by Silvia Violet August 2006 One of the things I love about summer is all the wonderful sweet fruit that's available. I went berry picking with my family yesterday, and the day before, we got some peaches from a friend who'd been to a peach stand. So I spent this morning making pies. I thought I'd share my favorite pie crust recipe and the recipes for the blackberry pie and streusel-topped peach pie that I made. Pie Crust This pie crust recipe was passed down to me from my grandmother who made amazing pies. Her recipe came out of a Crisco cookbook. She gave me a newer version from the 1970s but hers probably came from the mid forties. I've tried making my crusts in the food processor, but I find that the Crisco gets too warm and the crust is very hard to work with. Keeping everything, even your hands and the bowl you work in, as cold as possible makes a better crust. I like to refrigerate my bowl for a few minutes before stirring the crust.

Single Pie Crust

1 1/3 cup flour
1/2 t salt
1/2 cup Crisco shortening
3 T ice water

Double Pie Crust

2 cups flour
3/4 cup Crisco shortening
1 t salt
5 T ice water

Mix flour and salt. Cut shortening in with a pastry blender or rub it in with your fingers. Add water and form the pastry into a ball. Do not overwork it. Divide in half for double crust. Flatten the balls with your hand until about 1 inch thick.

Roll crust out on a well floured surface or between two sheets of wax paper. Fold dough, lay in pie pan, and press to bottom to remove air pockets. Trim edge to 1/2 inch. Fold edges under and flute by pressing with a fork or pinching with fingers.

If making a top crust, cut bottom crust even with pan. Add filling to bottom crust. Then roll out top crust. Lay it over the top of the filling, Fold edges under bottom crust edge and flute the edges with a fork or by pinching with your fingers. Cut slits in the top with a knife so steam can escape.

Blackberry Pie

4 cups blackberries
1/3 cup flour
1/2 cup sugar
pastry for a double pie crust

Mix berries, flour, and sugar, and pour into unbaked bottom crust. Top with second crust. Cook at 425F for 15 minutes. Lower heat to 375F and cook for 25-30 minutes more.

Streusel Top Peach Pie

Pastry for a single crust pie

Filling:
4 cups peaches, peeled and cut into wedges
1/2 cup powdered sugar
1/3 cup flour
1/2 t cinnamon

Mix together and pour into an unbaked crust.

Topping:
3/4 cup flour
1/2 cup brown sugar, packed
1/2 t cinnamon
1/3 cup butter, softened

Mix flour, sugar, and cinnamon. Cut or rub butter in until mixture is crumbly. Sprinkle over the filling.

Bake at 375F for 45 minutes.

I hope you enjoy these recipes, and I encourage you to make the most of the succulent summer fruit in your area.

Silvia