Tuesday, November 23, 2010
I processed and froze ten quart bags of Pennsylvania State peaches this summer. I used four bags of my stash to make two pies. One for Pri and one for me. Turned out Yummy although a little juicy. Next time I will add a bit of tapioca to the fruit.
To make the perfect pie crust I use a recipe I have had since I was 16. Came in a community cookbook my mother gave me when we started out life on our own.
2 cups flour
1 teaspoon salt (very important)
2/3 cup vegetable shortening
3- 6 tablespoons ice water. I never count how many I actually use.
Mix flour and salt
cut in shortening
quickely mix in ice water a couple TBLS at a time, once incorporated roll half on a floured surface and put in pan add filling and roll out the top crust.
I usually bake my fruit pies at 425 for 35 minutes