2 cup all-purpose flour
1 cup Crisco
1 tsp. kosher salt
1 egg
1 ½ tbsp. vinegar
¼ cup water
For fruit filling:
4 cups fruit – raspberries, blueberries, blackberries, sliced peaches, etc.
½ c. flour
½ cup sugar (if needed)
¼ cup sugar for topping
In a medium bowl, blend flour, Crisco and salt with a pastry blender, or two knives, until crumbly. Stir together egg, vinegar and water; add to flour mixture and blend. Shape dough into a disk; wrap in plastic wrap and refrigerate for at least 30 minutes before rolling out. Remove piecrust from refrigerator and cut into 4 equal size pieces. Roll out each piece on a floured surface. Fold each crust round in half and then in half again. Gently place crust into a small custard cup or ramekin and fit into bottom of dish. Divide fruit into 4 equal amounts and fill crusts. Gently fold edges of dough back over fruit filling, leaving a hole in the center. Sprinkle ¼ c. sugar lightly over the top of pies. Preheat oven to 400 degrees. Place baking dishes on a baking sheet and bake until top of crust is golden brown, about 20 – 30 minutes. Serve warm or room temperature with ice cream.
