Super Easy To Make Pie

I have to admit that no matter on what diet I would be on and how badly I would try to loose weight, my day is not complete without dessert... even if in small portions.

I am not an amazing cook but I'm always on the look for good recipes. Although baking is the hardest, in my opinion, as so many things could go wrong, I'm always excited about it.

Anyway, so today I've made a peach-strawberry pie.





Here's the recipe, in case you'll want to try to make something really easy, yet tasty.

PIE PASTRY:
2 cups of flour
1 teaspoon salt
2/3 cup Crisco (or a vegetable shortening of your choice... I can't recommend butter or margarine as I've never tried them for this recipe)
1/2 ice cold water

First, add the shortening to the flour and salt. To mix it up you can use a pastry cutter, if you have one, if you don't use a fork or a potato masher. The mixture should have a crumbly appearance. Then, pour the cold water over the mixture and, using your hand, mix it all up. The batter should all come together. Put this mixture into the fridge and make your filling. You can buy pie filling but I feel that making your own is so much better. No chemicals added and you can come up with a zillion flavors.

I've made my PIE FILLING up so the following quantities are approximations.
1 tablespoon unsalted butter
5 peaches peeled, sliced
10 strawberries, sliced
1/4 cup sugar
1 tablespoon cornstarch (optional - if your mixture is too runny, the cornstarch will thicken it)

I put the butter in a pan over medium heat and when it melted I added the fruit slices. After about 5 minutes, when the fruits lost their crunch, I added the sugar and cooked it for about 5 more minutes. When I saw my mixture was too wet, I added the cornstarch and mixed it in fast and in about 10 seconds, I had a ticker consistency.

Now, the pastry can come out of the fridge. Take half of it and lay it over a lightly floured surface and roll it into an approximate circle bigger in circumference than that of the pie pan ( you need the pastry to dress the walls of the pan, not just the bottom). After placing the pie pastry into the pan, add the filling and then roll out the rest of the pastry dough into a lid for your pie. I've done a lattice top but you can just do a simple plain top with a hole in the middle. Attach your lid to the pie.

Bake it in a preheated oven at 425 Fahrenheit for about 45 minutes or until your top has become golden brown. ... and remember, don't open the over for the first 30 minutes! The making of the pie took me less than 30 minutes.

Have fun with it if you try it!