Page 111 - United States of Pie

With the tines of a fork, prick the bottom of the pie shell in several
places. Line the pie shell with a round of parchment paper cut to
size. Pour in about 2 cups of dried beans (these can be reused), and
bake the shell for 10 minutes. Remove the beans and parchment

paper, and continue to bake the shell for another 8 to 10 minutes,
until the crust is beginning to brown. Remove the pie crust from the
oven and let it cool. Lower the oven heat to 350°.
Spoon the lemon custard into the cooled pie shell. Shake the pie
plate gently to spread the filling evenly in the crust. Set aside.
Make the meringue: Using an electric mixer on high speed, beat
the egg whites with the cream of tartar until frothy. Add the salt and

continue beating. As the egg whites turn glossy, slowly add the
sugar, 1 tablespoon at a time, incorporating each spoonful before
adding the next. Continue to beat until the whites form stiff peaks but
are not absolutely dry, about 4 minutes. Fold in the vanilla.
Spoon some of the meringue around the perimeter of the pie, and

spread it until it touches the inner edge of the crust. (It is important to
create a seal between the meringue and the crust, to protect against
shrinkage.) Mound the rest of the meringue in the center, and then
spread it out to meet the meringue along the perimeter. The
meringue should cover the entire top of the pie.
Bake the pie for 10 to 15 minutes, until the meringue is golden
brown. Remove the pie from the oven and let it cool to room
temperature before enjoying.