Yummy Tart Pie from Food Storage

Pie is another Holiday favorite, right?  Just like Egg Nog and Cheesy Potatoes (which I’ve now make 3 pans of…YUM).  Inspired by Lindsey’s mini-pies and Whitney’s Pie crust, I decided to try making a tasty tart berry pie for the Holidays using 100% food storage.  It turned out absolutely fabulous.  But once again, I forgot to take a picture.  I’ve done that three or four times now.  Sorry!  But this picture by chiziwhiteafrican is better than one I would have taken anyway.  Photography just isn’t my talent (at least not yet…hehe)!


Apple Berry Pie from Food Storage

Rating: 41

Prep Time: 30 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 30 minutes

Yield: 1 Pie

Apple Berry Pie from Food Storage

Just think...you can have a fresh berry pie anytime of the year: even if berries aren't in season!

What you need:

What to do:

    For the Crust
  • 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.
  • Once shortening is ready, use your hands to mix it with four and salt until it resembles cornmeal.
  • Add water and mix until combined (DO NOT knead, just mix lightly)
  • Split dough into two pieces.
  • Roll out one piece on a floured surface until dough is very thin.
  • Fold in half twice so it looks like a triangle
  • Unfold it into your pie pan and "wiggle" it down (don't stretch or pull / push it down)
  • Tuck extra down under the edge to create a "rim" around your pan.
  • Add filling to pie pan
  • Roll out 2nd piece of dough the same as the first and place it over the filled pie.
  • Pinch the two pie crusts together with finger on one side and thumb on the other to create a pretty edge.
  • Bake at 375 (dark pan) or 350 (glass pan) for about 1 hour.
  • For the filling:
  • Combine apples, berries, water, sugar, cinnamon, salt, cornstarch, and lemon juice in a small pot and bring to a boil.
  • 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.
  • Carefully spoon mixture into pie crust.


The powdered shortening makes this crust a bit more chewy than flaky, but still fabulous!



It’s Your Turn:

What do you think? I’d love to hear your thoughts, and encourage you to share your experience and insights in the comments box below.


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