Pie Crust

1. In a medium sized mixing bowl, stir together 1½ cup flour, ½ teaspoon salt, and 1 teaspoon lemon zest.
2. Using a pastry cutter, cut ½ cup crisco into the flour mixture.
3. Next, add 1 tablespoon ice water at a time turning the mixture with a rubber spatula.
4. Mold the dough into a 4-inch disk and wrap with plastic wrap. Chill at least 30 minutes before making the pie.
5. Preheat the oven to 450°F and roll the pie dough into a 12-inch round.
6. Transfer to a 9-inch pie pan and bake for 8 minutes.
7. Remove the pie crust from the oven and decrease the temperature to 350°F.

Lemon Chess Pie

1. In a large mixing bowl, mix together 1½ cup sugar, ½ teaspoon salt, 1½ Tablespoon corn meal, and ¼ cup melted coconut oil.
2. Next, add eggs one at a time, until all 3 eggs have been mixed in.
3. Finally stir in ¼ cup non-dairy milk milk and ⅓ cup fresh lemon juice.
4. Pour into the par-baked pie crust and bake 45 minutes.