Post by in Pie, Tarts, Cobbler on 2018-04-09 18:36:43
Easy
40 minutes
Serves 8
A sweet and easy recipe using both ready-made and homemade pie crusts!
Ingredients
1 prepared double pie crust
or
2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
Cold water
and
Chukar® Pie Filling
Sugar, for topping
Directions
Prepared crust
- Buy a prepared double pie crust.
- Roll dough into a 1/8" thick round using a floured rolling pin on floured surface.
- Trim to 1-1/2" larger than inverted pie pan. Place in pie pan.
- Fill with any Chukar® Pie Filling.
- Cover with top crust; crimp edges and weave lattice top or cut slits on top for steam to escape.
- Sprinkle with sugar.
- Bake at 425° F for 35 to 40 minutes until light brown and bubbly.
- Cool on rack one hour before serving.
Homemade crust
- Mix salt into flour. Using pastry blender, cut shortening into flour.
- Add 5 tablespoons water, one tablespoon at a time, stirring gently with a fork.
- Using your hands, gather dough into a ball. Divide and press into two flat rounds.
- Roll dough into a 1/8" thick round using a floured rolling pin on floured surface.
- Trim to 1-1/2" larger than inverted pie pan. Place in pie pan.
- Fill with any Chukar® Pie Filling.
- Cover with top crust; crimp edges, and weave lattice top or cut slits on top for steam to escape.
- Sprinkle with sugar.
- Bake at 425° F for 35 to 40 minutes until light brown and bubbly.
- Cool on rack one hour before serving.