OK so really this recipe is all about the crust! You can however add any canned fruit filling you prefer or you can add 4 cups of fresh fruit of choice to a sauce pan add 1 cup of water, 1/4 cup of sugar. Simmer for 30 minutes or until sugar and water has reduced. The sugar can be optional depending on how sweet your fruit is to start off with. Some depending if they are out of season are usually not as sweet as they can be if they were in season. I did a little canned with some fresh just so I could have a fuller pie and my frozen blueberry stash wasn't enough to make me happy!
Pie Crust
Combine until resembles sand like texture:
1 1/4 cup shortening
3 1/2 cups AP flour
1 tsp salt
In a small bowl mix 2 egg yolks with 2 TB vinegar or lemon juice and add to the flour and shortening mixture.
The acid in the crust recipe helps stop the gluten from forming and making the dough tough.
Once combined add up to 5 TB of ice water depending on how tacky you want your dough. place in the refrigerator for 15-30 minutes before using.
Like I said earlier my filling is 1 can of blueberry filling plus 2 cups of frozen blueberries. I also add 1/4 cup of sugar and 1 TB of cinnamon to them. If you haven't had blueberries and cinnamon you have got to try this combo its delicious!
Since this is not a how to roll out pie dough blog I am not showing those pictures! Just make sure after refrigerating your crust you divide into two pieces and use one to fill the bottom. Once in the pan you will have excess dough. To get rid of it easily I just roll mine down to make the lip of the crust.
I then do a simple lattice by laying them on top of each other. No over this under that stuff on this one! Brush with milk and sprinkle with more cinnamon sugar.
Bake at 350 degrees for 40 minutes or until crust is golden brown.
This crust is light, tender and you will want more than one piece. With the holidays coming up it is the perfect time to make the effort to make something to take to the dinner table!
