I found this in a recipe using a mixed fruit filling… be creative! Let your imagination run wild!

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*When I dream, I cook and bake like an artist!*

Lemon Scented Pie Crust

INGREDIENTS
Lemon Scented Pie Crust:
1 1/4 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. granulated sugar
1/2 cup chilled butter, cut into small pieces
1 tsp. fresh lemon zest
2 to 4 Tbsp. ice water

INSTRUCTIONS
Crust:
STEP 1 – Combine flour, salt and sugar in food processor.
STEP 2 – Add butter and zest; process until mixtures resembles coarse meal, about 10 seconds.
STEP 3 – With machine running, add ice water in a slow, steady stream through feed tube.
STEP 4 – Combine for no longer than 30 seconds, dough should just hold together.
STEP 5 – Press into a disk; chill for one hour.
STEP 6 – Roll dough out on a lightly floured surface into a 13-inch round.
STEP 7 – Gently transfer to a 9-inch pie pan.
STEP 8 – Trim off pastry so an 1/2-inch hangs over; tuck under and flute edges.

Add chosen filling

Bake on a baking sheet in preheated 425 degree oven for 55 minutes or until crust is golden and juice begins to bubble.
NOTE: Cover pie loosely with foil to avoid excessive browning.