHOD - TWO CRUST

2 cups sifted all-purpose flour
1 teaspoon salt
1/4 cup water
2/3 cup Crisco

Sift flour and salt into bowl.

Take out 1/3 cup of this flour and mix with the 1/4 cup of water to form a paste.

Cut Crisco (with knives, fork or blender) into the remaining flour until the pieces are the size of small peas. Add flour-paste to Crisco-flour mixture. Mix thoroughly until the dough comes together and can be shaped into a ball. Divide in half - roll out both crusts about 1/8 inch thick.

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CRISCO'S NEW PASTRY METHOD - ONE CRUST

Use 1 1/2 cups sifted flour, 1/2 teaspoon salt, 1/2 cup Crisco. Take out 1/4 cup flour and blend with 3 tablespoons water. Stir into first mixture as described above.

When rolling dough, always roll from the center out. Do not be afraid to lift and turn Crisco dough on board or to fold over and roll again if the dough break or tear. Roll to a size slightly larger than pie plate and about 1/8 inch thick.

To fit pastry into pan - fold sheet in half. Lift into pan with fold across center. Open and let stand a few minutes, then fit into plate being careful not to stretch the dough. Press dough firmly into plate. Prick surface generously when making shells.

Bake pie crust in hot oven (425 degrees F) 12-15 minutes.

Makes 1 (9-inch) pie
From: Recipelink.com
Source: Recipe booklet: Recipes for Good Eating (Crisco), The Procter & Gamble Company, 1945 Edition