Our first post! How exciting.
Reid's been wanting to make a pie for a while now. So here we are on a Thursday night creating a master piece of the flaky variety. Lets start with pictures because lets face it, that's what's going to make you want to create this for you and yours!
Pie Crust:
2 cups of flour
1 cup of lard
2 tsp of Salt
1/2 cup of water
Mix Flour, lard and salt together until it looks crum-like! Then add water a bit at a time while you continue to mix. It should start to form into a ball in the bowl. Break into two balls, wrap in clear plastic, and put in the fridge for four hours. I couldn't wait that long. If you add one egg and make your 1/2 cup of water ICE COLD water, you can speed up the process. We still put our balls in the fridge for forty-five minutes. HAR HAR.
While your balls of dough are chilling, you can start on the filling! This is the fun part because you really can't go wrong. We didn't want it to be too sugary so we created the recipe below. Often times in recipes for filling you'll see tapioca, gelatin, or corn starch. This is just to keep your filling from oozing out of the pie crust once it's baked.
In a bowl add your berries or fruit. Ours were from frozen but you can have fresh! Then we added the sugar, cinnamon, and honey.
While your balls of dough are chilling, you can start on the filling! This is the fun part because you really can't go wrong. We didn't want it to be too sugary so we created the recipe below. Often times in recipes for filling you'll see tapioca, gelatin, or corn starch. This is just to keep your filling from oozing out of the pie crust once it's baked.
In a bowl add your berries or fruit. Ours were from frozen but you can have fresh! Then we added the sugar, cinnamon, and honey.
Pie Filling:
6 cups of berries
2 tsp of brown or white sugar
cinnamon to taste
honey to taste
When your balls of dough are cooled down enough, it's time to take one ball and roll it out with a baking pin. Once it's rolled out to the thickness of your liking, you can put it into your baking dish. Everyone has their own technique for this. As long as you get it in the dish, you're golden! Once you get the dough into the dish, take kitchen scissors or a knife if you're careful and cut the extra off from around the edges. With your finger tips gently push the dough into the edges of the dish. With a spoon pour your tasty filling into your dish. Next take your other ball of dough and roll it out with a rolling pin just like the first one. Take your kitchen scissors and cut your dough into strips and lay them over your pie like we did. Cut the extra off and roll into a balls and save in plastic wrap (we used the leftovers to make mini quiche in muffin tins!).
Bake in oven at 375 degrees until the crust looks light brown and flaky.
VOILA!
When your balls of dough are cooled down enough, it's time to take one ball and roll it out with a baking pin. Once it's rolled out to the thickness of your liking, you can put it into your baking dish. Everyone has their own technique for this. As long as you get it in the dish, you're golden! Once you get the dough into the dish, take kitchen scissors or a knife if you're careful and cut the extra off from around the edges. With your finger tips gently push the dough into the edges of the dish. With a spoon pour your tasty filling into your dish. Next take your other ball of dough and roll it out with a rolling pin just like the first one. Take your kitchen scissors and cut your dough into strips and lay them over your pie like we did. Cut the extra off and roll into a balls and save in plastic wrap (we used the leftovers to make mini quiche in muffin tins!).
Bake in oven at 375 degrees until the crust looks light brown and flaky.
VOILA!
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