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1
Sift measured flour and salt into a bowl.
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2
Pour oil into glass measuring cup and add cold milk to make 3/4 cup liquid.
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3
Pour liquid into bowl and stir with a fork.
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4
Save half the dough to use later.
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5
Roll remaining half of dough into circle between two sheets of wax paper.
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6
Place into pie pan, make standing rim, and prick with fork.
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7
Bake in oven 450u00b0F for 8- 10 minutes.
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8
Remove pan from oven and set aside to cool.
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9
Reduce oven temperature to 425u00b0F.
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10
Mix filling mix with sugar in a saucepan (not double-boiler).
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11
Add egg yolks and stir again.
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12
Add water, stirring constantly over medium heat, until mixture comes to a boil and thickens.
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13
Remove from heat and let cool. (this is when I zest and squeeze the lemon).
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14
Add butter, juice and zest.
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15
Let sit until meringue is ready.
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16
Put 5 tablespoons of the sugar into a measuring cup.
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17
Beat egg whites with cream of tarter until frothy. Add 1 tablespoon of sugar and continue beating until whites start to stiffen. Gradually add remaining sugar while continuing to beat. Continue to beat until meringue forms stiff peaks.
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18
Pour filling into pie crust.
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19
Spoon meringue over filling, making sure to seal the edges against the pie shell.
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20
Make peaks with spoon.
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21
Brown pie 5- 10 minutes to desired color.
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22
Cool pie on rack and avoid drafts.
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23
Allow 3-6 hours for pie to firm up!
