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It's (nearly) Fall- let's DO this!

Finally we are able to gather with friends and family and also to gather our harvests. It's a time of celebration. Although the pandemic is still with us, we can work around it using vaccines but also by using our outdoor spaces. We can do this.

I see many new registrations for the foraging map. This is exciting. I am hoping that more fruit bushes and trees can get added to the map.

I also have been communicating with our Volunteer Harvesters and those who interested in us picking their fruit.

We will be checking out locations this week and getting a pick organized soon.

Meanwhile, here's a tempting Fruit Pie dough recipe for you.

Pie Pastry

I usually make enough for 2 covered pies. the extra dough if you only want to bake one pie, can be wrapped in plastic and frozen for later.

I have been making this recipe since I was 10! It is flaky and superb for fruit and meat pies both.


5 c. all purpose flour

1 tsp. salt

Stir together in a large bowl.

1 # cold shortening for flakiest pastry

1/2 and 1/2 with unsalted butter- better flavour, but not as flaky

Cut into pea sized pieces with a pastry blender or two knives. If you use a food processor, just pulse and stir the mixture down often.

In a measuring cup, 1 egg, beaten,

1 Tbsp white vinegar

Fill to 1 c. level with cold water.

Using a fork add the liquid to the flour mixture. Stir until just blended. You can use your hands to bring the mixture together.

Try not to over heat the dough when you finish it.

Divide into flat rounds and chill until you are ready to use it.

Baker's trick: place a round of dough onto a floured board and use your rolling pin to soften the fat. It will stay nice and cold that way.

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