Ingredients
- 1 c. butter softened
- 1/2 c. sugar
- 1 egg
- 1 tsp. vanilla
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2 c. flour
- jam to fill thumbprints
Directions
- Preheat oven to 325º and line baking sheets with parchment
- In medium bowl cream butter and sugar
- Mix in egg, vanilla, baking powder, and salt
- Mix in flour 1/2 cup at a time
- Roll dough into 1” balls and place 2 inches apart on baking sheet
- Press a thumbprint into center of each ball, 1/2 deep, and fill with a little jam
- Bake 12 to 13 minutes (edges a little brown)
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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
***
