Warning! NEVER eat wild berries without clear identification by a trusted, knowledgable adult. Possible side effects from poison berries include stomach upset, trouble breathing, seizures, and death. Pies are just as tasty when the berries are from the grocery store. : )
I’ve got a few days left before school starts, so I thought I should spend a day making fresh current pie. Recipes:
(my Grandma’s) Mother’s Never Fail Pie Crust:
(makes enough dough for 4 single crusts)
3 cups white flour
3/4 tsp. salt
Mix together well.
Add 1 cup lard, mix with hands until size of course bread crumbs.
Beat 1 egg, add 1 Tbsp. vinegar and 1/3 cup water. Pour into flour and mix to proper consistency. Split into 4 and form into balls. Roll into pie crusts, quite thin. Bake at 425 for 7-8 minutes.
Native Currant Pie:
1 quart bottled currants (I used 3 cups fresh)
1 cup water
1/4 cup tapioca (more)
3/4 cup sugar (I used 1 cup since bottled currants have extra sugar)
1/2 tsp. salt (more)
1 Tbsp. lemon juice
1/2 tsp. cinnamon
2 Tbsp. butter
Add all ingredients together in sauce pan. Cook, stirring constantly until thickened, not too long or too hot or it turns dark. Pour into unbaked pie shells HOT to avoid soggy crust. Bake at 425 until crust begins to brown (about 10-15 minutes), turn down to 325 10-15 minutes or more until done.
Original of the video here