Yummy Tart Pie from Food Storage

What you need:

For the Crust
• 2 cups Shortening Powder
• 1/3 cup water at room temp
• 2 cups flour
• 1 tsp salt
• 1/2 cup ice cold water
For the Filling
• 1 cup Dehydrated Apple Slices
• 1 cup Freeze Dried Berries (raspberries, blueberries, strawberries, blackberries etc)
• 1 cup water
• 2/3 cup Brown Sugar
• 1 tsp ground cinnamon
• 1/8 tsp salt
• 3 T. Cornstarch
• 4 T. lemon juice

What to do:

For the Crust
1. Reconstitute your shortening by mixing the powder with the 1/3 cup water. The powder will float on top of the water at first. Keep mixing and you will get a crumbly texture. Keep going until you get a liquid cream. Put this soft shortening in the fridge for 30 minutes until it has the texture of regular shortening.
2. Once shortening is ready, use your hands to mix it with four and salt until it resembles cornmeal.
3. Add water and mix until combined (DO NOT knead, just mix lightly)
4. Split dough into two pieces.
5. Roll out one piece on a floured surface until dough is very thin.
6. Fold in half twice so it looks like a triangle
7. Unfold it into your pie pan and "wiggle" it down (don't stretch or pull / push it down)
8. Tuck extra down under the edge to create a "rim" around your pan.
9. Add filling to pie pan
10. Roll out 2nd piece of dough the same as the first and place it over the filled pie.
11. Pinch the two pie crusts together with finger on one side and thumb on the other to create a pretty edge.
12. Bake at 375 (dark pan) or 350 (glass pan) for about 1 hour.
For the filling:
13. Combine apples, berries, water, sugar, cinnamon, salt, cornstarch, and lemon juice in a small pot and bring to a boil.
14. Reduce heat to low and simmer for about 10 minutes. Apples will begin to break down and the liquid will turn into a thick syrup.
15. Carefully spoon mixture into pie crust.

Notes