BLUE RIBBON RECIPES by C.V. Puerro 








Ezra Standish Pie











Flaky Pie Crust Ingredients (makes one 9-inch crust)


      1-1/4 cups all-purpose flour

      1/4 teaspoon salt

      1/2 cup shortening*

      3 tablespoons water*

      *Note: for a flakier crust, the shortening and water should be cold, like Ezra's mother.


Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.


Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.


Roll out dough, and put in a pie plate.   Preheat oven to 450°F.  Bake for 8 minutes, or until crust just barely starts to turn a pale, golden brown.  Do NOT over bake, since filled pie shell will be returned to the oven.





Key Lime Filling Ingredients


      4 large eggs, seperated

      One 14-ounce can sweetened condensed milk*

      1/2 cup fresh Key lime juice (approx. 12 Key limes)

      2 teaspoons grated Key lime zest

            *NOTE: do not substitute regular milk or evaporated milk for the sweetened condensed milk.


Using an electric mixer, beat the egg yolks until thick and light yellow in color — do not overmix. Turn the mixer off before adding the sweetened condensed milk.  Turn speed to low to gently blend, and then mix in half of the Key lime juice. Once the juice is incorporated, add the other half of the juice, as well as the zest.  Continue mixing until blended (just a few seconds).


Pour the mixture into the prepared pie shell and bake at 350°F for 12 minutes to set and pasturize the yolks.  Cool to room temperature.  


An Ezra Standish pie should be garnished.  Top with meringue, whipped cream, thin slices of Key limes, and/or Key lime zest.  Traditionally, the person to the right of the host is given the option of cutting the pie before serving.  Cover remaining pie and store in refrigerator.




Yield: 7 magnficent servings.





















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Compliments to the chef maybe sent to: C.V. Puerro


Characters from "The Magnificent Seven," were used without permission and this recipe in no way signifies support of, or affiliation with, The Mirisch Group, MGM, Trilogy Entertainment, CBS Worldwide, Inc., or Betty Crocker.