time, continuing to toss the mixture together.
the dough is moist enough when you can squeeze a ball together in your hand.
cut the dough in half. roll each half into a ball and flatten into a disk.
flour the counter and roll each disk out to about a 12-inch round.
place one of the pastry rounds on the bottom of the pie plate.
prepare the filling by adding the 4 beaten eggs, salt, and flour to the lemon and sugar mixture. combine well but don’t beat.
pour the lemon filling into the shell.
top with the second pie crust and press around the edges. you can use fingers, a spoon or fork to make a pattern 