Shaker Lemon Pie

Using a mandoline, slice the lemons as thinly as possible.

In a large bowl, combine the thinly sliced lemons and granulated sugar. Mix well to coat all the lemon slices.

To make the pie crust, combine flour, sugar, and salt in a large mixing bowl. Add the cold, grated butter.

Using your hands, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.

Chill the flour and butter mixture briefly in the freezer for about 10-15 minutes.

Gradually add ice water to the mixture, mixing with your hands until the dough just comes together. Do not overwork.

Divide the dough in half, form each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.

On a well-floured surface, roll out one disc of dough into a circle large enough to fit your pie dish.

Carefully transfer the dough to the pie dish, pressing it gently into the bottom and up the sides. Trim any excess.

In a small bowl, whisk the eggs for the filling. Use kitchen shears to snip the lemon slices in the sugar mixture into smaller pieces.

Pour the whisked eggs into the lemon and sugar mixture and stir until fully combined.

Pour the lemon filling into the prepared pie crust.

Roll out the second disc of dough for the top crust. Drape it over the filling.

Trim the excess dough from the top crust, then press and crimp the edges to seal.

Using a small knife, cut several slits in the top crust to allow steam to escape during baking.

Prepare an egg wash by beating one egg. Brush the egg wash evenly over the top crust.

Bake in a preheated oven at 375°F (190°C) for 45-55 minutes, or until the crust is golden brown and the filling is bubbly and set. Let cool completely before slicing.