Pie and Pastry Crusts

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Angel Pie Crust
This is a meringue pie crust. Use this for creamy no-bake fillings and for fruit and whipped cream pies.

Whip the whites with the cream of tartar and salt until foamy and frothy. Add in the sugar by spoonfuls at a time, whipping until the meringue is stiff and glossy. Spread the sides and bottom of a buttered pie pan with some of the meringue, reserving some for decoration: spoon meringue into a pastry bag with star tip and pipe around edges and sides. Bake at 300°F for 40 minutes or until the meringue is dry, crisp and light golden brown. Let cool at room temperature. When cool, is ready for filling.

Source 9.

Lemon Angel Pie Crust
This is another meringue pie crust. Use this for creamy no-bake fillings and for fruit and whipped cream pies.

Beat the whites until very soft peaks form and add in sugar about a tablespoon at a time, beating until stiff. Add in lemon juice. Spread the sides and bottom of a buttered pie pan with some of the meringue, reserving about a cup and a half of the meringue for decoration: spoon meringue into a pastry bag with a star tip and pipe around edges and sides. Bake at 200°F for about 2 hours. If desired, you can very quickly place under broiler to lightly brown the decorative edge. Let cool to room temperature. When cool, the shell is ready for filling.

Source 9.