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1
Into a bowl sift together flour, baking powder, and salt.
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2
In bowl of a standing electric mixer beat butter, shortening, and sugar until light and fluffy.
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3
Beat in eggs, 1 at a time, beating well after each addition, and beat in milk and vanilla (batter will appear curdled).
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4
With mixer on low speed beat in flour mixture, a little at a time, until it forms a dough.
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5
Halve dough and form each piece into a disk.
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6
Chill dough, wrapped in plastic wrap, until firm, about 3 hours.
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7
Cut twenty-four 6-inch squares of wax paper.
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8
Roll out 1 piece of dough between 2 sheets of plastic wrap into 12-inch round (about 1/8 inch thick).
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9
Cut out 6 rounds with a 5-inch round cutter, sandwiching each round between 2 squares of wax paper, and stack on a baking sheet.
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10
If dough becomes to soft to work with, transfer it to a baking sheet and chill until firm.
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11
Roll out and cut remaining piece of dough in same manner, sandwiching rounds between remaining squares of wax paper, and stack on baking sheet.
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12
Chill rounds until firm and wrap each stack carefully with plastic wrap to prevent drying.
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13
Dough may be made 1 day ahead and chilled.
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14
In a heavy saucepan whisk together sugar, cornstarch, and salt and gradually whisk in water and milk until cornstarch is dissolved.
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15
In a bowl whisk together yolks.
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16
Cook milk mixture over moderate heat, whisking, until it comes to a boil.
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17
Gradually whisk about 1/2 cup hot milk mixture into yolks and whisk yolk mixture into remaining hot milk mixture.
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18
Bring custard to a slow boil, whisking, 1 minute.
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19
Remove pan from heat and whisk in butter, lemon juice, and zest until butter is melted.
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20
Cover surface of filling with plastic wrap.
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21
Filling may be made 1 day ahead and chilled.
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22
Do not stir filling or it will break down.
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23
Preheat oven to 375F.
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24
and lightly butter 2 baking sheets.
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25
Discard top square of wax paper from 1 dough round and spoon 1 tablespoon filling onto center of round.
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26
Using wax paper fold dough over to form a half circle, enclosing filling, and press edges together lightly.
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27
Transfer pie to baking sheet, discarding paper, and crimp edge with a fork.
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28
Prick pie with fork once.
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29
Make 11 more pies with remaining dough rounds and filling.
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30
Bake pies in 2 batches in middle of oven 15 minutes, or until golden brown around edges (dough will crack open slightly), and transfer to racks to cool.
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31
Pies may be made 4 hours ahead and chilled, covered.
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32
Serve pies chilled or at room temperature (do not let pies stand more than 30 minutes at room temperature).
