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1
Combine flour and salt in bowl; cut in 1/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs.
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2
Stir in enough water with fork just until flour is moistened.
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3
Shape into ball; flatten slightly.
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4
Roll out ball of dough on lightly floured surface into 12-inch circle.
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5
Fold into quarters.
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6
Place dough into ungreased 9-inch pie pan; unfold, pressing firmly against bottom and sides.
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7
Trim crust to 1/2 inch from edge of pan.
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8
Crimp or flute edge.
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9
Refrigerate 30 minutes or until crust is firm.
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10
Heat oven to 475F.
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11
Prick bottom and sides of crust with fork.
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12
Bake 8-10 minutes or until lightly browned.
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13
Cool completely.
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14
Combine pie filling mix and milk in bowl; beat according to package directions.
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15
Stir in lemon zest.
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16
Pour filling into large bowl.
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17
Place lemon juice in another bowl; dip banana slices into lemon juice.
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18
Beat whipping cream in chilled bowl at high speed, scraping bowl often, until stiff peaks form.
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19
Gently stir whipped cream and bananas into pie filling mixture.
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20
Pour into baked pie shell.
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21
Refrigerate at least 2 hours or until firm.
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22
Top with dollop of whipped cream, if desired.
