OK, I'm going to give it up. I get asked for this recipe all of the time.
I am no baker. However, this pie crust, passed down from my Mother, and my Grandmother makes anyone into a pie baker.
You can handle this dough more than most and it's still yummy!
Last night, my son David brought a troup of kids home, who had floated the river from the park. I fed them all fresh blackberry pie and ice cream. They adored it! So did I! It was fun having a group of neat o teenagers in the house. They are so entertaining! :smile:
Anyway, here's the recipe. It's great for meat of fruit pies, or quiche! :smile:
Ready? SET? :smile:
If you want the recipe, please send a self addressed envelope with 10 bucks to.... KIDDING!
Here it is:
4 cups of flour
1 Tbs Sugar
1 1/2 Teaspoon Salt
Mix together. Then:
1 and 1/2 Cup Shortening
Cut in with a pastry blender . (I use Crisco butter flavor)
Cut in the shortening, until it is thoroughly like little peas.
1/2 cup cold water.
1 Tbs vinegar
(I put my water in a glass cup with ice cubes, until really cold, then measure it again, and add the egg and vinegar and mix it all up.
Make a well in the flour mixture, and add the liquid. Stir it together with a spoon at first, and then your hands.
Immediately roll out to fit two double pie shells.
Want a blackberry pie recipe, too? OK!
Blackberry pie filling:
5 cups fresh blackberries washed and rinsed well
1 tablespoon lemon juice
1 Cup Sugar
4 tablespoons alll purpose flour
1/8 tsp salt
1 tablespoon butter
1 egg white beaten lightly
Color sugar granules (FUN!)
Prepare doug intow two disks.
Place one in bottom of pie dish. (The above dough recipe makes two of these, so double the above blackberry pie recipe, or make a chicken pot pie for dinner, and a blackberry for after! :smile:
Gently toss berries with lemon juice.
Mix together sugar flour and salt. Add sugar mix to the berries and gently toss to coat well.
Turn berry mix into bottom pie crust, slightly mounding in the center.
Dot with butter.
Put top crust on.
Make slits in the top for air to escape. I always cut a fun shape with a cookie cutter, or by hand. Last night it was a salmon, and a star. :smile:
Brush egg white on top crust, and sprinkle with sugar.
Bake until top crust is golden. 25 minutes at 425.
Then, reduce heat to 375, and cook the remaining 30-35 minutes or until bubbly.
Transfer pie to a bakers rack, and see if you can wait until it's almost cool to eat it. We failed, there. :smile:
Have a great summer, and enjoy lots of fresh pies! :smile: