Ohio Lemon Pie

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!!

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