Divine French Pasty Pie Crust

Ok so here is the crust recipe that I used in the Apple-Berry Pie recipe that I also have listed on the blog. It is another that is not my own but too good not to share! It is a sweet dough that is great for fruit pies!

Divine French Pastry Pie Crust

(Makes enough for two pies, or a top and bottom of a single pie)

3 cups all-purpose flour
1 1/2 tsp salt
3 tbsp white sugar
1 cup shortening
1 egg
1 tsp distilled white vinegar
5 tbsp water

In a bowl, combine the flour, salt, and sugar. Mix well and then cup in the shortening until mixture is like course meal.

In another smaller bowl combine egg, vinegar, and 4 tbsp water. Whisk together, then slowly add to flour mixture, stirring with a fork. Mix until dough forms a ball. Add one more tbsp of water if needed.

Allow dough to rest in refrigerator 10 minutes before rolling out

Awesomely good apple-blackberry pie!

Ok, so I found this recipe on Allrecipes, so this is not my own! But it is really good! And I loved making it so I wanted to share it!

Apple-Berry Pie

20 min -prep time
50 min - cook time

1 pastry for a 9 inch double crust pie
1 cup white sugar
4 tsp tapioca
1/2 tsp ground cinnamon
2 cups fresh blackberries
2 cups apples-pealed, cored, and sliced
2 tbsp butter, cut into small peices

Preheat oven to 375. On a lightly floured surface, roll out one crust and place in a 9 inch pie plate. Roll out top crust, and set aside.

In a large bowl mix together the sugar, tapioca, and cinnamon. Add blackberries and apple slices. Toss gently to coat without mashing the berries. You could add the berries after coating the apples in sugar mixute, I did that the second time I made this and liked it much better since the berries didn't get as mashed ( I was using thawed frozen berries). Let stand for 2o minutes.

Spoon filling into pastry lined pan. Place small cut peices of butter on top. Moisten the edge of the pastry with water. Cover with top crust or make a latice top; trim and crimp edge. Cut a few slits in the top to allow to steam steam to escape (if using a full top). Cover edge with foil to prevent over-browning.

Bake in preheated oven for 25 minutes. Remove foil, and continue baking for 20-25 minutes, or until crust is golden brown. Cool on wire rack.

This is one very good pie!! I doubt you will be dissappointed!

Mom's awesome Multi-Grain Bread

I love this recipe of my mom's Multi-grain bread! I like to make it using my breadmakers dough cycle and then take it out and cook it in the oven. I like the texture and the shape better that way. But it can also all be done in the breadmaker if you prefer.

Mom's Multi-Grain Bread

1 1/4 cup Warm water
2 Tbsp Oil
1 tsp Salt
2 Tbsp Honey or 3 Tbsp brown suger (I use brown sugar)
1 1/2 tbsp Powdered milk (optional, I usually use it though)
1 1/8 cup Bread flour
1 1/8 cup Whole wheat flour
2 tbsp Gluton flour
2 tbsp Wheat germ
2 tbsp Barley or soy flour (I use soy)
1 cup Old-fashioned oats
2 tsp Instant yeast

Put in breadmaker in order above. Set on dough cycle. Watch it about half way through, if it still too sticky and 1-2 Tbsp of flour. After dough cycle is complete take out of pan and place in a bread pan. Place in a pre-heated oven at 200 degrees for 20 minutes to allow to rise. After the 20 min is finished raise temp to 350 and set timer for 35 minutes. A
After you remove bread from oven take out of pan and let cook on a cooling rack. Enjoy!