As a kid, I remember a double-crust lemon pie. I loved lemon pie but wasn’t crazy about the meringue so this was my favorite pie. This pie brings back those fond memories. Try it and see if you don’t fall in love with this old-style lemon pie.

The secret of this pie is a buttery crust to complement the lemon custard. The recipe calls for all butter and no shortening in the crust.

For the filling

1 1/2 cups sugar
1/3 cups cornstarch
1/3 cups cold water
1 1/2 cups very hot water
3 tablespoons butter
5 large egg yolks, whisked together with a fork
zest from one large lemon
2/3 cups lemon juice

For the crust

2 2/3 cup pastry flour
2 tablespoons sugar
1 teaspoon salt
2 cubes cold butter (1/2 pound)
2/3 cup ice water

1. In saucepan, thoroughly combine the sugar and cornstarch.
2. Gradually blend in the cold water.
3. Add the hot water and cook over medium heat, stirring with a whisk frequently until the mixture starts to turn translucent and then stir until constantly until mixture is bubbly. Continue cooking for one more minute. Stir in butter.
4. After the butter is melted, add the egg yolks while stirring. Add the lemon zest and lemon juice and stir until smooth. Cool in the refrigerator while you make the crust.

While the filling is cooling, make the crust. You will need a nine-inch deep-dish pie pan.

1. Measure the flour by spooning the flour into the measuring cups, not by scooping. Scooping packs the flour. Add the sugar and salt and stir together.
2. Cut the butter into chunks. Working quickly, cut the butter into the flour mixture using a pastry blender until the butter is the size of corn kernels.
3. Make a well in the flour mixture and add the ice water. Stir the water in with a fork and then remove the dough to a countertop and knead the mixture together with a folding motion. Work quickly so that the butter does not melt. You may need to dribble in some more water to get the right consistency. Chill the dough for at least fifteen minutes in the refrigerator.

To bake the pie

1. Cut the dough into two pieces, one slightly larger than the other (60%/40%). (Where cut, the dough should appear laminated in layers.) Refrigerate the smaller piece and roll the larger dough on lightly dusted countertop to form the bottom crust. Form the dough to the pie pan and refrigerate the pie pan while you form the top crust. Roll the top crust, remove the cooled filling to the pie pan, and lay on the top crust. Seal and decorate the edges and cut slits in the top for venting.
2. Bake at 400 degrees for 35 to 40 minutes or until the crust turns golden. (Because there is sugar in the crust, it should be slightly browner than most crusts.)
3. Cool on a wire rack and then refrigerate.

Baker’s Note

You can make a wonderful, buttery pie crust without using shortening. See how to make a pie crust with butter.