Shaker Lemon Pie

The recipe for this sweet-tart, sunny pie with its flaky, buttery crust and marmalade-like filling, is a specialty of the Ohio branch of the Shaker community.

Yield: serves 8

For the Filling

2 cups sugar
¹⁄₄ tsp. kosher salt
2 large lemons, zested and thinly sliced, seeds discarded
4 eggs
4 tbsp. unsalted butter, melted
3 tbsp. flour

For the Crust

1 ³⁄₄ cups flour, plus more
10 tbsp. unsalted butter, cubed and chilled
2 tbsp. vegetable shortening
1 tsp. kosher salt
5 tbsp. ice-cold water

Instructions

Start the filling: Toss sugar, salt, and lemon zest and slices in a bowl; cover with plastic wrap and let sit at room temperature for 24 hours.
Make the crust: Pulse flour, butter, shortening, and salt in a food processor into pea-size crumbles. Add water; pulse until dough forms. Divide dough in half and flatten into disks; wrap in plastic wrap and chill 1 hour.
Finish the filling and bake the pie: Heat oven to 425°. Whisk eggs in a bowl until frothy. Whisk in melted butter and 3 tbsp. flour; stir into reserved lemon mixture. On a lightly floured surface, roll 1 disk dough into a 12" round; fit into a 9" pie plate. Trim edges using a knife, leaving 1" dough overhanging edge of plate; pour in filling. Roll remaining disk dough into a 12" round and place over top of pie. Pinch top and bottom edges together and fold under; crimp edges and cut 5 steam vents in the top crust. Bake until crust is golden, about 30 minutes. Reduce oven to 350°; bake until golden brown, 25–30 minutes. Let cool completely before serving.