My first pie

From scratch base and all
After much hesitation on trying a pie crust from scratch I can now say I have found the perfect pie crust recipe. Tried and proven from Closet cooking, easy peasy. Now I am confident enough to try a pizza base, maybe next weekend.

A light and flaky biscuit like pie crust that is a great alternative to the pastry pie crust that uses a lot less butter. To change things up you can add some herbs to the crust.

Servings: makes enough 2 pie crusts or 1 double pie crust

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Ingredients
2 cups flour
1 tablespoon baking powder
3/4 teaspoons salt
6 tablespoons unsalted butter, cold and cut into 1/4 inch cubes
3/4 cup milk
2 tablespoons basil, chopped (optional)
Directions
Mix the flour, baking powder and salt in a food processor.
Add the butter and pulse until it resembles coarse meal.
Add the milk and pulse until it forms a dough.
Split the dough in half and roll each out on a well floured surface one at a time.

Now the topping, Lemon meringue in condensed milk from as easy as pie Facebook page:
1 Tin condensed milk
3 eggs separate yolks from whites
1/2 cup lemon juice
1/2 cup sugar.

Whip egg white till stiff and puffy- should not topple over when turn bowl upside down.
Set bowl aside mix yolks and condensed milk and add lemon juice

Add sugar to egg white and mix for 1 minute. Add egg mix to pie crust top with whites.
Bake at 160 degrees for 25minutes.
Absolutely delicious.