Pies
If you've followed this blog for a while, you're probably aware that pies are one of my favorite desserts. Topped with ice cream - absolute yum!
That said, here are six yummy pies to help you through the day, including Tangy Lemonade Pie, Orange Chess Pie, and Strawberry Pie. Enjoy!
CHOCOLATE CHESS PIE
This is from Vaughn Vreeland in The New York Times cooking enewsletter. For this yumminess, Vaughn wrote, "Classic buttermilk chess pie is quintessential in many Southern homes and its chocolate counterpart is all the more decadent. You can use store-bought pie dough or take the homemade route because the true star of this dessert is its luxurious chocolate filling, slightly firmer than custard but fudgier than a brownie. With just a few staple ingredients, this supremely easy filling requires less than 10 minutes of active time and minimal effort, but yields big-time flavor. It’s also highly adaptable: try adding a tablespoon of bourbon or a couple teaspoons of espresso powder with the cocoa powder. A velvety slice of this chocolate chess pie goes best with a dollop of whipped cream on top, and some bourbon, neat, alongside."
Prep Time: 10 minutes; Cook Time: About 2 hours, plus about 1 hour cooling; Total Time: 3 hours; Yield: 1 (9-inch) pie
To view this online, go to https://cooking.nytimes.com/recipes/1024822-chocolate-chess-pie. Also, check out Melissa Clark's wonderful guide, "How to Make a Pie Crust". I reread it (yes, I've read this before), and learned a couple of things to make pie crusts just a tad better. (Thanks, Melissa!)
Ingredients
1 store-bought pie crust or 1 disk foolproof pie dough (1/2 batch)
All-purpose flour, if needed for rolling out dough
1/2 cup unsalted butter
4 ounces semisweet chocolate, chopped
1 cup granulated sugar
2 large eggs, at room temperature
1-1/2 teaspoons vanilla extract
3/4 teaspoon kosher salt (such as Diamond Crystal)
1/4 cup unsweetened cocoa powder
Whipped cream (optional), for serving
Preparation
Step 1
If using store-bought pie crust, skip ahead to Step 2. If using homemade dough, let sit at room temperature for a couple minutes before rolling. On a lightly floured work surface, using a lightly floured rolling pin, beat the dough evenly across the surface, rotating it occasionally, to work it into a slightly flatter round. Add more flour to the surface, lightly flour the dough and roll it out, starting in the center and working outward, occasionally lifting it, giving it quarter-turns and adding more flour as needed to prevent sticking, until it forms an 11-inch circle. (If your dough cracks, just use your fingertips to adhere it together.)
Step 2
Fit the dough into a 9-inch pie plate, letting the dough slump into the plate, taking care not to stretch it further. Trim the overhang, if needed, so that you’re left with about 1/2-inch on all sides. Fold the overhang under itself, creating a thick ridge on the sides with two layers of pie dough, and crimp the ridge. Use a fork to poke holes on the bottom of the crust, and freeze for about 15 minutes, until firm.
Step 3
Meanwhile, arrange an oven rack in the center position and heat the oven to 425 degrees. Line the dough with aluminum foil and fill with pie weights or dried beans. Place on a baking sheet and bake for 30 minutes.
Step 4
Remove the foil and pie weights, lower the oven temperature to 350 degrees and continue baking the crust until golden, 10 to 15 minutes.
Step 5
Cool completely on the baking sheet, at least 30 minutes.
Step 6
While the crust cools, melt the butter in a medium saucepan over medium heat. Off heat, add the chocolate and whisk until combined, letting the residual heat melt it completely.
Step 7
In a medium bowl, whisk the sugar, eggs, vanilla and salt until pale yellow and considerably thicker, about 1 minute. Pour in the melted chocolate mixture and continue to whisk until no streaks remain. Add the cocoa powder and whisk until combined.
Step 8
Pour the chocolate mixture into the cooled crust and bake for 30 to 35 minutes, until the filling is slightly puffed and the center is set. Cool completely at room temperature, about 1 hour. (It may be tempting to cut into it warm, but the filling needs time to set up.) Serve with whipped cream, if desired.
STRAWBERRY PIE
Several summers ago, my daughter and I checked out a local fruit stand and came away with a quart of strawberries. They were on sale for $3 for a quart, so how could we pass them up?
Of course, then we had to decide what to do with all these yummy strawberries. And what better use for them than in a pie? So, here goes what I made.
Ingredients
1 quart strawberries
1 C sugar
3 Tablespoons corn start
3/4 cup hot water
1 pie crust
Directions
Preheat oven to 325 degrees. Place pie crust in an ungreased pie pan. Using a fork, pierce crust a couple of times (though don't go overboard), and bake for 10 - 15 minutes, or until lightly brown.
Note: If you're using a store-bought pie crust, bake until brown according to the package directions.
Wash strawberries. Cut up half of the berries (about 1 pint) and arrange in pie crust. You don't need to cut the strawberries too small; maybe in half or, for larger strawberries, in fourths.
Mash the remaining berries and place in a medium saucepan. Pour sugar over the strawberries in the pan and combine. Cook over medium heat and bring to a boil, stirring frequently.
In a small bowl, whisk hot water and cornstarch together, then stir into boiling strawberry mixture. Reduce heat, then simmer until mixture has thickened, about 10 minutes, stirring constantly. Pour thickened mixture over berries in pie crust. Chill for several hours before serving. Oh, and be sure to share!
THE BEST EVER COCONUT PIE
This is from Diana Rattray, who writes for The Spruce Eats. Diana wrote, "The pie is baked in a pastry crust.
"Unfortunately, custard-based pies don't freeze well, but it probably won't last long anyway!
"Use a frozen prepared crust, a refrigerated pie dough, or your favorite homemade pie pastry."
Prep Time: 15 minutes; Cook Time: 50 minutes; Total Time: 65 minutes; Yield: 8 servings
To view this online, click here.
Ingredients
3 eggs (beaten)
1-1/2 cups sugar
1/2 cup butter (or margarine, melted)
4 teaspoons lemon juice (fresh)
1 teaspoon vanilla
1 pinch salt
1-1/3 cups/3 ounces grated coconut
1 unbaked pie pastry (9-inch)
Whipped cream, to serve.
Directions
Gather the ingredients.
Preheat oven to 350 F.
In a mixing bowl combine the beaten eggs with the sugar, butter, lemon juice, vanilla, and salt; mix well.
Stir in coconut.
Then pour into pie shell and bake for 30 minutes.
Shield the crust edge with a pie shield ring or fashion one with aluminum foil and place over the edge. Bake for 10 to 20 minutes longer, until the filling is set and no longer jiggly.
As the pie bakes, a golden topping will form on the surface.
Chill thoroughly before serving.
Serve topped with whipped cream, and enjoy!
SWEET AND TANGY LEMONADE PIE
This is from Linda Larsen on The Spruce Eats. She wrote, "Ice cream pies are the perfect dessert for any summer meal. They are super simple to make, easy to serve, and fun to eat.
"Try substituting different fruit juice concentrates in this delicious, super easy three-ingredient recipe. I like putting the lemony ice cream mixture into a chocolate or gingersnap cookie crust for a nice flavor contrast.
"You could also make this recipe into little tartlets by spooning the ice cream mixture into small tartlet shells. If you don't like crumb crusts, make a pastry crust, bake it, let it cool completely, then fill with the ice cream mixture.
"This recipe can also be changed by adding more ingredients. Some finely chopped dark or white chocolate would be delicious. Add chopped fresh or frozen fruit, or top the pie with whipped cream or, for a flavor contrast, some hot fudge sauce. Use your imagination and enjoy making tons of ice cream pies all summer long."
Prep Time: 20 minutes; Cook Time: 0 minutes; Freeze Time: 4 hours; Total Time: 4 hours 20 minutes; Makes 8 servings
To view this online, go to https://www.thespruceeats.com/lemonade-pie-483231.
Ingredients
6 cups vanilla ice cream (or lemon ice cream, softened)
1 6-ounce can frozen lemonade concentrate (thawed)
1 9" graham cracker crust (either homemade or purchased)
Directions
If you're making your own graham cracker crust, make it in a nine-inch pan. If you're buying a crust, buy the 9-ounce size that is labeled "two extra servings". Otherwise, there will be too much filling for the crust.
In a medium bowl, mix the ice cream and lemonade concentrate with a hand mixer until blended.
Immediately spoon the ice cream mixture into the graham cracker crust.
Freeze at least four hours until firm.
Let stand at room temperature for 10 minutes before cutting to make serving easier.
DULCE DE LECHE BANANA PIE
This is from Old El Paso, and begins, "A flaky homemade pie crust complements a caramel and banana cream filling." If that doesn't sound absolutely yummy, I don't know what does!
Prep Time: 20 minutes; Total Time: 1 hour 5 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/dulce-de-leche-banana-pie.
Ingredients
1 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
1 can (13.4 oz) dulce de leche
3 ripe medium bananas
1 cup whipping cream
1/4 cup powdered sugar
1/2 cup semisweet chocolate chips
1 teaspoon vegetable oil
Preparation
Heat oven to 450°F. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
On lightly floured surface, shape dough into a ball. Flatten ball to 1/2-inch thickness, rounding and smoothing edges. With floured rolling pin, roll dough into 11-inch round, rolling from center to edge. Fold dough in half; place in 9-inch glass pie plate. Unfold; gently press in bottom and up side of plate, being careful not to stretch dough.
Fold and roll edge of dough under, even with plate; flute edge. Prick bottom and side of dough generously with fork. Bake 9 to 12 minutes or until light golden brown. Cool completely, about 30 minutes.
Spoon contents of can of dulce de leche into center of cooled crust; gently spread to edge. Thinly slice bananas; arrange over dulce de leche.
In medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Spread over bananas.
In small resealable freezer plastic bag, place chocolate chips and oil; seal bag. Microwave on High 30 seconds; knead bag to mix melted chips and unmelted chips. Microwave 15 to 30 seconds longer or until all chips are melted and smooth. Snip off tiny corner of bag. Pipe melted chocolate mixture over whipped cream. Store pie in refrigerator.
ORANGE CHESS PIE
This comes from Diana Rattray, who writes for The Spruce Eats. For this recipe, Diana wrote, “This refreshing orange chess pie is an amazing dessert, and it can be enjoyed any time of the year! With fresh orange juice and grated zest and fresh lemon juice, it is bright and bursting with citrus flavor.
“I've included a simple pie crust recipe, but you can use a frozen crust or refrigerated pie dough. Follow the instructions for partially baking a pie crust.” Prep Time: 30 minutes; Cook Time: 65 minutes; Total Time: 95 minutes; Yield: 8 Servings
To view this online, click here.
Ingredients
Pie Crust (or use a purchased 9-inch pie shell)
1-1/4 cups all-purpose flour
4 ounces chilled butter, cut in small pieces
1/2 teaspoon salt
1 scant teaspoon granulated sugar
3 to 4 tablespoons of ice water
Filling
1-1/2 cups sugar
1 tablespoon all-purpose flour
2 tablespoons cornmeal
1/4 teaspoon salt
6 tablespoons butter, melted
2 tablespoons milk
finely grated zest of 1 orange
1/3 cup fresh squeezed orange juice
1-1/2 tablespoons lemon juice (about half of a lemon)
4 large eggs, lightly beaten
Preparation
Pie Crust
Put the 1-1/4 cups of flour, 1 teaspoon of salt, and 1 teaspoon of sugar in a food processor and pulse to blend. Add half of the chilled butter pieces and pulse 5 or 6 times. Add the remaining chilled butter pieces and pulse another 5 or 6 times. You should have visible pieces of butter in the mixture with some the size of peas.
Sprinkle about 2 tablespoons of the ice water over the flour and pulse a few times.
Add more water, about 2 to 3 teaspoons at a time, pulsing a couple of times after each addition. When the mixture begins to clump together, turn it out onto a floured surface.
With your hands, knead just enough to shape the dough into a disk. Overworking the dough can cause shrinkage when the pie is pre-baked, so handle it as little as possible.
Wrap the disk in plastic wrap and refrigerate for about 45 minutes.
Heat the oven to 375° F.
Roll the disk out into a 12-inch circle about 1/8-inch thick. Keep checking and adding flour to the work surface if you notice any sticking.
Fit the pastry into the pie plate and crimp the edge as desired.
Line the pastry with parchment paper or foil and fill about 2/3 full with pie weights or dried beans.
Bake for 15 minutes. Remove the parchment or foil with the pie weights. Prick the dough all over, and then bake for about 5 minutes longer, or just until you begin to see a little color. Remove the crust to a rack and reduce the oven temperature to 350° F.
Orange Filling
In a mixing bowl combine the 1-1/2 cups of sugar, 1 tablespoon of flour, cornmeal, 1/4 teaspoon of salt, 6 tablespoons of melted butter, the milk, orange zest and juice, the lemon juice, and the lightly beaten eggs. Beat with an electric mixer until well blended.
Pour the orange filling mixture into the partially baked pie crust. Bake at 350° F for about 40 to 45 minutes, or until set. Check the pie for browning after about 20 to 25 minutes. If necessary, put a pie shield or homemade foil ring over the edges of the crust to prevent over-browning.
Remove the pie from the oven and let it cool on a rack. Chill before serving.
Serve this pie with freshly whipped cream or thawed whipped topping.
That said, here are six yummy pies to help you through the day, including Tangy Lemonade Pie, Orange Chess Pie, and Strawberry Pie. Enjoy!
CHOCOLATE CHESS PIE
This is from Vaughn Vreeland in The New York Times cooking enewsletter. For this yumminess, Vaughn wrote, "Classic buttermilk chess pie is quintessential in many Southern homes and its chocolate counterpart is all the more decadent. You can use store-bought pie dough or take the homemade route because the true star of this dessert is its luxurious chocolate filling, slightly firmer than custard but fudgier than a brownie. With just a few staple ingredients, this supremely easy filling requires less than 10 minutes of active time and minimal effort, but yields big-time flavor. It’s also highly adaptable: try adding a tablespoon of bourbon or a couple teaspoons of espresso powder with the cocoa powder. A velvety slice of this chocolate chess pie goes best with a dollop of whipped cream on top, and some bourbon, neat, alongside."
Prep Time: 10 minutes; Cook Time: About 2 hours, plus about 1 hour cooling; Total Time: 3 hours; Yield: 1 (9-inch) pie
To view this online, go to https://cooking.nytimes.com/recipes/1024822-chocolate-chess-pie. Also, check out Melissa Clark's wonderful guide, "How to Make a Pie Crust". I reread it (yes, I've read this before), and learned a couple of things to make pie crusts just a tad better. (Thanks, Melissa!)
Ingredients
1 store-bought pie crust or 1 disk foolproof pie dough (1/2 batch)
All-purpose flour, if needed for rolling out dough
1/2 cup unsalted butter
4 ounces semisweet chocolate, chopped
1 cup granulated sugar
2 large eggs, at room temperature
1-1/2 teaspoons vanilla extract
3/4 teaspoon kosher salt (such as Diamond Crystal)
1/4 cup unsweetened cocoa powder
Whipped cream (optional), for serving
Preparation
Step 1
If using store-bought pie crust, skip ahead to Step 2. If using homemade dough, let sit at room temperature for a couple minutes before rolling. On a lightly floured work surface, using a lightly floured rolling pin, beat the dough evenly across the surface, rotating it occasionally, to work it into a slightly flatter round. Add more flour to the surface, lightly flour the dough and roll it out, starting in the center and working outward, occasionally lifting it, giving it quarter-turns and adding more flour as needed to prevent sticking, until it forms an 11-inch circle. (If your dough cracks, just use your fingertips to adhere it together.)
Step 2
Fit the dough into a 9-inch pie plate, letting the dough slump into the plate, taking care not to stretch it further. Trim the overhang, if needed, so that you’re left with about 1/2-inch on all sides. Fold the overhang under itself, creating a thick ridge on the sides with two layers of pie dough, and crimp the ridge. Use a fork to poke holes on the bottom of the crust, and freeze for about 15 minutes, until firm.
Step 3
Meanwhile, arrange an oven rack in the center position and heat the oven to 425 degrees. Line the dough with aluminum foil and fill with pie weights or dried beans. Place on a baking sheet and bake for 30 minutes.
Step 4
Remove the foil and pie weights, lower the oven temperature to 350 degrees and continue baking the crust until golden, 10 to 15 minutes.
Step 5
Cool completely on the baking sheet, at least 30 minutes.
Step 6
While the crust cools, melt the butter in a medium saucepan over medium heat. Off heat, add the chocolate and whisk until combined, letting the residual heat melt it completely.
Step 7
In a medium bowl, whisk the sugar, eggs, vanilla and salt until pale yellow and considerably thicker, about 1 minute. Pour in the melted chocolate mixture and continue to whisk until no streaks remain. Add the cocoa powder and whisk until combined.
Step 8
Pour the chocolate mixture into the cooled crust and bake for 30 to 35 minutes, until the filling is slightly puffed and the center is set. Cool completely at room temperature, about 1 hour. (It may be tempting to cut into it warm, but the filling needs time to set up.) Serve with whipped cream, if desired.
STRAWBERRY PIE
Several summers ago, my daughter and I checked out a local fruit stand and came away with a quart of strawberries. They were on sale for $3 for a quart, so how could we pass them up?
Of course, then we had to decide what to do with all these yummy strawberries. And what better use for them than in a pie? So, here goes what I made.
Ingredients
1 quart strawberries
1 C sugar
3 Tablespoons corn start
3/4 cup hot water
1 pie crust
Directions
Preheat oven to 325 degrees. Place pie crust in an ungreased pie pan. Using a fork, pierce crust a couple of times (though don't go overboard), and bake for 10 - 15 minutes, or until lightly brown.
Note: If you're using a store-bought pie crust, bake until brown according to the package directions.
Wash strawberries. Cut up half of the berries (about 1 pint) and arrange in pie crust. You don't need to cut the strawberries too small; maybe in half or, for larger strawberries, in fourths.
Mash the remaining berries and place in a medium saucepan. Pour sugar over the strawberries in the pan and combine. Cook over medium heat and bring to a boil, stirring frequently.
In a small bowl, whisk hot water and cornstarch together, then stir into boiling strawberry mixture. Reduce heat, then simmer until mixture has thickened, about 10 minutes, stirring constantly. Pour thickened mixture over berries in pie crust. Chill for several hours before serving. Oh, and be sure to share!
THE BEST EVER COCONUT PIE
This is from Diana Rattray, who writes for The Spruce Eats. Diana wrote, "The pie is baked in a pastry crust.
"Unfortunately, custard-based pies don't freeze well, but it probably won't last long anyway!
"Use a frozen prepared crust, a refrigerated pie dough, or your favorite homemade pie pastry."
Prep Time: 15 minutes; Cook Time: 50 minutes; Total Time: 65 minutes; Yield: 8 servings
To view this online, click here.
Ingredients
3 eggs (beaten)
1-1/2 cups sugar
1/2 cup butter (or margarine, melted)
4 teaspoons lemon juice (fresh)
1 teaspoon vanilla
1 pinch salt
1-1/3 cups/3 ounces grated coconut
1 unbaked pie pastry (9-inch)
Whipped cream, to serve.
Directions
Gather the ingredients.
Preheat oven to 350 F.
In a mixing bowl combine the beaten eggs with the sugar, butter, lemon juice, vanilla, and salt; mix well.
Stir in coconut.
Then pour into pie shell and bake for 30 minutes.
Shield the crust edge with a pie shield ring or fashion one with aluminum foil and place over the edge. Bake for 10 to 20 minutes longer, until the filling is set and no longer jiggly.
As the pie bakes, a golden topping will form on the surface.
Chill thoroughly before serving.
Serve topped with whipped cream, and enjoy!
SWEET AND TANGY LEMONADE PIE
This is from Linda Larsen on The Spruce Eats. She wrote, "Ice cream pies are the perfect dessert for any summer meal. They are super simple to make, easy to serve, and fun to eat.
"Try substituting different fruit juice concentrates in this delicious, super easy three-ingredient recipe. I like putting the lemony ice cream mixture into a chocolate or gingersnap cookie crust for a nice flavor contrast.
"You could also make this recipe into little tartlets by spooning the ice cream mixture into small tartlet shells. If you don't like crumb crusts, make a pastry crust, bake it, let it cool completely, then fill with the ice cream mixture.
"This recipe can also be changed by adding more ingredients. Some finely chopped dark or white chocolate would be delicious. Add chopped fresh or frozen fruit, or top the pie with whipped cream or, for a flavor contrast, some hot fudge sauce. Use your imagination and enjoy making tons of ice cream pies all summer long."
Prep Time: 20 minutes; Cook Time: 0 minutes; Freeze Time: 4 hours; Total Time: 4 hours 20 minutes; Makes 8 servings
To view this online, go to https://www.thespruceeats.com/lemonade-pie-483231.
Ingredients
6 cups vanilla ice cream (or lemon ice cream, softened)
1 6-ounce can frozen lemonade concentrate (thawed)
1 9" graham cracker crust (either homemade or purchased)
Directions
If you're making your own graham cracker crust, make it in a nine-inch pan. If you're buying a crust, buy the 9-ounce size that is labeled "two extra servings". Otherwise, there will be too much filling for the crust.
In a medium bowl, mix the ice cream and lemonade concentrate with a hand mixer until blended.
Immediately spoon the ice cream mixture into the graham cracker crust.
Freeze at least four hours until firm.
Let stand at room temperature for 10 minutes before cutting to make serving easier.
DULCE DE LECHE BANANA PIE
This is from Old El Paso, and begins, "A flaky homemade pie crust complements a caramel and banana cream filling." If that doesn't sound absolutely yummy, I don't know what does!
Prep Time: 20 minutes; Total Time: 1 hour 5 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/dulce-de-leche-banana-pie.
Ingredients
1 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
1 can (13.4 oz) dulce de leche
3 ripe medium bananas
1 cup whipping cream
1/4 cup powdered sugar
1/2 cup semisweet chocolate chips
1 teaspoon vegetable oil
Preparation
Heat oven to 450°F. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
On lightly floured surface, shape dough into a ball. Flatten ball to 1/2-inch thickness, rounding and smoothing edges. With floured rolling pin, roll dough into 11-inch round, rolling from center to edge. Fold dough in half; place in 9-inch glass pie plate. Unfold; gently press in bottom and up side of plate, being careful not to stretch dough.
Fold and roll edge of dough under, even with plate; flute edge. Prick bottom and side of dough generously with fork. Bake 9 to 12 minutes or until light golden brown. Cool completely, about 30 minutes.
Spoon contents of can of dulce de leche into center of cooled crust; gently spread to edge. Thinly slice bananas; arrange over dulce de leche.
In medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Spread over bananas.
In small resealable freezer plastic bag, place chocolate chips and oil; seal bag. Microwave on High 30 seconds; knead bag to mix melted chips and unmelted chips. Microwave 15 to 30 seconds longer or until all chips are melted and smooth. Snip off tiny corner of bag. Pipe melted chocolate mixture over whipped cream. Store pie in refrigerator.
ORANGE CHESS PIE
This comes from Diana Rattray, who writes for The Spruce Eats. For this recipe, Diana wrote, “This refreshing orange chess pie is an amazing dessert, and it can be enjoyed any time of the year! With fresh orange juice and grated zest and fresh lemon juice, it is bright and bursting with citrus flavor.
“I've included a simple pie crust recipe, but you can use a frozen crust or refrigerated pie dough. Follow the instructions for partially baking a pie crust.” Prep Time: 30 minutes; Cook Time: 65 minutes; Total Time: 95 minutes; Yield: 8 Servings
To view this online, click here.
Ingredients
Pie Crust (or use a purchased 9-inch pie shell)
1-1/4 cups all-purpose flour
4 ounces chilled butter, cut in small pieces
1/2 teaspoon salt
1 scant teaspoon granulated sugar
3 to 4 tablespoons of ice water
Filling
1-1/2 cups sugar
1 tablespoon all-purpose flour
2 tablespoons cornmeal
1/4 teaspoon salt
6 tablespoons butter, melted
2 tablespoons milk
finely grated zest of 1 orange
1/3 cup fresh squeezed orange juice
1-1/2 tablespoons lemon juice (about half of a lemon)
4 large eggs, lightly beaten
Preparation
Pie Crust
Put the 1-1/4 cups of flour, 1 teaspoon of salt, and 1 teaspoon of sugar in a food processor and pulse to blend. Add half of the chilled butter pieces and pulse 5 or 6 times. Add the remaining chilled butter pieces and pulse another 5 or 6 times. You should have visible pieces of butter in the mixture with some the size of peas.
Sprinkle about 2 tablespoons of the ice water over the flour and pulse a few times.
Add more water, about 2 to 3 teaspoons at a time, pulsing a couple of times after each addition. When the mixture begins to clump together, turn it out onto a floured surface.
With your hands, knead just enough to shape the dough into a disk. Overworking the dough can cause shrinkage when the pie is pre-baked, so handle it as little as possible.
Wrap the disk in plastic wrap and refrigerate for about 45 minutes.
Heat the oven to 375° F.
Roll the disk out into a 12-inch circle about 1/8-inch thick. Keep checking and adding flour to the work surface if you notice any sticking.
Fit the pastry into the pie plate and crimp the edge as desired.
Line the pastry with parchment paper or foil and fill about 2/3 full with pie weights or dried beans.
Bake for 15 minutes. Remove the parchment or foil with the pie weights. Prick the dough all over, and then bake for about 5 minutes longer, or just until you begin to see a little color. Remove the crust to a rack and reduce the oven temperature to 350° F.
Orange Filling
In a mixing bowl combine the 1-1/2 cups of sugar, 1 tablespoon of flour, cornmeal, 1/4 teaspoon of salt, 6 tablespoons of melted butter, the milk, orange zest and juice, the lemon juice, and the lightly beaten eggs. Beat with an electric mixer until well blended.
Pour the orange filling mixture into the partially baked pie crust. Bake at 350° F for about 40 to 45 minutes, or until set. Check the pie for browning after about 20 to 25 minutes. If necessary, put a pie shield or homemade foil ring over the edges of the crust to prevent over-browning.
Remove the pie from the oven and let it cool on a rack. Chill before serving.
Serve this pie with freshly whipped cream or thawed whipped topping.
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