Ok, I lied.  This wasn’t from this week.  It was from about 10 days ago or so but since I’ve all but abandoned my recipe (blog but ironically am in the kitchen more than ever) I have been itching to start this new feature on P.F.

 It was snowing hard “Today in the Kitchen” and our neighbor came toolin’ down the street in his little tractor with a snowplow attachment and did our driveway in about 4 minutes flat.  It would have taken Joel an hour with the shovel, we’ve got a snowblower but remember, nothin’s getting fixed around here right now…

In the last year I have turned into “Mistress of the Pie” in that I’ve probably made about 25 and I’ve gotten pretty good if I do say so myself…
I made two pies the morning of the big snow.  One for us and one for our serving neighbor. These are of course, Great Gramma’s recipes.  They get no better than this…you can freeze the unbaked pies and/or crusts.  I’ve got two peach and an apple in the freezer still left from this fall, I think this most recent snowfall may call for pulling one out!
Pie Crust:
1 tsp salt
1 Egg beaten
1 tsp. vinegar
5 Tbsp. cold water
Mix together flour, salt and shortening (I use my Cuisinart).  Add egg, vinegar and cold water to your flour and shortening.  Makes 2 10 inch pies with extra to fancy up your edges.
Very Berry Pie:
Can use fresh or frozen, blue, black, etc. I used that bag of mixed berries from Costco this time and its great cause the Raspberries just meld into the pie mixture, it’s really amazing.
3 Cups Berries (I like to add more, especially for a 10 inch pie, that way it doesn’t settle too bad)
1 Cup Sugar (Organic)
1/3 Cup Flour
1/2 Cup Sour Cream (next time I’m gonna try it with Creme Fraiche!)
2 Beaten eggs
1/2 Cup Sugar
1/2 Cup Flour
1/4 Cup Butter
Place berries in pie shell.  Combine sugar and flour, add eggs and sour cream, stirring until blended.  Spoon over berries,  Combine 1/2 cup sugar, 1/2 cup flour, and 1/4 cup butter.  Cut in better with pastry blender (again I use my Cuisinart) ’til mixture is like course meal.  Make at 350 for 50-55 minutes. (or til you like what you see!)
Upon reviewing this post I wanted to say that even if my recipes don’t mention it next to each ingredient (and without trying to sound/read like a total snob) that I do try to use organic ingredients whenever I can.  This is much easier today and is definitely the one good thing about the ridiculous “Green Craziness” going on.  Just think, you can enjoy this pie and only feel a little guilty about the sugar or fat content (If you really must, I say fat be damned, just enjoy the dang pie) – If you go organic you don’t have to think about added hormones, bleach, pesticides and ingredients that you would NEVER open your mouth and willingly ingest on their own.