1 1/3 c. flour
1/2 tsp. instant tea
1/2 tsp. salt
1/2 c. shortening
1/2 tsp. vanilla
3 to 4 tbsp. water

Mix flour, instant tea, and salt in mixing bowl. Cut in shortening. Add liquid, one tablespoon at a time, stirring with fork in a circular motion until dough forms a ball. Roll on floured waxed paper 1 1/2 inches larger than pie plate. Crimp edges and microwave (high) 5 minutes in 9 or 10 inch pie plate.

LEMON PIE FILLING:

1 1/3 c. sugar
1/2 c. cornstarch
1 1/2 c. hot water
3 egg yolks, lightly beaten
1/2 c. lemon juice
1 tbsp. grated lemon peel
3 tbsp. butter
1 baked pastry shell

In 4 cup batter bowl, blend sugar and cornstarch. Stir in boiling water. Microwave (high) 4 to 5 minutes, stirring often. When mixture becomes translucent, gradually add a little hot mixture to egg yolks, stirring well. Blend egg yolk mixture into hot mixture. Microwave (high) 30 to 60 seconds until thick and even. Stir in lemon juice, peel, and butter. Pour into shell.

ALWAYS PERFECT MERINGUE:

3 egg whites
1 tbsp. cornstarch
6 tbsp. sugar
1/2 c. water