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Lime Meringue Pie (crust)


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  • 1 c. all-purpose flour
  • 1 stick butter cold, cut into 1/2" pieces
  • 3 tbsp. milk
  • 1/2 tsp. salt
  • raw rice, beans or pie weights


Blend the butter, flour and salt with electric mixer, fitted with the paddle attachment until the butter looks like large flakes of oatmeal. Add the milk and blend just until the mixture forms a dough. Form into a flattened disc, wrap in plastic wrap and chill for at least 1 hour.

Preheat oven to 375° F.

On a lightly floured surface roll the dough into an 11-inch circle. Drape the dough over a rolling pin and unroll it into a 9-inch aluminum pie pan (such as Doughmakers). Fit the dough into the pan and crimp the edge decoratively. Freeze the shell for 10 minutes. Line the shell with a sheet of wax paper or parchment and fill with raw rice. Bake the shell for 30 minutes. Remove the rice and paper carefully and prick the crust all over with a fork. Bake 12 to 15 minutes more or until golden and crisp. Let cool.