Pie Crust

Ingredients

• 2 and 1/2 cups flour
• 1 tsp salt
• 1/2 cup (1 cube) butter chilled and cubed
• 3/4 cup vegetable shortening (crisco) chilled and cubed
• 1/2 cup ice water

Crust Prep

• Mix the flour and salt together in a large bowl
• Cut in the butter and shortening until it resembles coarse meal
• Roughly mix in 1 Tablespoon water at a time using a fork
  
• Separate pastry into 2 balls, create 2 disks, wrap in plastic wrap and refrigerate 1 hour
• Using floured rolling pin, roll one pastry round on lightly floured surface into a round 2 inches larger than upside-down 9-inch pie plate
• Roll pastry loosely around rolling pin and unroll and ease into pie plate
• Spoon desired filling into bottom crust. Trim overhanging edge of bottom to rim of plate
• Roll out other round, then roll loosely around rolling pin and place over filling
• Fold edge of top crust under bottom crust, pressing on rim to seal and flute edges
• Cut 4 slits in pastry so steam can escape
• Bake at 400° for at least 35 minutes (or what pie filling recipe instructs)

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Fruit Filling

• 2 Tbsps lemon 🍋 juice
• 1/2 cup butter 🧈 
• 1/3 cup granulated sugar 
• 1/3 cup brown sugar
• 1/4 cup flour
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 6 cups fruit (blueberries, or... 8 peaches 🍑 or... 8 apples 🍎peeled & sliced)

• heat and stir all ingredients except fruit in small pot until bubbling
• stir in fruit until bubbling again

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