Ohio Lemon Pie Recipe

         
      2    CRUST PASTRY
    2/3 c  butter flavored shortening
           -plus 2 TBSPs
      2 c  unbleached flour
      1 t  salt
      4 T  cold water,up to 5 TBSP
           FILLING
      2    lemons,very fresh - soft
           rind required
      2 c  sugar
      4    eggs

PASTRY - Cut shortening into flour & salt until resembles fine peas.
Add cold water & mix with fork until pastry forms a ball.  Diide in
half, roll out one half & line pie plate. Roll out remaining half for
top crust.

FILLING Slice lemons as thin as paper, rind & all.  Place in bowl &
pour sugar over them.  Mix until lemons are coated with sugar.  Let
stand 2 hours or more.  Parepare pastry for double crust.  Mix lemon
mixture with eggs.  Mix well.  Pour lemon filling mixtue into pastry
lined pie plate. Place second crust over filling mixture.  Flute edges
to seal.  Cut slits into top crust in shape of lemons for steam to
escape.

Bake at 450 degrees for 15 minutes, reduce heat to 350 degrees and bake
approximately 1 hour or until knife inserted into pie comes out clean.
Crust will be browned & filling may begin to bubble through slits in
top crust.  Place foil or cookie sheet in bottom of oven to catch drips
or oven will be a mess!!

Illinois State Fair

Oil Crust Pie
        
  4 1/2 c  flour
  1 1/2 c  corn oil
      1 t  salt
    1/2 c  ice water

With a fork, blend flour, oil & salt in a large bowl.  Add water a
little at a time & blend in with the fork.  Continue until pastry holds
togetehr.  Divide into 5 equal parts.  Roll into balls.

Store in icebox or freezer

Blue Ribbon Pies