One single pie crust recipe
1 1/2 cup sugar
2 tablespoons cornmeal
4 eggs
1/2 cup buttermilk
1/4 cup butter, melted and cooled
1 tablespoon finely shredded lemon peel
1/4 cup lemon juice
1 teaspoon vanilla
1. Roll out crust, line a 9-inch pie dish, trim and crimp edges, line crust with double layer of foil and bake at 450 F for 8 min, remove foil and bake for 4-5 min until set and dry, remove from oven and lower the temp to 350 F
2. In a small mixing bowl stir together the flour and cornmeal. In a large mixing bowl beat the eggs on high speed for about 5 min or until thick and light colored. Add sugar mixture and mix well. Gradually stir in buttermilk, melted butter, lemon peel, lemon juice and vanilla, carefully pour into partially baked crust.
3. Cover the edges with crust shield or foil to prevent overbrowning and bake at 350 F for 25 min. Remove the shield or foil and bake for 10-15 min or until knife inserted in the center comes out clean. Cool for 1-2 hours on a wire rack. Refrigerate within 2 hours for longer storage.
Pastry for single crust pie
1 1/4 cup all-purpose flour
1/4 teaspoon salt
1/3 cup shortening (butter flavored crisco)
4 or 5 tablespoons cold water
1. In a mixing bowl stir together flour and salt, cut in shortening with a pastry blender until pieces are pea size
2. Sprinkle 1 tablespoon water over part of the mixture and toss gently with a fork, move moistened mix to side of bowl and repeat with another tablespoon of water, going 1 tablespoon at a time until all the dough is moistened, form into a ball
3. On a lightly floured surface flatten dough into a disk and then roll to a 12 in disk
4. Wrap disk around rolling pin and transfer to pie dish
5. Trim and crimp
FYI, I use several recipes for the crust, the other main one I use utilizes butter (cold, slightly frozen) as the fat source.
1 1/2 cup all purpose flour (7 oz)
1/2 tsp kosher salt
1/2 tsp sugar
unsalted butter cut into 3/4 in cubes, COLD
1-2 tablespoons ice cold water