Pie Crust and a Guest Post - No-Bake Blueberry Pie

A couple of weeks ago, a fellow blogger asked if I would be interested in guest posting a recipe for a pie. She was especially interested in no-bake pies. I am not a pie expert by any means. I prefer a crumble or buckle over having to make a pie crust to put my ingredients into. I was up for the challenge, though!

Check out my guest post over at For Your Pies Only! It's a delicious and simple No-Bake Blueberry Pie that is absolutely perfect for the 4th of July. When you're ready to make it, pop back over here for the pie crust recipe that turned out quite well.

I'm a bit of a messy baker. If you get in my way, whether you're human or canine, you may end up as much dough/flour on you as there is on the counter. Case in point:

Flour-head dog.

You'll want a crumbly dough that still sticks together nicely. It makes sense once you get your fingers into the dough and are working with it a bit.

To move the dough from the counter to the pie plate, I found folding it over twice makes this much easier. Be gentle with the folding and then pick it up using a spatula for assistance, if needed. Quickly move it to the pie plate. Again using the important word here, gently unfold the dough and then shape into the pie plate.

Weigh down the pie so it does not raise while baking

Admire your handiwork and then...fill!

Recipe:

Pie Crust

Makes 2 pie crusts

1 lb flour

1 lb crisco

1/2 tablespoon salt

1/2 cup cold water

1. Mix together the flour and crisco, using your fingertips until you have a crumbly dough.

2. Dissolve salt in the water

3. Add water to dough mixture and blend together until the dough is moist and crumbly. If the dough is too moist (not even close to crumbly), add small amounts of flour until it is at a crumbly dough consistency.

4. On a floured surface, roll the dough out slightly. Wrap in plastic and refrigerate for at least 45 minutes. Remove from refrigerator and separate into two halves. Save one half for freezing and roll the other half out onto a floured surface into a 10-12" circle. It should be about 1/4" thick.

5. Once the dough is rolled out, slide a spatula under the dough to make sure it's not sticking to the surface. Gently fold over 1/3 of the dough, twice. You should now be able to pick up the dough and move it to the pie plate without it cracking or breaking on you. Place the dough on the edge of the pie plate and unroll. Press into the plate and roll the edges in. Refrigerate for 10 minutes.

6. Take a piece of parchment paper and place it over your pie crust. Fill the parchment paper with dry rice or  beans. This keeps the dough from rising while baking. Bake for 20 minutes. Remove the paper and weights, poke the dough with a fork and bake for another 15 minutes.

Check out what I made with this pie crust here. Oh, you want a sneak peek?

Mmmmm....delicious.