Fourth of July Pie!

Happy 4th of July - Pie!

Pie Crust made in pie pan - easy to do.
Follow pie crust recipe

Gail's Pie Crust Recipe:
Hand mixing a pie crust in the pie pan gives the pie the hearty, homemade taste and eliminates the need to wash a bowl and the rolling pin.

PREHEAT OVEN TO 375 degrees F.

In your pie pan, pour two cups flour, 1/2 cup canola or favorite oil, 1/4 cup milk, and a dash of salt. Using a rubber spatula or fork, mix the ingredients together until moistened. Using your hands, press the dough into the bottom of the pie pan and along the sides. Feel free to get fancy with your edging, but I usually just push it up evenly along the pie pan as best as possible. Poke holes in the dough with a fork or toothpick. Bake crust for 12 minutes to firm it up a bit.

Blackberries fresh picked

Fruit Glaze Pie Filling:

Use any fruit you'd like to. I prefer strawberry or black raspberry this time of year as they are full of flavor and nature's sweetness.

Simmer 2/3 cup water and 2 cups fruit in a pan over medium heat on the stove top. Mix together the cornstarch with 1/3 cup water and pour into the fruit mixture. Stir well.

Pour 2 cups of non-cooked fruit/berry mixture into the pie pan and pour the heated fruit mixture over top. Return the pie to the oven for 10 minutes.

The pie crust should be lightly browned when you remove from oven. Let cool before refrigerating.

**Note: The original fruit glaze recipe calls for 1 cup sugar (less for sweeter fruits). I omit this because I prefer the taste of natural fruit sweetness. I know that some people enjoy the sugary flavor though, so if you want to add sugar, do so when you add the cornstarch to the heated fruit mixture.**