I just baked the best pie I’ve ever made. The pie went so fast, I didn’t even get a photo.

I had given up on pie crust, or at least suspended my search out of frustration. I really didn’t want to use shortening since it is hydrogenated. And though I love the flavor butter gives, it just wouldn’t yield that flakiness that makes a pie crust special. And I won’t even start on the whole wheat flour thing.  I do use whole wheat for just about everything, or half and half, but it’s too gritty for a dessert pie. Then there’s the issue of getting just the right amount of ice water mixed in. Then chilling the crust, then, then then….

It’s so overwhelming! So, when I saw this recipe on a blog, I really thought it was too good to be true. But late at night, when my sweet tooth was  attacking me, I kept remembering the photos on that blog. How the crust looked really flaky.Couple that with the fact that I had a few pears, plums, and apples that kept being passed over by the kids, I decided I would give it a shot.

Her recipe is:

2 cups flour, 1/2 cup canola oil, 1 tsp salt, 1/4 cup cold milk.

But, BUT, I didn’t quite have all the ingredients, so here’s how I ended up making it:

2 cups flour, 1/4 cup canola oil, 1/4 cup extra virgin olive oil, 1 tsp salt, 1/4 cup half and half.

Half and half makes everything better. Actually, I do think it helped make up for the lack of better.

The filling I used was made up of the apples, ( grannies and goldens), bartlett pears and red plums peeled and cubed. Sprinkled with some sugar, cornstarch, lemon juice and maple syrup. But the filling really isn’t the point here. It’s the crust that’s so hard to master.

Anyway, here’s the link to the blog post: http://proverbs2434.blogspot.com/2009/05/old-fashioned-strawberry-pie.html

Also, it’s a beautiful blog full of lovely home decor photos and ideas.

Karen