Easy As Pie

There are three recipes I will pass on to my daughter: my can't-live-without cookies, granola, and mixed fruit pie. All three recipes were from my mom (who makes a peach pie I'd go to prison for). Since the pie is my calling card (it's the only best thing I make), I kinda prickle about passing it on. I figure it's my gift to humanity. It truly is easy to make.

Mixed Fruit Pie

Crust (for two crusts)

2 c. flour

1.5 t salt

1/2 c. canola oil

5 T. cold water

Mix dry ingredients. Make a well in center and pour oil in, then water. Mix gently with fork and roll onto wax paper. 

Fruit Filling

4 c. of fruit, like strawberries, blackberries, blueberries, raspberries (fresh or frozen)

1/2 c. - 1 c. sugar

1/3 cup flour

1/2 t. cinnamon

pinch of salt

Mix together (make sure flour is incorporated well with fruit). Place on top of bottom crust (which should already be in pie pan). Place about 3 T. butter (chopped into little pieces) all over top. Pinch top crust on. Sprinkle with cinnamon and sugar if like. Bake at 425 degrees for 15 minutes, then at 350-375 until pie is done.

Note: It is "best" if left to set for a day. But who can resist?