Wednesday, September 10, 2008

Facilitating your pie

All right. Here's the recipe.

Mom’s Pie Crust (makes 2 crusts)
2 c. flour, sifted
2/3 c. plus 2 T. shortening

1 tsp salt
4 T. ice water
Cut shortening into dry ingredients, then add water. Stir until it forms a ball. (Can add a tiny bit more water if needed.) Divide in half and flatten each half into a disc. Place each between 2 sheets of waxed paper and roll out to make top and bottom crusts.


Berry Pie
A boatload of berries. I like raspberries + blackberries. Maybe 6 cups? Or more. Put them in a large bowl.
Stir in: 1 1/2 cups sugar
1/2 c. cornstarch
---or so! Till it's as sweet as you like it. Let sit for 10 min.
Squeeze half a lemon or lime into it, if you have one. Stir again.
Pour the berries into your bottom crust in the pie pan. Dot with butter. Cover with top crust. Seal and flute edges. Cut slits in top crust. Sprinkle liberally with cinnamon sugar. (This makes it so crunchy and good on top.)

Bake at 375 for 45-50 minutes or until crust is nice and golden.

Eat with ice cream.

Repeat as necessary.

2 comments:

  1. I think it would be easier if you just made it and brought it by my house. Actually I think I might try this. Baking seriously scares me but i can see myself enjoying this pie.

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  2. You forgot one important part of the recipe---while normal ice cream works fine, the number one choice here for flavor and texture is Blue Bunny's All Natural Vanilla.

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