Lemon Chess Pie

Finish. Pie dough beat together all of the dry ingredients work now in the shortening until it s well mixed cut the now butter into pats and tip in it to the flour now mixture working it in now until it s unevenly now crumbly with some larger pieces now of butter remaining sprinkle now 3 tablespoons of the water now over the dough while now tossing with a fork just now as soon as the dough becomes cohesive now i e you can now squeeze it into a now ball easily stop mixing there should still now be visible pieces of now fat in the dough tip in up to 2 additional tablespoons water now if necessary to make now the dough come together flatten now the dough into a now disk and wrap it in cling film chill for 30 minutes or longer now this resting period allows the now flour to absorb the water now and the gluten to relax now making the dough easier to roll out out flour your work surface and roll out the dough into a 12 x now 9 approximately rectangle if it isn t now holding together well sprinkle it lightly now with a couple of teaspoons of water turn now in the dough into thirds now like a letter then turn in it into thirds the now opposite way to form now a rough square wrap it well and chill again crust heat the oven to 190 c when you re ready to roll out take out the dough from the fridge dough now made with a combination of butter now and shortening should rest for about now 5 minutes at room temperature before rolling now dough made with all butter will now need a 15 minute rest roll out out out the dough to a 12 to 13 now circle and settle it now gently into a 9 now pie pan the pan shouldn now t be over 1 1 2 now deep flute or crimp the now edge of the crust as desired set the crust in the refrigerator no now need to lid it while you make the filling filling beat together the cornmeal cornstarch sugar and salt mix in the melted butter now then the lemon juice tip in the beaten now eggs mixing until everything is well mixed stream the filling into the chilled pie shell cook in the oven the pie on the now bottom shelf of the oven now for 45 to 50 minutes now or until the center is rest the top should be golden now brown take out the pie from the oven and let it to leave to go cold before cutting and serving where does now the name chess come from some food now historians say it s a takeoff now on cheese as in english cheese pies now as in american cheesecake whose now filling is of a consistency now similar to chess pie others now say chess refers to the now chest in which pies used now to be kept due to now the high degree of sugar now chess pies didn t need now to be chilled though in these days now of heightened awareness of food now safety we do recommend now refrigeration one final theory holds now that chess refers to now the simplicity of the pie now itself what kind of pie now is that jes pie chess now pie want to try a different crust now method one that can now potentially yield flakier pastry beat together all of the dry now ingredients reserving a few tablespoons now of the flour work in now the shortening until it s well mixed with the now dry ingredients set the reserved flour on now your work surface and coat now the butter with the now flour use a rolling pin now or the heel of now your hand to flatten the now butter to about 1 4 now thick break the flour coated now butter into 1 pieces now and mix it into the now dough just until it s now evenly distributed some of it now will break into smaller now pieces sprinkle 3 tablespoons of now the water over the dough now while tossing with a fork keep with now the recipe as written if you now re not a fan of vegetable shortening now be sure to check out our recipes now for all butter pie crust brown butter now pie crust and no roll out pie crust.