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- 5 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/4 cup vegetable shortening
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2/3 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 1/2 cup water
- 1/4 cup milk
- 2 large egg yolks
- 2 teaspoon unsalted butter
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest. grated
- Make sweet dough:
- Into a bowl sift together flour, baking powder, and salt.
- In bowl of a standing electric mixer beat butter, shortening, and Sugar until light and fluffy.
- Beat in eggs, 1 at a time, beating well after each addition, and beat in milk and vanilla extract (batter will appear curdled).
- With mixer on low speed beat in flour mixture, a little at a time, until it forms a dough.
- Halve dough and form each piece into a disk.
- Chill dough, wrapped in plastic wrap, until firm, about 3 hours.
- Cut twenty-four 6-inch squares of wax paper.
- Roll out 1 piece of dough between 2 sheets of plastic wrap into 12-inch round (about 1/8 inch thick).
- Cut out 6 rounds with a 5-inch round cutter, sandwiching each round between 2 squares of wax paper, and stack on a baking sheet.
- If dough becomes to soft to work with, transfer it to a baking sheet and chill until firm.
- Roll out and cut remaining piece of dough in same manner, sandwiching rounds between remaining squares of wax paper, and stack on baking sheet.
- Chill rounds until firm and wrap each stack carefully with plastic wrap to prevent drying.
- Dough may be made 1 day ahead and chilled.
- Make filling:
- In a heavy saucepan whisk together Sugar, cornstarch, and salt and gradually whisk in water and milk until cornstarch is dissolved.
- In a bowl whisk together yolks.
- Cook milk mixture over moderate heat, whisking, until it comes to a boil.
- Gradually whisk about 1/2 cup hot milk mixture into yolks and whisk yolk mixture into remaining hot milk mixture.
- Bring custard to a slow boil, whisking, 1 minute. Remove pan from heat and whisk in butter, lemon juice, and zest until butter is melted.
- Cover surface of filling with plastic wrap.
- Filling may be made 1 day ahead and chilled.
- Do not stir filling or it will break down.
- Preheat oven to 375 degrees F, and lightly butter 2 baking sheets.
- Discard top square of wax paper from 1 dough round and spoon 1 tablespoon filling onto center of round.
- Using wax paper fold dough over to form a half circle, enclosing filling, and press edges together lightly.
- Transfer pie to baking sheet, discarding paper, and crimp edge with a fork.
- Prick pie with fork once. Make 11 more pies with remaining dough rounds and filling.
- Bake pies in 2 batches in middle of oven 15 minutes, or until golden brown around edges (dough will crack open slightly), and transfer to racks to cool.
- Pies may be made 4 hours ahead and chilled, covered.
- Serve pies chilled or at room temperature (do not let pies stand more than 30 minutes at room temperature).