How to Make
Big Mama's Lemon Pie

 Pie Crust:

1. Mix salt and flour. 
2. Add Crisco, cut in with fork until completely blended. 
3. Drizzle in cold water, 1 tablespoon at a time as you make small baseball size dough balls; repeat until done.
4. Press the small balls into one big ball. 
5. Wrap, and refrigerate for one hour before rolling out. 
6. For best results, make the night before.
7. Roll out the pie dough, and insert into Pie Pan. 
8. Poke the dough with a fork. 
9. Preheat oven to 350°F. Bake for 12 minutes.

Filling:

1. In a heavy sauce pan, stir sugar, salt, cornstarch, thoroughly. 
2. Stir boiling water in, slowly.
3. Lightly beat the egg yolks. 
4. Add some of the sugar, salt, cornstarch mixture to the eggs, slowly beat the eggs in the mixture. 
5. Return the egg mixture to the saucepan of cornstarch, sugar, and salt.  
6. Add lemon juice to the saucepan mixture.
7. Bring mixture to boil on the stove, stir constantly for approximately 3 to 5 minutes for the mixture to thicken and become clear (the mixture will start to bubble in the sauce pan).
8. Pour the mixture into a pre-baked pie shell. 
9. Let pie cool until you can hold the pan in your hand comfortably.