Two-Crust Shaker Lemon Pie

This is an heirloom recipe.



  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 6 tablespoons butter
  • 6 tablespoons Crisco
  • 6-8 tablespoons milk


  • 2 tablespoons grated lemon peel
  • 2 lemons, thinly sliced, rind removed
  • 2 cups granulated sugar
  • 4 eggs, lightly beaten
  • Sugar and lemon slices, to garnish


  1. Crust: Combine flour and salt.
  2. Cut in butter and Crisco until mixture resembles coarse crumbs.
  3. Mix in milk, 1 tablespoon at a time, until mixture balls together.
  4. Form into ball.
  5. Wrap in plastic wrap and refrigerate about 2 hours.
  6. Filling: Combine lemon peel, slices and sugar.
  7. Let stand at room temperature 2 hours.
  8. Heat oven to 450 degrees F.
  9. Divide pastry into 2 pieces. Roll half on lightly floured surface.
  10. Line 9-inch pie plate. Roll remaining dough for top crust.
  11. Combine lemon slice mixture and eggs. Pour into pastry shell. Top with other crust. Cut slits in top crust. Sprinkle with sugar.
  12. Bake for 15 minutes at 450 degrees F.
  13. Reduce oven to 350 degrees F and bake for 25 to 30 minutes or until knife comes out clean.
  14. Garnish with lemon slices.

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