We can hardly believe it either – how can something transparent taste so good?! Just looking at this pie makes you think ...

A Burst of Tangy Sweetness for Summer! Hey there, Jason Griffith here! When the summer sun is shining, my taste buds crave ...

Preparation 1. Preheat the oven to 350 F. 2. In a large bowl, combine the flour, sugar and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Hot days, long nights, dozens of barbecues and the year’s sweetest produce. These are my favorite things about summer, and ...

Preparation. PIE CRUST Step 1. Whisk 2 Tbsp. sugar, 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 2⅔ cups (333 g) all-purpose flour in a medium bowl. Add 1½ cups (3 sticks) chilled ...

Directions. Preheat oven to 375 degrees Fahrenheit. To make the crust, finely crush 17-18 vanilla wafers and mix well with butter and sugar. Press crust mixture into the bottom of a pie dish.

2. Meanwhile, separate your eggs for the filling, so you have three yolks in a large mixing bowl and three whites in another large bowl. Whisk the whites slightly just to break them up and put a ...

Line the pie crust with parchment paper, add a layer of baking beans and bake ‘blind’ for 15 minutes. Remove the paper and beans and return the pie crust to the oven for 5 minutes to dry the base.

Lemon meringue pie was invented in the 19th century, with early recipes coming from Romandy, a western part of Switzerland, and possibly Dorset in South West England. Source: Checkiday.com.