Sour Cream Lemon Pie

I let Miss F prepare the crust for this pie from start to finish. She may have gotten a little overzealous when adding the ice water to the dough, which led to the crust shrinking up quite a bit. She knows better for next time and I know better than to give her a full glass of water when she is making pie dough.  The lemon sour cream filling was perfection, Miss F enjoys anything lemon flavored and she snuck a few tastes while I was making it.  She likes lemon so much that she now insists on a lemon wedge in her school water bottle.

Sour Cream Lemon Pie

Pastry for single-crust pie (9 inches)
1 cup sugar
¼ cup cornstarch
1 cup milk
½ cup lemon juice
3 egg yolks, lightly beaten
¼ cup butter, cubed
1 cup (8 ounces) sour cream
1 cup heavy whipping cream, whipped

Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8 inch thick circle; transfer to a 9 inch pie plate. Trim pastry to ½ inch beyond rim of plate; flute edge.

Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 8 minutes or until bottom is lightly browned. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.

In a large heavy saucepan, mix sugar and cornstarch. Whisk in milk and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.

In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter. Cool without stirring.

Stir in sour cream. Add filling to crust. Top with whipped cream. Store in the refrigerator.

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