← All recipes

Frozen Lemon Crunch Pie - Pillsbury14thBakeOff

Frozen Lemon Crunch Pie - Pillsbury14thBakeOff is built on Pie Crust, Flour, Salt, Shortening, and Cold Water Base. Serves 8. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• Pie Crust
• 1 cup
• 1/2 tsp
• 1/2 cup
• 3 tbsp
• 1/2 cup
• 1/2 cup
• 3
• 3
• 1 1/4 cup
• 1 tbsp
• 3
• 1 cup

Method (preview)

1. 1

   PIE CRUST: Sift together the flour and salt into mixing bowl.

2. 2

   Cut in the shortening until particles are the size of small peas.

3. 3

   Sprinkle 3-4 TBSP cold water over mixture while tossing and stirring with fork.

4. 4

   Add water to dries particles, pushing lumps to side, until dough is moist enough to hold together.

5. 5

   Form into ball. Flatten to 1/2" thickness; smooth edges.

6. 6

   Roll out on floured surface to circle 1-1/2" larger than 9" pie tin. Fit into pan. Fold edge to form rim; flute. prick.

7. 7

   Combine 1/2 cup flour and 1/2 cup brown sugar. Cut in 3 TBSP butter until fine. Sprinkle 3/4 cups into pie shell.

8. 8

   Bake at 400 degrees F for 10-14 minutes. Bake remaining crumbs mixture for 6 minutes. Cool & crush.

9. 9

   LEMON FILLING: Combine in top of double boiler, the egg yolks and 1/2 cup sugar and lemon rind, juice and food color.

10. 10

    Cook, stirring constantly, until thick.

11. 11

    Remove from heat; cool.

12. 12

    Beat egg whites until stiff peaks form. Fold into lemon filling. Beat 1 cup whipping cream until thick. Fold gently into lemon mixture.

13. 13

    Spoon into baked pie shell.

14. 14

    Sprinkle with reserved crumbs.

15. 15

    Freeze until firm, at least 4 hours.

16. 16

    When firm, cover with plastic wrap.

17. 17

    Refrigerate 1/2 hour before cutting.

18. 18

    "Senior Winner by Irene Mae Nelson * Woodburn Oregon"

19. 19

    "illsbury's 14th Grand National Bake-Off"

20. 20

    "1964 * Pillsbury"

21. 21

    NOTES: To make combination fork and fluted pie crust edge, form a high standing (1/2") rim.

22. 22

    Make flutes and inch apart.

23. 23

    Flatten rim to pan between flutes with floured fork.

24. 24

    To use self-rising flour; omit salt.