Country Three Berry Pie

1 Servings

2 c all-purpose flour
1 t salt
3/4 c butter flavored shortening. chilled
1 T lemon juice
3 T lemon juice
2 c fresh (or frozen
strawberries ), thawed and drained
1 c fresh (or frozen
blueberries ), thawed and drained
1 c fresh (or frozen
raspberries ), thawed and drained
1 T lemon juice
1/4 c quick-cooking tapioca
1 1/4 c sugar
1 ds salt
1/2 t cinnamon
2 T butter, cut into small

Pie crust: items #1-5 In a large mixing bowl, combine flour and salt. Cut in half of the shortenmg until the mixture resembles coarse crumbs. Cut in the remaining shortening until the mixture is the size of peas.
Mix the lemon juice with the water. Sprinkle liquid over mixture and toss gently until all is moistened. Knead pastry lightly and quickly with fingertips until the pastry clears the bowl. Divide and form into 2 flat rounds and wrap in plastic. Chill for 30 minutes.

Pie filling: Combine all berries in a large bowl. Sprinkle the lemon juice over the berries. Sprinkle the tapioca over the berries and toss gently to coat evenly. Let sit for 15 minutes. Combine the sugar, salt, and cinnamon.
Stir the butter into the berries. Toss sugar mixture with berries. On a floured surface roll out one round of chilled pastry and place in pie pan. Roll out second round of pastry to form a lattice top crust.
Place filling evenly in pie shell and cover with lattice strips. Seal and flute edges. Lightly sprinkle top with sugar, if desired. Cover edge with foil. Bake in preheated 425 degree oven for 20 minutes. Reduce heat to 375 degrees and bake 30 more minutes. Remove foil the last 15 minutes. Cool pie on wire rack.
Country Time Lemon Loaf

1 Servings

1 c water, Warm
1/3 c sugar
1 T active dry yeast
1/4 c vegetable oil
2 lg eggs, lightly beaten
1 t salt
1 T lemon peel, Grated
4 c bread flour, (4 to 4 1/2)
1 egg white mixed with 1 teaspoon water
pearl sugar

Combine the warm water and sugar in a large mixing bowl. Dissolve the yeast in this mixture and let sit until foamy.
Stir in the beaten eggs, oil, salt and lemon peel.
Add I 112 cups of flour and blend well. Beat well for 2 minutes.
Add enough remaining flour to make a soft dough. Turn out dough on to a lightly floured surface and knead until smooth and elastic.
Place dough in a greased bowl, turning to coat all sides. Cover and let rise until double. Punch down dough. Shape as desired to make either a pan or a free loaf.
Place loaf in greased loaf pan or on a greased baking sheet. Cover and let rise until double. Brush loaf with egg white and sprinkle with pearl sugar. Bake in preheated 350 degree oven for 30 minutes. Remove from pan and cool on a wire rack.

Illinois State Fair 1995