Mrs. Eleanor Smith’s pie crust ingredients:
4 cups all-purpose flour, sifted together
1 tsp salt
2 tbs sugar
1 cup Crisco vegetable shortening
1/2 cup coconut oil
14 to 16 tablespoons cold water
In a bowl, combine all the ingredients except the cold water.
Use the pastry blender or a fork as a pie dough making tool to blend the flour until it resembles a course grain.
Add cold water a few tablespoons at a time until the dough can be held together in a ball. Divide dough into two portions, shaping each into a ball.
Wrap each dough ball in plastic wrap and refrigerate. Eleanor told me that the dough does not need to refrigerated, but I did it any way, and it turned out fine
Pie filling ingredients:
2 cups fresh rhubarb, sliced into 1/4 inch pieces
2 cups fresh blackberries
1 cup strawberries, sliced, fresh or frozen
1/4 cup cornstarch
1 cup sugar
1/4 tsp agar powder
1 tsp cinnamon
1 tsp vanilla
In a large mixing bowl, combine all the ingredients and refrigerate for 4 hours.
Preheat oven to 400°. Roll out one dough ball to fill the inside of a 9 inch pie pan(mine is 10 inch).
Pour the filling into the dough-lined pie pan. Dot with 1 tbs of butter.
Roll out the other half of the pie dough ball to cover the pie filling and overlap the sides of the pie pan.
Trim dough 1/2-inch beyond edge. Fold top crust under bottom crust edge to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape. Sprinkle one more tablespoon of sugar over the top, if desired, and dot with more butter.
Place the pie pan onto a baking tray and bake for 15 minutes, then turn the temperature down to 350° and bake for another 50 minutes or until the center is bubbly. Remove and let it cool completely before cutting and serving.