We've had a slow day here at The Kitchn - take it as a sign to get back into your own kitchen and bake something fresh for spring. More photos of pie-baking below...A Shaker lemon pie traditionally has a double crust. We were reallly happy with this pie crust variation; it rolled out smoothly and relatively easily. We brushed the top with leftover egg white and sprinkled with sugar. This crisped up the crust very nicely.
We'll be back with photos and a report on our finished pie tomorrow. Until then, happy cooking.
(Images: Faith Hopler)