Tuesday, March 13, 2012

Pi Day - Country Fruit Pie

In honor of pi day (tomorrow, 3/14), I have decided to post some of my favorite pie recipes for your pleasure. In the past I've already posted about pumpkin, coconut cream, and key lime pie, so I'll skip those ones, but let's be honest here, there are LOTS of other kinds of pie out there. So let's start off with a classic passed down from my grandmother, ideal for fresh blueberries, peaches, mixed berries, or any other soft fruit that sounds promising to you. (I usually use blueberries or frozen mixed berries if the season's all wrong for fresh berries.)

Country Fruit Pie

Pie crust:
- 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!

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