Peach Berry Pie

I love to bake in the summer (although it seems anti-summer since it’s hot) but baking pies brings back memories of hours in the kitchen with the women in my family.  I think they all have killer recipes but my Aunt Carol has nailed the pie crust recipe:)  You can do a combination of any fruit fillings apple, peach, berries.

Pie Crust

13/4 cups Flour

1/2 cup Vegetable Oil

1/2 teaspoon Salt

5 Tablespoons Water

Filling

5 cups mixture of berries (strawberries, blueberries, raspberries, etc.) I also threw in some peaches.

Juice of half of a lemon

1/4 cup Minute Tapioca

3/4 cup flour

Mix all ingredients for crust together in a bowl.  Tear off a sheet of wax paper 26″ long and fold in half (important step so your crust doesn’t stick to your counter or rolling pin!)  Divide dough in half and place 1/2 between wax paper.  Roll out a 12″ circle.  Carefully peel back top layer of wax paper.  Lift wax paper and crust, place upside down on pie pan.  Carefully pull off wax paper and ease into pan.  Mix pie filling.  Roll out top crust and flute edges.  Sprinkle with sugar.  Bake 60 minutes at 350 or until filling is bubbling.

 

 

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