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LEMON MERINGUE PIE
1 1/2 cups sugar
3 tablespoons cornstarch
3 tablespoons all-purpose flour
1 1/2 cups water
3 eggs
2 tablespoons butter or margarine
1/2 teaspoon finely shredded lemon peel
1/3 cup lemon juice
1 9 inch baked pastry Shell
In a medium saucepan combine sugar, cornstarch, flour and a dash salt.  Gradually stir in water.  Cook and stir over medium high heat until thickened and bubbly.  Reduce heat; cook and stir 2 minutes more.  Remove from heat.
Separate egg yolks from whites; set whites aside for meringue.  Beat egg yolks slightly with a fork.  Stir about 1 1/2 cups of the hot mixture into the beaten yolks.  (This is important — if you stir the yolks into the hot mixture you will have cooked eggs)
Return mixture to saucepan.;  bring to a gentle boil.  Cook and stir 2 minutes more.  Remove from heat.  Stir in butter or margarine and lemon peel.   Gradually stir in lemon juice, mixing well.  Pour hot filling into Baked Pastry Shell.  Spread  meringue over hot filling;  seal to edge.  Bake in a 350 degree oven for 12 to 15 minutes or until meringue is golden.  Cool on a wire rack.
MERINGUE FOR PIE
3 egg whites
1/2 teas vanilla
1/4 teas. cream of tartar
6 tablespoons sugar
In a small mixer bowl beat the egg whites, vanilla and cream of tartar at medium speed of an electric mixer about 1 minute or until soft peaks form.
Slowly and gradually add the sugar, about 1 tablespoon at a time beating at high speed of electric mixer until mixture forms stiff, glossy peaks and sugar is dissolved.  Immediately spread meringue over pie, carefully sealing to edge of pastry to prevent shrinkage.
FLOUR PIE CRUST
Mix 2 cups  flour with 1 1/2 teas. sugar.
Cut 1/3 cup margarine or butter into flour and sugar with a pastry cutter.
Then cut 1/3 cup vegetable oil into this mixture.
Add about 6 Tablespoons of milk — enough to make the crust form into a ball.
Divide the crust in half.  Form a ball with your hands and lay it between two pieces of waxed paper that has been floured.  Roll with a rolling pin.  It helps to turn it over occasionally and even to pull the waxed paper off and rub a little flour in it.  Remove top piece of paper and lay the crust in a pie tin.
Prick bottom of crust with a fork (lets the air out) and bake in about a 350 degree oven until lightly browned — about 10 minutes.
Bake a crust only if the recipe you are using asks for that.  For some pies, especially fruit, you put the filling in and then bake the pie.
GRAHAM CRACKER CRUST
18 graham cracker squares
1/4 cup sugar
6 tablespoons butter, melted
Place graham crackers in a plastic bag and crush into fine crumbs, measure 1 and 1/4 cups crumbs.  In a mixing bowl combine crumbs and sugar.  Stir in melted butter, toss to thoroughly combine.  Turn the crumb mixture into a 9 inch pie plate.  Spread the crumb mixture evenly into the pie plate.  Press onto the bottom and sides to form a firm, even crust.  Chill about 1 hour until firm.  Or, bake in a 375 degree oven for 6 to 9 minutes or till edges are brown.
KEY LIME PIE
1 can Sweetened Condensed Milk
4 egg yolks  Save 3 egg whites for meringue and beat one separately.
1/2 cup lime juice
Beat 1 egg white stiff.  Fold into the above mixture.  Put into baked pie shell.  Make meringue and spread on top and bake until meringue is golden brown.