Food Storage Friday-Fruit Pie

Today we're making pie. You can choose any sort of pie filling to go in it, of the canned fillings, I prefer cherry. You know the stuff you stick on cheesecake? Oh boy I could eat a whole can of it.



When you're rotating, use the crust, but put fresh ingredients in the pie.



Ingredients: Flour, salt, oil, 2 cans of pie fillings and hot water (not pictured)


You won't see many pictures at this point because I don't have three arms and these steps have to be done quickly. Turn on your tap to hot water and let it run til it gets really hot. Add the oil to your mixing bowl. Start mixing the oil with a fork and then gradually add the hot water while you are mixing.


The hot water and mixing motion, combines the oil/water so there is no separation.


Immediately add your flour and continue mixing with your fork. Add a dash of salt.



Keep stirring until your dough combines into a ball. You're done! You're pie crust is done! How easy is that? Seriously, this pie crust will change your life it's so easy and so good.


Separate into two balls of dough.


Layer the one ball between two pieces of wax paper and roll out to a circle. You can dust the top and bottom with flour if you need too. You want the dough to be a little sticky so that it will say together, but use a little extra flour if you're really have trouble.


When the pie crust is large enough, gently remove the top layer of wax paper by slowly pulling back on it. This pie crust is super light and flaky when baked, so it's very fragile during the making process, so take it slowly.


Now that you only have wax paper on the bottom-


Pick it up and flip it over onto your pie dish. Gently peel back the wax paper until the pie crust is sitting in the dish.



You can take the pieces of crust that are overhanging-



And fix the sides that are short.



Dump your pie filling in,


And get to work on the top layer of crust.



Roll it out-


Remove the top sheet of wax paper, lay it over the pie, and GENTLY remove the wax paper.



Ta-da!


Crimp the edges and then pierce the top with a sharp knife several times to create vents for the steam.



Almost done.


I like a really crispy crust, so I mixed up some powdered milk quick,


And brushed it on the top, all over the crimped edges and everywhere. You can sprinkle sugar over the top too if you want.



Bake until golden brown. I think I needed a few more venting holes!


Whenever you bake pies, always put a cookie sheet on the oven rack underneath the pie. Nine times out of ten your pie will leak, and it's easier to clean a cookie sheet than the bottom of your oven.


Now all I need is some cheesecake!


Fruit Pie

1/2 cup oil
1/4 cup hot water
dash salt
1 and 3/4 cups flour

2 cans pie filling
milk (optional)
sugar (optional)


Put oil in mixing bowl, add hot water while mixing with a fork. Still mixing, add salt and flour until the dough forms a combined ball. Dough will be a little sticky. Divide dough into two equal balls. Place one ball of dough in between two pieces of wax paper and roll out large enough for a pie plate. Remove the top layer of wax paper by pulling back gently. Invert pie crust onto pie dish and remove bottom layer of wax paper by pulling back gently. Fill with pie filling and then roll out top crust just as the bottom crust.

Crimp edges and make several slits for the steam to vent. Brush with milk and sprinkle with sugar if desired. Bake at 375 degrees F. until golden brown (45-50 minutes).