29 November 2016 - What a long time since my last blog!  Much has happened.  But today I'm uploading Mother's pie crust recipe and Myles' favorited Blueberry Rhubarb (BlueBarb) filling based on Betty Crocker Picture Cookbook 1951 edition's blueberry pie filling (p 304).  These will also be saved into the Recipes section of the blog for easier finding in the future.

Tiny's/Mom's/Granny's/Granny Great's Two Crust Pie Dough

3 cups sifted plain flour
1 ½ teaspoon salt (I use up to 1 t)
1 c pure lard (or Crisco if available - I've always used butter)

Mix to blend and cut in lard until the mixture resembles bread crumbs.

¼ cup ice cold water - Stir in until moist and clings together.  Don't over mix!

Divide into 2 and shape as discs.  Roll out one disc between two pieces of baking paper or silican mats to ¼ inch or 6 mm thick.  Line pie tin and allow to overhang.

Either bake as a single crust, or make two single crusts according to what kind of pie you are making.  Use overhang to make finger pinched edging.

  If 2 crust pie, roll out second disc, then make pie filling and fill crust in tin.  Cover with second rolled disc and seal the two crusts making a finger pinched edging.  Bake according to pie filling directions.

Blueberry Rhubarb (Mumford BlueBarb) Pie Filling for 9"/22 cm pie tin

Mix lightly together - 4 cups blueberries (fresh or frozen) and chopped rhubarb, ¾ cup raw sugar; 3 tablespoons plain flour, ½ teaspoon cinnamon, pinch mace

Place in pie dough lined tin. Dot with 1-½ tablespoons butter.  Cover with second rolled pie dough and seal with finger pinched edging.  Cut/slash top to allow steam to escape.

Place of pizza pan in the preheated hot oven 425F/210C and back for 30-45 minutes, until juices bubble up through slashes and crust nicely brown.