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Sweet Tea Pie Recipe

Ingredients

How to make it

  • Makes one 9-inch pie
  • Pie Crust:
  • Combine flour, salt, sugar in a food processor and pulse once or twice. Add the butter and pulse several times. Add the shortening and pulse until no piece is bigger than a black-eyed pea and the ingredients resemble a coarse meal.
  • Pour out onto your work surface, take egg-size handfuls, and smear it on the surface with the palm or your hand. Continue with the remaining dough. Gather up all the smears and form a disk. Cover in plastic,place in the freezer for 10 minutes, then roll it out between two pieces of plastic wrap until 1/8 to 1/4 inhc thick. Fit it into a 9-inch pie pan. Trim off any excess dough. Keep cold while making filling.
  • Filling:
  • Preheat oven to 350 degrees.
  • In a large bowl with an electric mixer, cream the sugar, butter, and lemon zest together until light and yellow. Add the egg yolks one at a time, beating after each one. On low speed, add the tea, vanilla, lemon juice, and vinegar, and mix until combined. Mix in flour and cornmeal, then pour into the crust and bake until slightlu bubbly and almost set, about 40 minutes.
  • Let cool at room temperature at least 2 hours. Cover and refrigerate if you are serving later. Can keep for 2 days in refrigerator. Garnish with candied lemon peel and mint leaves, if desired.

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The Cook

choclytcandy Dallas, Dallas

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