SINGLE PIE CRUST (9”)

1½ cups (203 g) all-purpose flour

¾ tsp kosher salt
2 cups (124 g) vegetable shortening, cut up and chilled
3 tbsp ice water

Combine flour and salt and mix thoroughly. Cut in shortening with fingers until it resembles a coarse
meal. Sprinkle water onto flour mixture one tbsp at a time and toss with a fork, just until the dough
holds together in large clumps (some water may not be used). Gather dough into a ball, wrap tightly in
plastic wrap, and refrigerate for at least 30 minutes. When ready to bake, remove dough from plastic
and pat down to about 1” thick. Divide in half, lay one half on top of the other, and pat down to 1”
again 3 times. Roll between two heavily floured sheets of wax or parchment paper to about ⅛” thick or
about 1” wider all around than the lip of the pie plate. Line the pie plate with the dough and dock the
bottom with a fork. Shape the rim of the crust as desired. To blind-bake, place a large sheet of
parchment paper over the crust and fill with dried beans to weigh down the bottom of the crust. Bake
for 10 minutes at 425°. Remove the parchment and beans and bake for another 10-15 minutes until
golden brown.

DOUBLE PIE CRUST (9”)

2½ cups (338 g) all-purpose flour
1¼ tsp salt
3⅓ cups (207 g) vegetable shortening, cut up and chilled
5 tbsp ice water

Combine flour and salt and mix thoroughly. Cut in shortening with fingers until it resembles a coarse
meal. Sprinkle water onto flour mixture one tbsp at a time and toss with a fork, just until the dough
holds together in large clumps (some water may not be used). Gather dough into a ball, wrap tightly in
plastic wrap, and refrigerate for at least 30 minutes. When ready to bake, divide dough into two pieces,
one about 1½ times larger than the other. Roll the larger piece of dough between two heavily floured
sheets of wax or parchment paper to about ⅛” thick or about 1” wider all around than the lip of the pie
plate. Roll the small piece to about ⅛” thick or about the same size as the pie plate. Line the pie plate
with the large piece and dock the bottom with a fork. Add filling, then top with the small piece of
dough. Shape the rim of the crust as desired and poke holes in the top of the crust with a fork.
BLUEBERRY PIE

1 DOUBLE PIE CRUST

6 cups fresh or frozen blueberries
3 tbsp tapioca flour
¾ cup sugar
½ tsp cinnamon
1 tbsp lemon juice (optional)
1 tbsp butter, cut up

Combine sugar, tapioca flour, and cinnamon and mix thoroughly. Thaw 1½ cups of the blueberries,
drain excess juice, and puree. Combine with the sugar mixture and mix thoroughly to dissolve all dry
ingredients. Allow to sit at room temperature for at least 15 minutes. Fold in the remaining blueberries.
Line pie plate with dough according to the DOUBLE PIE CRUST recipe. Pour the filling into the dough-
lined pie plate. If the blueberries are weak in flavor, sprinkle on lemon juice. Dot top of the filling with
butter pieces. Finish assembling the crust according to the DOUBLE PIE CRUST recipe.

Bake at 425° until rim of the crust is browed. Cover the rim with aluminum foil and continue baking for
a total baking time of about 35-45 minutes or until top crust is beginning to brown and filling is bubbling
through the holes in the crust. Allow to cool for at least 30 minutes before serving so that the filling can
set.
STRAWBERRY PIE

1 SINGLE PIE CRUST

4 cups fresh strawberries (up to 2 cups can be frozen and thawed), stemmed
1 cup sugar
¾ cup water
1½ tsp cornstarch
1½ tsp tapioca flour

Bake pie crust according to the SINGLE PIE CRUST recipe and allow to cool. Cut 2 cups of fresh
strawberries in half and arrange in pie crust. Mash the remaining strawberries (including any frozen
ones), combine with sugar, and place in a saucepan over medium-high heat. Meanwhile, mix the
cornstarch, tapioca flour, and water. When the strawberry mixture comes to a boil, stir in the
cornstarch mixture and reduce heat to a simmer. Stir constantly for about ten minutes. Pour mixture
over strawberries in pie crust. Allow to cool until filling is no longer steaming, then chill in refrigerator
for several hours before serving so that the filling can set.