1 cup white granulated sugar (can use half white and half brown sugar)
1/2 cup chopped nuts (optional)
For Pie Filling:
for a small 6 1/2″ pie use – 1 (20 ounce) can pie filling
for a large 9 ” pie use – 2 (20 ounce) cans
Note: I like Duncan Hines Wilderness Lite or Country Cherry pie filling or other, such as blueberry, mixed berry, peach, apple
Sift flour, sugar & salt together. Using a fork or pastry blender, cut in shortening until pea size pieces remain. In another small bowl, beat the cold water with the egg and the vinegar. Add to the first mixture. Take a fork and lightly incorporate dry ingredients and the wet ingredients together, just until it barely begins to form a dough ball. Do not over mix.
Notes on preparing dough:
Divide the pastry dough in half, then in half again. (4 balls) Press each dough ball gently down with hand or a rolling pin on a piece of saran wrap to form a circle shape about 1 ” thick. Wrap saran wrap up and over the dough and chill or freeze for a later use. Chill for at least 15 minutes before rolling out.
This pie dough recipe will makes 2 double crust 9″ pies, or 4 single crust pies.
Fill 9 inch pastry lined pie plate, or use a smaller size. You can lay scraps of dough on a cookie sheet, sprinkle generously with cinnamon and sugar and bake.
**Place in the refrigerator for about 15 minutes before filling with pie filling. You will need 2 (20-oz) cans pie filling for a 9″ pie. You will need 1 (20-oz) can of pie filling for a smaller pie.
In separate bowl, mix softened butter, flour, sugar and nuts. Use a fork to combine. Place in the refrigerator until ready to use.
When ready to add crumble/streusel over the filling, place some crumble firmly in the palm of your hand and squeeze. Let pieces of crumble break off and fall on top of the filling.
Place rack in the center of the oven and Pre-heat oven to 350 degrees. Place prepared pie in the hot oven and bake for at least 45 minutes to 1 hr.
If adding streusel later, let pie bake until edges of pie crust are light brown, then very quickly add the streusel topping and continue baking until pie is done. Place foil strips around the edges of the pies if pastry begins to get too brown.
Bake until the crumble is a deep golden brown.
Hint: I always move my pie close to the bottom of the oven during the last 10 to 15 minutes of baking time. This ensures a golden bottom crust as well.