You might be surprised to discover that Utah’s Pie Guy is a 78-year
old man who has made thousands of pies, including some of his own
4 cups flour
1 Tbsp sugar
1 tsp salt
1 3/4 cups shortening, chilled
1/2 cup cold water
1 Tbsp vinegar
Stir together, flour, salt, and sugar.
Cut in shortening, until fine crumbles.
Whisk together egg and vinegar.
Stir into flour mixture.
Add water in small amounts, until dough comes together.
Chill for 5-10 minutes.
Roll dough between sheets of overlapped plastic wrap, until desired thickness.
Line pie plate, trim edges, and crimp.
Chill for 5 minutes.
Line with foil, fill with weights, and bake for 15 minutes at 415 degrees.
Remove foil and beans. Lower temperature to 375. Bake until lightly brown.
Cool to fill.
Cream Cheese Filling:
4 oz cream cheese, softened.
4 Tbsp butter
1 cup powdered sugar
Beat until light and fluffy. Spread into the bottom of pre baked pie crust. Refrigerate to set,
1 1/2 cups sugar
3 Tbsp flour
3 Tbsp cornstarch
Dash of salt
1 1/2 cups water
3 eggs, beaten
2 Tbsp butter
2 tsp lemon peel
1/3 cup lemon juice
Mix sugar, flour, cornstarch, and salt. Gradually stir in water. Cook over medium heat until
thick and bubbly. Remove from heat and set aside. Beat eggs yolks. Gradually stir 1 cup of
hot filling into egg yolks. Return to saucepan, stir and bring to a gentle boil for 2 minutes.
Remove from heat and stir in lemon peel and butter. Stir in lemon juice and cool. When
cooled. Spread filling over cream cheese mixture. Cover and refrigerate for at least an hour.
Cover with sweetened whip cream to serve.