Ingredients

Plain and Perfect Pie Crust:
4 1/2 cups sifted all-purpose flour
2 teaspoons kosher salt
2 teaspoons sugar
12 ounces (3 sticks) cold unsalted butter, cut into pieces
1/2 cup ice water (strain out the ice just before using)
2 teaspoons red wine vinegar
Filling:
1 cup sugar
3 1/2 tablespoons cornstarch
3 tablespoons flour

1/4 teaspoon salt
1 1/2 cups water
11/2 lemons, zested
1/3 cup lemon juice
1/4 teaspoon lemon extract
3 egg yolks
2 tablespoons butter
Meringue, recipe follows
Meringue:
1/2 cup sugar, superfine
2 tablespoons water
4 large egg whites
1/2 teaspoon cream of tartar

Directions

Plain and Perfect Pie Crust: In
a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour, salt, and
sugar for 1 minute. Add the butter and mix just until you have a crumbly, sandy mixture.
You should still be able to see the pieces of butter. In a small bowl, stir the water and

vinegar together. With the mixer running at medium speed, drizzle in the water-vinegar
mixture and mix just until a dough forms. You should still see small bits of butter.
Turn out onto a work surface, divide the dough in half, and shape into round, flat disks.
Wrap separately in plastic wrap and refrigerate at least 30 minutes before using. (Or,
refrigerate up to 48 hours or freeze up to 1 month before using. If frozen, let thaw in
the refrigerator overnight before rolling out.)
When the time comes to roll out the dough, let the dough warm up for a few minutes at room
temperature. Dust a work surface with just a few tablespoons of flour and keep some extra
flour at hand. If you like, you can roll out the dough between 2 sheets of waxed paper
(flouring the bottom sheet and the top of the dough before rolling), which makes it much
easier to transfer to the pan later on. However, you won't be able to check the progress
of the dough as easily. It's entirely up to you. Sprinkle a little flour on top of the
dough and start rolling outward from the center with quick, light strokes. Don't worry if
the edges split a bit; concentrate on getting a good circle going from the center. Lift
up and rotate the dough 1/4 turn every minute or so to help ensure even rolling. The
dough should feel smooth and soft; some say it should feel like the inside of your

forearm. If it gets sticky, sprinkle on a bit more flour, but don't do this more than 2
or 3 times; the dough will absorb too much flour. Instead, put it back in the
refrigerator for 15 minutes to firm up the butter. Keep rolling until the circle is at
least 2 inches larger than your pan (for example, 11 inches wide for a 9-inch pie pan), or
3 inches larger for deep-dish pies. Set your pie or tart pan nearby. We always use heavy
aluminum pans, because glass pans seem to bake the crust too fast. However, we know that
the advantage of glass is that you can easily check the color of the crust. Again, it's
up to you. Either choice will work. To transfer the crust to the pan, we find it easiest
to roll a finished crust up onto the rolling pin, then gently unroll it in the pan. Or,
you can fold it gently in quarters, lift it up, position the center point on the center of
the pan, and unfold it into the pan. If using waxed paper, peel off the top layer, turn
the crust gently into the pan, and peel off the remaining paper. Make sure that the dough
is allowed to settle completely into the pan.
Don't stretch and press the dough into the corners; stretched dough will likely shrink
back when you bake it. Instead, lift the edges of the crust to let it settle down into
the corners. If the dough tears a bit, don't be concerned; we'll patch it in a minute.

Using scissors or a sharp knife, trim the dough to within 3/4-inch of the rim. Use any
extra scraps to patch the crust, pressing with your fingers (wet them if necessary) or set
aside.

Directions

Working around the rim, turn the crust under itself
(not under the rim of the pan) to make a thick edge, pressing it firmly against the pan to
reduce shrinkage. To decorate the rim, just press it all around with the back of a fork.
For a slightly more advanced look, press the thumb and forefinger of one hand together.
Use them to gently push the thick dough rim outward, while pushing inward with the
forefinger of the other hand, so that they intersect in a "V" with the dough in between.
Repeat all around the rim to make a wavy edge. Chill the finished crust for 20 to 30
minutes before baking the pie.
Preheat the oven to 375 degrees. Line the inside of the chilled crust with aluminum foil
(don't turn it down over the rim, but leave the extra sticking up so that you have
something to hold on to). Fill the foil all the way up to the top of the shell with pie
weights or dried beans. Bake 25 to 30 minutes, until dry and beginning to turn "blond."
Lift the foil and weights out of the shell and bake another 10 to 15 minutes, checking
frequently to prevent overbaking, until medium brown.

In a saucepot over high heat, combine sugar, cornstarch, flour, salt and water. Bring to
a boil and stir until thickened, about 3 minutes. Combine the lemon zest, juice and
extract with the yolks. Temper the yolks with the hot sugar mixture. Stir in the butter
and strain through a fine mesh strainer if necessary. Put the mixture back over heat and
cook for another 3 minutes. Transfer the custard to the pie crust, hot.
Preheat oven to 350 degrees.

Directions

Meringue: In a small saucepan
over medium-high heat, stir together the sugar and water until the sugar is completely
moistened. Cook until the syrup boils. Turn the heat to low. In the bowl of an electric
mixer, beat the egg whites until foamy. Add the cream of tartar and beat until stiff
peaks form. Bring the sugar syrup to 236 degrees and slowly drizzle the sugar syrup down
the side of the mixing bowl into the whites with the motor of the mixer running. Beat the
whites for an additional 2 minutes until shiny.
Top the custard with meringue, when the custard has cooled to room temperature. Seal the
edges carefully, and transfer to the oven. Bake until browned, about 10 minutes.
Refrigerate until ready to serve.