07/21/2026
Well, the weather app sure had me fooled today! 🌧️ It was calling for rain all day, so I figured it was the perfect time to stay inside and make pie crust.
When I make pie crust, I don't just make one or two. I make a whole batch and freeze them in little "pucks." Then, whenever the craving for a homemade pie comes along, I simply pull out a couple, let them thaw, and before long there's a fresh pie in the oven.
Wouldn't you know it... the rain never really showed up! Instead, it turned into one of those beautiful days that would've been just about perfect for picking haskap berries. 😄
But that's farm life! Around here, we've learned not to argue with Mother Nature—she usually gets the last laugh. One day you're planning for rain, the next you're wishing you'd brought your berry bucket!
No matter... the pie crust is ready, the berries are waiting, and there are plenty of homemade haskap pies in our future. 🫐🥧
Hope you're all enjoying these beautiful summer days!
Pie crust recipe is as follows:
Pie Crust Yields 2 dough balls
2½cups unbleached all-purpose flour (12½ ounces)
1teaspoon table salt
2tablespoons sugar
1½ sticks cold unsalted butter (165g)
½cup chilled solid vegetable shortening (103g)
¼cup vodka, cold
¼cup cold water
1. Step 1
Process 1½ cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage-cheese curds, and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
2. Step 2
Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
