Cajun Lemon Sweet Dough Pies

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==Ingredients==
=== Sweet Dough ===
* 5 cups all-purpose flour
* 2 teaspoons baking powder
* ½ teaspoon salt
* ½ cup unsalted butter, softened
* ¼ cup vegetable shortening
* 1½ cups granulated sugar
* 2 large eggs
* ⅔ cup milk
* 1 teaspoon vanilla extract
=== Filling ===
* ½ cup granulated sugar
* 2 tablespoons cornstarch
* ⅛ teaspoon salt
* ½ cup water
* ¼ cup milk
* 2 large egg yolks
* 2 teaspoon unsalted butter
* ¼ cup fresh lemon juice
* 1 teaspoon lemon zest, grated
==Directions==
=== Sweet Dough ===
# Into a bowl sift together flour, baking powder, and salt.
# In bowl of a standing electric mixer beat butter, shortening, and sugar until light and fluffy.
# Beat in eggs, 1 at a time, beating well after each addition, and beat in milk and vanilla extract (batter will appear curdled).
# With mixer on low speed beat in flour mixture, a little at a time, until it forms a dough.
# Halve dough and form each piece into a disk.
# Chill dough, wrapped in plastic wrap, until firm, about 3 hours.
# Cut twenty-four 6-inch squares of wax paper.
# Roll out 1 piece of dough between 2 sheets of plastic wrap into 12-inch round (about ⅛ inch thick).
# Cut out 6 rounds with a 5-inch round cutter, sandwiching each round between 2 squares of wax paper, and stack on a baking sheet.
# If dough becomes to soft to work with, transfer it to a baking sheet and chill until firm.
# Roll out and cut remaining piece of dough in same manner, sandwiching rounds between remaining squares of wax paper, and stack on baking sheet.
# Chill rounds until firm and wrap each stack carefully with plastic wrap to prevent drying.
# Dough may be made 1 day ahead and chilled.
=== Filling ===
# In a heavy saucepan whisk together sugar, cornstarch, and salt and gradually whisk in water and milk until cornstarch is dissolved.
# In a bowl whisk together yolks.
# Cook milk mixture over moderate heat, whisking, until it comes to a boil.
# Gradually whisk about ½ cup hot milk mixture into yolks and whisk yolk mixture into remaining hot milk mixture.
# Bring custard to a slow boil, whisking, 1 minute.
# Remove pan from heat and whisk in butter, lemon juice, and zest until butter is melted.
# Cover surface of filling with plastic wrap.
# Filling may be made 1 day ahead and chilled.
# Do not stir filling or it will break down.
# Preheat oven to 375°F, and lightly butter 2 baking sheets.
# Discard top square of wax paper from 1 dough round and spoon 1 tablespoon filling onto center of round.
# Using wax paper fold dough over to form a half circle, enclosing filling, and press edges together lightly.
# Transfer pie to baking sheet, discarding paper, and crimp edge with a fork.
# Prick pie with fork once.
# Make 11 more pies with remaining dough rounds and filling.
# Bake pies in 2 batches in middle of oven 15 minutes, or until golden brown around edges (dough will crack open slightly), and transfer to racks to cool.
# Pies may be made 4 hours ahead and chilled, covered.
# Serve pies chilled or at room temperature (do not let pies stand more than 30 minutes at room temperature).
Category:Pie Recipes