Country Fruit Pie
- 1c. flour
- 1 tsp salt
- 1/3 c + 1 Tbsp Crisco
- Cold water (the colder the better, as long as it's not ice)
Preheat oven to 400 degrees F.
Mix flour and salt. Cut in Crisco/shortening until it is in pea-size pieces. (A pastry blender works well for this, but if you don't have one you can use two table knives.) Add cold water a Tbsp or two at a time, mixing gently with a fork. Keep adding water until dough begins to form a ball*. Finish molding it into a ball with your hands. Do NOT over-mix.**
Roll out the crust on a lightly floured surface. Transfer to a 9-inch pie plate and cut off any excess pastry hanging over the edge. If desired, make a pretty edge by pinching the crust around the rim of the pie plate between your thumb and first finger.
Put 2 pints blueberries/mixed berries or 5-6 sliced fresh peaches in the unbaked 9 inch pie shell.
- 2/3 cup sugar
- ¼ cup flour
- ¼ tsp salt
- ½ tsp cinnamon
- 1 cup evaporated milk
Pour over fruit; bake 40-45 min at 400 degrees F.
* How much water you add will change depending on the humidity and temperature outside.
** Making pie crust is a delicate art, and it's pretty easy to screw up. Take comfort in the fact that you will get better with practice. I found it easier to do it after watching someone do it.
Stay tuned for more great pie recipes throughout the week!