The Dish Archive: Patriotic Pie
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Basic pie crust
-- 1 1/3 cup all-purpose flour (I use King Arthur)
-- 1/2 cup Crisco vegetable shortening
-- 1/2 teaspoon salt
-- 3-4 tablespoons ice water
Mix flour and salt in mixing bowl. Cut shortening into the flour with a pastry cutter, until mixture resembles small balls. Do not use your hands to try and mix it, the heat from your hands will melt the shortening, causing the pastry to be "heavy", not light and flaky.
Once mixture is mixed, add the ice water and combine with a fork. It may appear as if it needs more water, it does not. Quickly gather the dough into a ball and flatten into a 4-inch-wide disk. Flour your table & Use a floured rolling pin, roll dough disk on a lightly floured surface from the center out in each direction, forming a 12-inch circle. (fold dough in quarters, then place dough point in center of pie pan and unfold dough, makes it easier to transfer to pie tin)
*Makes 1 (9-inch) pie crust. Recipe can be doubled for a two-crust pie.
-- (2) 9 inch pie crusts
-- 4 tablespoons quick-cooking or instant tapioca
-- 2 cups of blueberries
-- 1/8 teaspoon salt
-- 1 cup white sugar
-- 4 cups pitted cherries or can of premade Cherry Pie Filling*
-- 1-5 oz can evaporated milk (will not use it all)
-- 1 tablespoon lemon juice
*If using canned pie filling, there is no need for the salt, sugar and lemon juice.
-- Mix cherries, 1 cup-sugar, tapioca, salt and lemon juice in a bowl.
-- Take one of your 9 inch pie shells and pour your cherry mixture into three quarters of the shell, reserving the other quarter for blueberries.
-- Add the blueberries as the "stars."
-- Take your other pie shell and cut into strips making a lattice top.
-- Arrange lattice across the top of the pie. Cut the strips to leave an opening for the blueberries to be exposed.
-- Brush the top of your pie with evaporated milk.
-- Bake at 350 bottom shelf on a parchment lined cookie sheet for 1 hour or until golden brown.
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