It is the season my friends. The season of all things fruitastic and I can tell you that I am LOVING the bounty! I can’t get enough of all these local organic plums and peaches and wild blueberries and cherry tomatoes and, and, AND!
The best way to enjoy the first is fully naked- the fruit, not you (though feel free). I’m talking about giving it a nice rinse and biting in, savouring that juicy mess.
I often find myself so enchanted with all this fruit that the only option I have is to freeze a load of it and bake the rest. So that’s what I did!
I recently wrote you a love letter about the horrors of ‘vegetable oil’ based Crisco (what I call #barftown). Now, I wouldn’t make you forgo your granny’s fave secret for flakey pie crust and leave you dried out and crumbling without a super pie solution. This my friends, is the solution. Is it light and flakey like a crust you’d make out of processed, cancer causing, pesticide ridden fat? Nope. Not in the least. Can you get past that and join me anyway?
You can. I know you can!
Here a present to you my updated version of this recipe. It’s been cleaned up a little over the years, but this is the best crust I have ever created that will hold together, bake up just firm enough but not too hard and not too soft and really, the perfect outfit to dress up these peaches, or any other fruit for that matter.
For the record, this recipe also doesn’t contain any weird soy modifiers, binding agents or suspect oils. Just goodness.