Temperature: 350° F

Ingredients

Instructions

1. To Make the Crust: In a large bowl combine 2 1/2 cups flour, shortening, 2 egg yolks, and 2 Tablespoons sugar. Blend with fork until crumbly small pea size. Add ice water and form into a disc. Wrap in plastic and chill for 30 minutes. When cold, unwrap, let rest 10 minutes and then roll out onto a floured surface. Place 1/8 inch thick rolled dough in pie plate. Trim 1 ½ inch strips around top edges of your pie dish and attach. Gently score with the back of a butter knife to resemble bricks. Brush with the egg whites. Bake at 350 for 20 minutes. Remove and let cool completely.
2. To Make Lemon Filling: In a medium saucepan, whisk together 1 cup of the sugar, 2 Tablespoons of flour, and cornstarch. Add the 1 1/2 cups water and lemon juice. Cook over medium heat, continually stirring, until mixture boils. Stir in the 2 Tablespoons of butter.
In a medium bowl, whisk the remaining four yolks. Whisk in a 1/2 cup of the hot mixture. Gradually add the egg yolk mixture into the hot pot. Bring to a boil and continue to cook until hot and thick. Remove from heat. Pour the filling into your cooled pie crust. Place in refrigerator uncovered for at least one hour.
3. In a small bowl, whisk the preserves, and gently spread over the chilled lemon filling. Place back in the refrigerator while you make topping.
4. To make the Clouds topping:
In a large bowl, beat the cream, sugar, and orange extract until stiff. Smooth over the pie and then garnish the top with blueberries and raspberries. Makes one 9-inch deep dish pie or regular.