A refreshing twist on an ordinary pie crust. This lemon pie crust works nicely for tarts or berry-filled pies.

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Recipe Summary test

prep:
30 mins
additional:
30 mins
total:
60 mins
Servings:
16
Yield:
2 9-inch pie crusts
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sift flour and sugar into a large bowl. Cut in butter until it is in pea-sized pieces.

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  • Make a "well" in the flour mixture. Pour in water and lemon zest. Carefully fold into the flour mixture until lightly combined.

  • Make another "well" and pour in lemon juice; lightly fold into the batter. Repeat with vanilla extract. Add more water if needed to bring the dough together.

  • Form dough into 2 separate, equal-sized discs and cover in plastic wrap. Let rest in the refrigerator for at least 30 minutes before using.

Cook's Notes:

Step 1 can be done in a food processor or by hand.

For the best results, get a fresh, flavorful lemon. Depending on your likes and dislikes, the lemon zest and juice can be changed around until you like it.

A "well" is a little hole in the flour mixture, almost like a little puddle, where all the wet ingredients go.

Nutrition Facts

135 calories; protein 1.9g; carbohydrates 20.3g; fat 5.2g; cholesterol 13.4mg; sodium 36.4mg. Full Nutrition
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