Shaker Lemon Pie

Makes one 9-inch pie (8 to 10 servings).. Trim ends of lemons, slice lemons as thin as possible, discarding seeds. Toss lemon slices with the sugar in bowl until thoroughly mixed. Refrigerate covered, overnight. Heat oven to 450 degrees F. Roll out one half of pastry on lightly floured surface into circle 1/8-inch thick. Carefully fold in quarters, ease and unfold into 9-inch pie pan. Gently press pastry against bottom and sides of pan with fingertips. Trim overhang to 1/2-inch. Beat eggs in medium bowl until frothy, gently stir lemon mixture into eggs until thoroughly blended. Pour filling into prepared crust. Roll out remaining pastry on lightly floured surface into circle 1/8-inch thick. Cut 3 small air vents in center of circle. Roll pastry up on rolling pin, unroll over top of pan, covering filling. Trim to edge of pie pan. Fold overhang over top crust, crimp decoratively with fingertips to seal. Bake pie 15 minutes, reduce heat to 375 degrees F. Bake until small sharp knife inserted near edge of pie is withdrawn clean, about 20 minutes. Cool completely on wire rack before serving. FLAKY PIE CRUST 1 cup all-purpose flour 1/2 tsp salt 1/3 cup plus 2 Tbsps solid vegetable shortening, cold 2 Tbsps ice water Combine flour and salt in medium bowl, cut in shortening until mixture is size of small peas. Sprinkle water, 1 Tbsp at a time, over flour mixture, tossing lightly with a fork until mixture cleans sides of bowl. Pat dough into ball, refrigerate, wrapped in plastic, 1 hour. Roll out pastry on lightly floured surface into circle 1/8-inch thick. Carefully fold in quarters, ease and unfold into 9-inch pie pan. Gently press pastry against bottom and sides of pan. Trim overhang to 1/2-inch, fold under edge. Crimp edges decoratively with fingertips.