My my, what do we have here? RHM's plump pie filled with a delicious fruit filler and crispy crunch crust! I've sampled her blueberry and strawberry pie (with a scoop of ice cream and side of Jersey Shore of course) and they were scrumptious! Courtesy of RHM, here's how you can make one too.Crust:
2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
6 tablespoons cold water
Mix flour and salt in a large bowl. Cut in shortening with a pastry blender until mixture is completely blended and appears crumbly. Mix in water, 1 tablespoon at a time, by lightly tossing with a fork. Divide the dough into 2 balls and roll each out into a circle.
Fold one circle of dough in half, and gently lift. Place into pie plate and unfold and add filling to pie plate. Fold second circle of dough in half and gently place over filling and unfold. With a table knife, cut off excess crust evenly so that 1 inch extends beyond the edge of the pie plate. Fold under the excess dough and cut slits in top crust for steam to escape.
Yummy, take a look at that delicious filling. Here's how!Filling:
3/4 cup white sugar
3 tablespoons cornstarch (add a bit more to avoid a 'runny' filler)
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
4 cups of fresh strawberries (can replace with whatever fruit you like)
1 tablespoon butter
Preheat oven to 425 degrees F. Mix sugar, cornstarch, salt and cinnamon and sprinkle over strawberries. When pie crust is laid out in pan, pour mixture into the pie crust and dot with butter.
Bake for 40-50 minutes and watch as crust browns and voila! EASY AS PIE!!!!
Oh and if you're wondering what this strawberry jam picture is all about, it's RHM's momma's fresh home made jam that she shared with us while we waited for the pie to bake! HEAVEN!!!
No comments:
Post a Comment