Beth Christianson - Pastry Chef
1) 2 3/4 cups All-Purpose Flour
2) 3/4 tsp. Salt
3) 8 oz. Cold Butter - cut into small pieces
4) 1 tbs. Apple Cider Vinegar
5) 5 to 7 tbs. Ice Water
6) 1 Egg Yolk
1) Mix the flour and salt together.
2) Cut the butter into the flour mixture until it is course in texture. You will
have some pea size pieces.
3) Mix in the vinegar.
4) Add some of the ice water to the yolk and gradually add to the flour mixture.
5) Keep mixing until a ball starts to form and the dough is no longer dry,
adding water as needed.
6) Form a disk, wrap in plastic wrap and chill for at least an hour.
1) 6 oz. Butter - melted
2) 1 cup zest and juice of Lemons (about 8-10)
3) 1/2 tsp. Salt
4) 3 cups Sugar
5) 2 tbs. Cornmeal
6) 2 tbs. Cornstarch
7) 8 Eggs
1) Melt butter and set aside.
2) Mix sugar, salt, cornmeal and cornstarch together in a large bowl.
3) Whisk in the melted butter. (it will be rather crumbly.)
4) Whisk in the lemon juice and zest until well combined.
5) Whisk eggs and add lemon mixture.
To Bake the Pie
1) Pour the filling into an un-baked pie shell.
2) Bake in a pre-heated 400 degree oven for 10 minutes.
3) Rotate halfway and bake another 5 to 10 minutes until crust starts to brown.
4) Turn oven down to 300 degrees and continue baking for another 35 to 40
minutes until filling is bubbly and firm like jelly.
5) If the pie seems to brown quickly, you can gently cover it with foil.
6) You may want to put a sheet pan under the pie as the butter tends to drip
from the pie.
Cookies made from the extra Pie Dough
In the Studio Kitchen with Beth Christianson (left)
and Lindsey Gustin (right)