Zesty Double Crust Lemon Pie

1.In a large bowl, combine 2 1/2 cups of all-purpose flour and 1/2 teaspoon of salt. Add 1 cup of chilled, diced unsalted butter and mix until the mixture resembles coarse crumbs.

2.Stir in 1/4 cup of ice water, a tablespoon at a time, until the dough comes together. Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

3.Preheat your oven to 425°F (220°C).

4.Roll out one disc of dough on a lightly floured surface to fit a 9-inch pie pan. Place the dough in the pie pan and trim the edges. Roll out the second disc for the top crust and set aside.

5.In a medium saucepan, combine 1 1/2 cups of granulated sugar, 1/4 cup of cornstarch, and 1/4 teaspoon of salt. Gradually stir in 1 1/2 cups of water until smooth.

6.Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens. Reduce heat to low.

7.Stir a small amount of the hot mixture into 4 beaten egg yolks, then return the egg yolk mixture to the saucepan, stirring constantly.

8.Cook for 2 more minutes, then remove from heat. Stir in 1/3 cup of fresh lemon juice, 1 tablespoon of lemon zest, and 2 tablespoons of unsalted butter until smooth.

9.Pour the lemon filling into the prepared pie crust.

10.Cover with the second rolled-out dough. Trim, seal, and flute the edges. Cut slits in the top to allow steam to escape.

11.Brush the top crust with 1 beaten egg white to give it a glossy finish.

12.Bake in the preheated oven for 10 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking for 25 to 30 minutes, or until the crust is golden brown.

13.Cool the pie on a wire rack before serving.