Recipe from Sarah Stevens, Lambert’s, Austin
1 1/2 cups (6 ounces) all-purpose flour
2 tablespoons sugar
zest of 1 lemon, minced
1 1/4 sticks (10 tablespoons) cold, unsalted butter, cut into 1/2-inch cubes
Preheat oven to 350 degrees. In a food processor, mix together flour, sugar, salt, and lemon zest. Add butter a few pieces at a time and blend until mixture forms a loose dough. Turn into a 9-inch metal pie pan and press out with your fingers, covering bottom and sides of pan and extending dough into a ridge about 1/4 inch higher than edge of pan, to resemble a conventional pie crust. Prick crust with a fork and refrigerate, covered, for at least 20 minutes. Bake until very light golden brown, about 20 minutes.
1/2 cup all-purpose flour
1 1/2 cups sugar
1/2 cup buttermilk
1 stick (8 tablespoons) unsalted butter, melted
1/2 cup fresh lemon juice
2 teaspoons lemon extract
1 teaspoon vanilla
In a mixing bowl, sift together flour, sugar, and salt. In another bowl, beat eggs until pale and frothy. Add remaining ingredients to eggs, whisking until combined. Add dry ingredients to wet ingredients and whisk thoroughly. Pour mixture into the partially baked pie shell and cook on a preheated cookie sheet at 350 degrees until filling is firm, about 35 minutes. It will form a golden “crust” and puff up slightly around the edge when done. Chill for at least 2 hours before serving.
1/2 pint fresh blueberries
juice of 1/2 lemon
3 tablespoons sugar
Combine all ingredients in a bowl and refrigerate for an hour or more, stirring occasionally. To serve, spoon berries over each slice of pie.