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Crisco’s Own Sure Pastry Method and Double Fruit Pie

Crisco’s Own Sure Pastry Method and Double Fruit Pie

Crisco's Own Sure Pastry Method and Double Fruit Pie

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Crisco’s Own Sure Pastry Method and Double Fruit Pie Recipe

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Criscos Own Sure Pastry Method Double Fruit Pie

Crisco's Own Sure Pastry Method and Double Fruit Pie

Ingredients

Crisco Pastry

  • 2 1/4 cups sifted flour
  • 1 teaspoon salt
  • 3/4 cup Crisco
  • 5 tablespoons water

Pie Filling

  • 1 cup sugar
  • 2 tablespoons corn starch
  • 2 tablespoons flour
  • 1/4 teaspoon salt
  • 4 cups sour cherries, drained
  • 1 cup pineapple, cubed and drained

Instructions

Crisco Pasty

  1. Mix flour and salt in bowl
  2. Cut Crisco into flour with pastry blender or two knives until the pieces are the size of peas
  3. Blend together 1/3 cup of this mixture and 5 tablespoons water
  4. Add to remaining Crisco-flour mixture and mix with fork or fingers until dough holds together
  5. Shape into round flat mass
  6. Roll half the dough to a circle about 12" in diameter and 1/8" thick
  7. Line pie pan
  8. Trim edges to 1" beyond rim
  9. Add filling
  10. Cut remaining dough into strips 1" wide
  11. Weave strips together
  12. Place on top of fruit
  13. Fold pasty over edges and crimp

Pie Filling

  1. Mix together ingredients
  2. Add filling to pie crust
  3. Bake in hot oven at 425 degrees for 25 - 30 minutes (or until crust is brown)

Crisco’s Own Sure Pastry Method and Double Fruit Pie

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