Saturday, April 14, 2012

Sour Cream Lemon Pie

Sour Cream Lemon Pie

1  baked  Pie Shell
1  Cup  Sugar
3 1/2  Tablespoons  Cornstarch
1/2  Cup  Lemon Juice
3  Egg Yolks, slightly beaten
1  Cup  Milk
1/4  Cup  Butter
1  Cup  Sour Cream
1  Cup  Whipping Cream, whipped
Lemon Slices or Zest for garnish

Cook Sugar, Cornstarch, Lemon Juice, Egg Yolks, and Milk in heavy saucepan over medium heat until thick.  Stir in Butter, then cool to room temperature.  Beat in Sour Cream well, pour into baked Pie Shell.  Top with Whipped Cream.  Garnish with Lemon Slices or Zest.  Serves 8.  Refrigerate leftovers, if there are any.  This freezes well; just top with Whipped Cream after thawing.

This is my go-to pie.  It's quick and easy and I usually have all the ingredients on hand.  From the "Bountiful Blessings" cookbook.

Here is my favorite Pie Crust Recipe.  I adapted it from Williams-Sonoma "Pies & Tarts" cookbook.

For a 9-inch Double-Crust Pie:
2 1/4  Cups  Flour
3/4  teaspoon  Salt
1/2  Cup  Vegetable Shortening
1/4  Cup  Butter, softened
6-7  Tablespoons  Cold Water, more or less

Combine the Flour and Salt in a mixing bowl and toss together.  Drop in the Shortening and Butter.  With your fingertips, two knives, or a pastry blender, blend everything together, working quickly, until you have a mixture of tiny, irregular flakes and bits about the size of coarse bread crumbs.  Sprinkle in the Water, one tablespoon at a time, stirring gently until a rough mass forms.  Use only enough water to make to dough clump together; you may not need it all or you may need more, depending on the humidity of the day.  With floured hands, pat the dough into two smooth cakes, one slightly larger than the other.  The dough is now ready to be rolled out for use--it is not necessary to chill this dough.  You may also tightly wrap it in plastic wrap and refrigerate for up to two days.

When making a pre-baked Pie Shell, I bake at 425* for 8-12 minutes.  I have found that letting the formed, unbaked shell rest on the counter for an hour or so before baking helps to reduce shrinking.

1 comment:

Jeannine Davaz said...

I made this for Thanksgiving! What a hit! I've never cooked all the ingredients together like this before. I've always tempered the eggs after cooking the pudding, but this was so easy and quick. I'm making again for Christmas and also doing one in Lime. Thank You! This is simply amazing. I added Lemon Zest on top and candied some lemons for presentation. I also made a graham cracker crust instead of regular. It was the Hit! Thank You Thank You! I've been making cream pies since I was 14 and this was the simplest ever!