Lemon Cream Pie

Make a 9-inch pie shell by mixing the flour and salt together in a bowl. In a measuring cup, measure the shortening and place the measuring cup, pastry blender, and any mixing utensils into the bowl with the flour mixture and place in the freezer for about 10 minutes. This will cool down all the ingredients and utensils to prevent the shortening from prematurely melting before fully mixed.

When chilled, but well before frozen, remove the bowl from the freezer and cut in the shortening with a pastry blender. Combine lightly only until the mixture resembles a coarse meal or very tiny peas: its texture will not be uniform but will contain crumbs and small bits and pieces.

Sprinkle cold water over the flour mixture, a tablespoon at a time, and mix lightly with a fork, using only enough water so that the pastry will hold together when pressed gently into a ball. Refrigerate for at least 30 minutes before rolling out.

Take out the pastry dough from the refrigerator and roll it out into a round to fit in the pie pan. Cut around the edge of the pan allowing enough dough for making the crust. Pre-bake the crust on the middle oven rack at 325 degrees F for about 10 - 15 minutes, or until lightly browned. Cool completely.

Mix together the lemon zest, lemon juice, vanilla extract, and condensed milk, and set aside. Beat the heavy whipping cream until it forms stiff peaks. Slowly fold the whipped cream and lemon mixture together. Pour into cooled pie crust, chill in the refrigerator for minimum 2 hours. Serve cool or freeze.

Notes:

You can freeze the filling and serve it as a no-churn ice cream or as an ice cream lemon pie.