This Sweet Tea Pie is just about as southern as it gets.
Sweet Tea Pie
Serves: 1 (9-inch) deep-dish pie
Ingredients
- Lemon Pie Dough (recipe follows)
- 1 large egg, lightly beaten
- 1 1⁄4 cups sugar
- 1⁄4 cup lemon sweetened iced tea drink mix*
- 6 tablespoons unsalted butter, melted
- 3⁄4 cup heavy whipping cream
- 3 large eggs, room temperature
- 2 tablespoons all-purpose flour
- 1⁄2 teaspoon kosher salt
- Sweetened whipped cream, to serve
- Garnish: lemon slices, fresh mint
Instructions
- Preheat oven to 415°.
- On a lightly floured surface, roll Lemon Pie Dough into a 14-inch circle. Press into bottom and up sides of a 9-inch deep-dish pie plate. Fold edges under, and crimp as desired. Refrigerate for 15 minutes. Brush edges with beaten egg. Top with a piece parchment paper, letting ends extend over edges of plate. Add pie weights.
- Bake for 15 minutes. Carefully remove paper and weights; bake for 6 minutes more. Let cool completely on a wire rack. Reduce oven temperature to 375°.
- In a large bowl, whisk together sugar and tea mix. Add melted butter, and beat with a mixer at medium-low speed until mixture resembles wet sand, about 1 minute. Add cream, and beat at medium speed until thickened, about 1 minute, stopping to scrape sides of bowl. Add eggs, flour, and salt; beat for 1 minute. (Filling should resemble a thin pancake batter.) Pour filling into prepared crust.
- Bake until filling is set and slightly puffed and top is golden brown, 30 to 35 minutes, covering with foil after 15 minutes of baking to prevent excess browning. Let cool completely on a wire rack. Refrigerate for at least 4 hours before serving. Top with whipped cream. Garnish with lemon slices and mint, if desired.
Notes
*We used Lipton Lemon Sweetened Iced Tea Mix.
Lemon Pie Dough
Serves: 1 (9-inch) deep-dish crust
Ingredients
- 2 1⁄4 cups all-purpose flour
- 1 1⁄2 tablespoons sugar
- 2 teaspoons lemon zest
- 3⁄4 teaspoon kosher salt
- 3⁄4 cup cold unsalted butter, cubed
- 1⁄2 cup cold water
- 3 tablespoons fresh lemon juice
Instructions
- In a medium bowl, stir together flour, sugar, lemon zest, and salt. Using a pastry blender or 2 forks, cut in cold butter until mixture is crumbly.
- In a measuring cup, stir together 1⁄2 cup cold water and lemon juice. Add 6 tablespoons juice mixture to flour mixture, stirring with a fork until a shaggy dough starts to form. Add remaining juice mixture, 1 tablespoon at a time, if needed, until a shaggy dough forms and holds together when squeezed.
- Turn out dough onto a lightly floured surface, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes or up to 3 days.
