Shortcrust Pastry Pie Shell
Note, this Shortcrust Pastry recipe will make 4 pie shells. Presumably, you won't be making 4 Lemon Meringue Pies at the same time, so you can either halve the quantities or wrap the pastry in waxed paper and chill until needed. Will last for a week in the refrigerator. DO NOT FREEZE.
500g cake flour (1 lb 1 ½ oz)
350g shortening (12 ½ oz) (butter, a combination of 50% butter and 50% lard, or margarine)
125ml iced water (½ cup)
40 g sugar (granulated) (1 ½ oz)
25 ml lemon juice. Preferably freshly squeezed. (2 tbsp)
5ml Salt (1 tsp)
Double sift the dry ingredients (flour, sugar & salt) together into a mixing bowl.
Cut the shortening into the dry mixture and rub until the mixture takes on the appearance of coarse crumbs.
Sprinkle the water and lemon juice onto the crumb mixture and press together lightly to form a solid mass.
IMPORTANT: Do not knead the pastry and avoid over working.
Wrap in waxed paper and chill until required.
As an added taste I often add 10 ml (2 teaspoons) of lemon zest (the finely grated outside either yellow or green of a lemon) to the dry ingredients when I know that I am going to be using the pastry for Lemon Meringue Pies.
When ready for use, line pie tins with the pastry and bake at 190oC (375oF) for 15 minutes..