Two weeks ago, I became my own boss (read about it here) And as my own boss, I get to make a lot of decisions for how my day goes. Including whether or not I want to bake a pie in the morning and eat said pie for breakfast. Yes, I had pie for breakfast, don’t even pretend like you’ve never done that. But I’m my own boss so it’s ok.
I really love pie. Like LOVE LOVE it. I think there is no better dessert, and I’m willing to debate it with you. I don’t think pie for breakfast should be an everyday decision, but sometimes you just have to for the love of pie.
See, even Fitz loves pie. I also bought this new pie plate from Anthropologie (shh, don’t tell Andrew) so I really had no choice but to make a pie for breakfast. My hands were tied guys.
The real key to a great pie is a great crust. This crust recipe is adapted from The Pioneer Woman who loves shortening and butter as much as I do, God bless her.
And can we also just talk about how awesome these pictures look? I finally bought a DSLR so now my pictures are sooo professional. Here are a few more of them, along with the recipe because I know that’s what you really want.
Make a perfect pie every time with this go to recipe!
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1 hr 30 min
1 hr 30 min
Amount Per Serving
Calories from Fat 3179
% Daily Value *
Total Fat 360g
Saturated Fat 108g
Trans Fat 42g
Polyunsaturated Fat 90g
Monounsaturated Fat 141g
Total Carbohydrates 420g
Dietary Fiber 17g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the crust
- • 3 cups all purpose flower
- • 1 1/2 cup Shortening
- • 5 TBSP cold water
- • 1 large egg
- • 1 TBSP Vinegar
- • 1 tsp salt
For the filling
- • 1 cup sugar
- • 1/4 cup butter (room temperature)
- • 2 lbs sliced fruit of your choice
- Preheat Oven to 350
- 1. Combine the flour and shortening. Use a pastry cutter and really work the flour into the
- shortening. This actually doesn't take very long to do by hand, so use a pastry cutter and spare yourself having to do the dishes. You'll know you're done when the flour resembles a course meal.
- 2. Add the egg, water, vinegar, and salt. Beat the egg with a fork before adding it in. Continue
- working with the pastry cutter until it resembles dough. You may opt to get in there with your hands at this point.
- 3. Roll out the dough. On a floured surface, roll out your dough and place it in the pie plate. Save the remainder for the lattice crust.
- 4. Mix the sugar and butter. In a separate bowl, use your pastry cutter to combine the sugar and
- butter. Mix until it's a course meal.
- 5. Add fruit to the pie plate. Add your fruit to the pie plate. For this one I chose strawberries and blueberries, but my personal all time favorite is peach blueberry. MMMM.
- 6. Add sugar mixture to the pie. Dump the sugar onto the fruit and mix it around.
- 7. Cover with lattice crust. I always go for the lattice crust, but you could go solid crust if that's
- what you're into.
- 8. Bake in oven for 35 - 45 min. You want it to have that nice golden glow, like a California tan. You know the look.
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Enjoy this friends, and by golly eat it for breakfast if that’s how you feel!