Yum! Paula Deen’s perfect pies

In a large mixing bowl, sift together the flour, salt and sugar. Add the shortening and break it up with your hands as you start to coat it all up with the flour. Add the cold butter cubes and work it into the flour with your hands or a pastry cutter. Work it quickly, so the butter doesn’t get too soft, until the mixture is crumbly, like very coarse cornmeal. Add the ice water, a little at a time, until the mixture comes together forming a dough. Bring the dough together into a ball.

When it comes together stop working it otherwise the dough will get over-worked and tough. Divide the dough in half and flatten it slightly to form a disk shape. Wrap each disk in plastic and chill in the refrigerator for about 30 minutes. On a floured surface roll each disk out into a 10- to 11-inch circle to make a 9-inch pie.

In a metal or glass bowl, beat egg whites at high speed with a mixer until frothy. Add cream of tartar, and beat egg whites until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating at high speed for 2 to 4 minutes or until stiff peaks form and sugar dissolves. Add vanilla, beating just until blended.

Tangy lemon meringue filling
In a large heavy saucepan, combine sugar and cornstarch. Stir in eggs and lemon juice. Cook over medium heat, stirring constantly with a wire whisk, until mixture comes to a boil. Boil for 3 minutes, stirring constantly. Remove from heat; stir in butter and lemon zest.

Pie
Preheat oven to 325 degrees F. Pour hot tangy lemon meringue pie filling into prepared pie crust.

Using the back of a spoon, spread meringue over hot filling, sealing to edge of pie crust. Bake for 23 minutes. Cool completely on a wire rack. Garnish with lemon zest curls, if desired. Store in refrigerator.

Preheat oven to 325 degrees F. In a large heavy saucepan, combine cocoa, flour, and sugar. Stir in milk and egg yolks. Cook over medium heat, stirring constantly with a wire whisk, until mixture comes to a boil. Boil for 3 minutes, stirring constantly. Remove from heat; stir in butter and vanilla. Pour mixture into prepared pie crust.

Using the back of a spoon, spread meringue over hot filling, sealing to edge of pie crust. Bake for 23 minutes. Cool completely on a wire rack. Sift cocoa over top of pie, if desired. Store in refrigerator.

Preheat oven to 325 degrees F. In a large heavy saucepan, combine sugar and cornstarch. Stir in milk and egg yolks. Cook over medium heat, stirring constantly with a wire whisk, until mixture comes to a boil. Stir in peanut butter. Boil for 3 minutes, stirring constantly. Remove from heat; stir in butter and vanilla. Pour egg mixture into prepared pie crust.

Using the back of a spoon, spread meringue over hot filling, sealing to edge of pie crust. Bake for 23 minutes. Cool completely on a wire rack. Sprinkle peanuts over top of pie, if desired. Store in refrigerator.

Preheat oven to 325 degrees F. In a large heave saucepan, combine sugar and flour. Stir in half-and-half and egg yolks. Cook over medium heat, stirring constantly with a wire whisk, until mixture comes to a boil. Boil for 3 minutes, stirring constantly. Remove from heat; stir in butter and vanilla. Pour egg mixture into prepared piecrust.

Using the back of a spoon, spread meringue over hot filling, sealing to edge pie crust. Bake for 23 minutes. Cool completely on a wire rack. Store in refrigerator.