Roberta’s Shortbready Pie Crust

I’m an admitted pastry-phobe, even after a very patient friend gave myself and another pastryphobic friend lessons!  That’s why I really like my friend Roberta’s pat-in-pan sweet, cookieish recipe for fruit pies.  I make a sour cherry filling for this from my friend Tovah’s recipe collection.

Pie Crust:

  • 2″ butter (about 1/2 cup to 3/4 cup)
  • 1/4 cup + 1 Tablespoon granulated white sugar
  • 1+1/2 cups all purpose flour
  • 2 teaspoons vanilla

Preheat oven to 350F.

Just mix all of the ingredients together with a fork or a spoon, or even your fingers.  It will be kind of powdery and crumbly.  Reserve about 1/3 of a cup of the crumbs for sprinking on top of the pie.  Press the remaining crumbs into the bottom and sides of a 8″ or 9″ tarte pan (I use one that has a removeable fluted side).  Bake for 10 minutes until very set, but not browned.  Note: if the shell is not going to go back into the oven, bake it until it is golden.

My Sour Cherry Filling, based on Tovah’s recipe:

  • 2 cups sour cherries, pitted and drained
  • 2 Tablespoons cornstarch
  • 1/4 to 1/2 cup sugar (depends on taste)

Mix all ingredients together in saucepan; cook over medium heat until mixture thickens and goes clear (transparent).

Spoon filling into crust.  Sprinkle reserved crumbs over top of filling.  Pop back into 350F oven, and bake for 10 minutes, until crumbs and edges of crust are golden. Let cool completely before cutting.

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Filed under "Sweets"/Cakes/Etc, food

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