The key to baking an amazing pie is the perfect pie crust.
Store bought crusts will never have the same just-out-of-the-oven buttery flakiness as a homemade pie crust. You also don’t need overly fancy baking tools and gadgets to bake a satisfying pie.
This recipe has served me well, from midsummer fourth of July barbecues to wintery Christmastime treats, it will hit the spot for all your friends and family (unless one of them is way too obsessed with only chocolate desserts to branch out–you know who you are–Jeff Eyman).
Pie Crust Ingredients
- 3 cups all-purpose flour
- 1 1/2 teaspoon salt
- 2 1/2 cup shortening
- 1/4 cup water
- 1 tablespoon white vinegar
Mix the flour, salt, and cut the shortening together in a large bowl. Mix water and white vinegar in small bowl. With an electric mixer, or if you want to get an arm workout, mix the liquid ingredients in the large bowl. You might have to cut up the shortening so it mixes easier, but keep stirring until the ingredients form a dough.
On a cutting board or clean flat surface, flour the surface and your hands, and pat the dough in a ball and knead it with your hands until it becomes less crumbly. If the dough becomes too sticky, add some more flour. Separate the dough into half, for the top and bottom crusts, and set one half aside. Roll out the first ball with a rolling pin until it’s about 9 inches wide and across. Transfer to pie pan.
- 4 cups fresh blackberries
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 2 tablespoons milk
- 2 tablespoons tapioca
- Cinnamon and extra milk
Preheat oven to 400 degrees. Rinse blackberries in a strainer before putting in a large bowl. Add sugar, flour, milk, and tapioca. Mix together in bowl and then fill into pie crust in pan. After rolling out the second crust, place on top of the pie filling in the pan and mend edges together. Cut small slits in top of pie and sprinkle with milk for browning and cinnamon for an extra kick. Bake in oven for 45-50 minutes, let cool on stove or rack, and try to fend off the pie lovers.