Lemon Or Lime Chiffon Pie

Ingredients

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  • 2 ½ cups (315g) all-purpose flour
  • (1 teaspoon sugar, for sweet pies)
  • ½ teaspoon salt
  • 2 sticks (8 oz or 225g) cold unsalted butter, cut into cubes
  • 6 tablespoons (90g) ice water mixed with 1 tablespoon distilled white or cider vinegar
  • 1 to 3 teaspoons ice water

  Sub-recipe steps

  1. Whisk together in a medium bowl or pulse briefly in a food processor: 2 ½ cups (315g) all-purpose flour; (1 teaspoon sugar, for sweet pies); ½ teaspoon salt
  2. Add: 2 sticks (8 oz or 225g) cold unsalted butter, cut into cubes
  3. If mixing the dough by hand, work in the butter, flattening the pieces between your fingers until they are roughly pea-sized or a little larger with some larger, flattened pieces. If using a food processor, add all the fat at once and pulse until the butter pieces are mostly pea-sized. Sprinkle the dough with: 6 tablespoons (90g) ice water mixed with 1 tablespoon distilled white or cider vinegar
  4. Blend the water gently into the dough with a silicone spatula or pulse until it just holds together. If the dough is still dry and crumbly, add: 1 to 3 teaspoons ice water
  5. The dough should not be wet or sticky but should hold together when squeezed. Divide the dough in half, shape each into a disk, and roll out immediately as directed in Rolling Pie Dough, or wrap in plastic wrap and refrigerate for at least 30 minutes or up to 3 days. Prepare as directed in Lining a Pie or Tart Pan with Dough. To fill and bake, see individual recipes. For a baked shell, see About Blind Baking Crusts.
• ½ cup (100g) sugar
• ⅔ cup (160g) water
• ⅓ cup (80g) lemon or lime juice
• 4 large egg yolks (whites reserved)
• 1 tablespoon unflavored gelatin
• 1 tablespoon finely grated lemon or lime zest
• 4 large egg whites
• ⅓ cup (65g) sugar