Charlita Varner with Buttersweet Bakery in Hapeville shares her secrets to a delicious Key Lime Pie!
For the shell:
FLAKY PASTRY DOUGH
1 cup all-purpose flour
2 tablespoons cake flour
1/4 teaspoon salt
1/8 tablespoon baking powder
4 oz. butter (cool)
3 to 4 tablespoons filtered ice water
Combine the flour, salt and baking powder. Cut up the butter, then add and gently toss to coat. Rub the butter until the mixture looks sandy. Sprinkle with 3 tablespoons of the ice water as you toss with your fork.
Pick up a handful of dough and gently squeeze together. If the dough holds together, without crumbling, it is ready. If the dough is not consistent and crumbles, add the remaining water until it sets.
Press the dough together. Wrap and chill.
Key Lime Pie Filling
1- 14oz. can sweetened condensed milk
3 egg yolks
1/2 cup Key Lime juice
Zest from 1 key lime
Combine all ingredients, blending well. Pour into 9" pre-baked pie shell. Bake at 350 degrees for 15 minutes. Allow to cool 10 minutes before refrigerating.
Visit charlita's website at www.buttersweetbakery.com