Lemon Meringue Pie

1 1/2 cups sugar
7 T. cornstarch
1/4 t. salt
2 cups water
3 eggs- separated
2 T. butter
2 t. grated lemon rind
1/3 cup lemon juice

Reserve 6 T. of sugar for meringue. . Combine sugar, cornstarch, and salt in top of a double broiler. Stir in water. Cook over boiling water until thickened, stirring constantly. Cover and cook 15 minutes longer. Stir in a little of the hot mixture into the slightly beaten egg yokes; add to remaining hot mixture and cook 2 minutes over hot water, stirring constantly. Add butter, lemon rind and juice.

Meringue:
Beat 3 egg whites with dash salt until stiff but not dry. Gradually beat in 6 T. of sugar, sprinkling a little at a time. Continue beating until very smooth and glossy.

Bake in 325° oven for 15-30 minutes.
(From Woman's home Companion Cookbook, 1946)

Blackberry Pie

4 cups fresh/frozen blackberries
1 cup sugar
5 T. flour
dash cinnamon

Bake at 375 for 35-45 minutes or until juices start bubbling through crust.

(See No Fail Pie Crust recipe)

No Fail Pie Crust

Mix to size of peas:
1 1/4 c. shortening
3 c. flour
1 t. salt

In a cup, stir with fork:
1 egg
5 1/2 T. cold water
2 t. vinegar
Make a hole in flour mixture, pour in liquid, stir 4-5 times, mix the rest with hands pushing gently into one ball. Divide into 4 balls (beginners, 3 balls). Roll out as needed. Balls can be frozen.

Preheat oven to 425
Cook 10-12 minutes watching carefully

Best Ever Lemon Meringue Pie Filling

Bake a 10" pie shell

For the filling, cook large lemon pudding as directed, except add 1 cup sugar

Let cool 15 min (cover with saran wrap)
Fold in 1 cup sour cream
Top with meringue, cook as directed on package.

(lots of times, lemon pie is too sweet. In spite of adding the extra sugar, the sour cream makes this pie great!)