I have had many requests for my special pie crust, so here it is. This recipe is extremely fast and easy – always delicious and reliable! You’ll never roll out another pie crust the old way again!
Place 1 ½ cup all-purpose unbleached flour + 1 ½ teaspoon sugar + ¼ teaspoon salt directly into ungreased pie pan.
Into a glass measuring cup put ½ cup coconut oil and 2 Tablespoons cold milk. Mix with fork until milky.
Pour over flour mix in 9” pie pan, and mix it all together. Press the mix onto the pan until it resembles a regular pie crust. Be sure to leave enough up on the sides to squeeze into a fluted rim. It’s light and flaky. No one ever leaves the edge of this crust on the plate!
As you can see, I’ve substituted coconut oil for canola oil I used in the original recipe. I believe coconut oil is a much healthier oil to use – and it might even enhance the flavor!
If you would like to experiment with this crust, you might look at my post on Cherry Crumb Pie.
A special thanks and big hug to my brother, Hilton Jones, who was my guest poster while I was away from my blog for several weeks. I spent many years living in California at different times in my life, but I had not been there to really re-live some of those days in a long time. I’m back home now, full of stories and pictures of my trip to California to visit family and friends, so you’ll be hearing about it for the next few weeks while I catch up on my gardening here in Hawaii.
Part of my journey included chauffeuring a friend who had recently had total knee replacement. The first Sunday I was there, he wanted to visit his favorite breakfast spot in Palo Alto. To our surprise, California Street was closed off for a Sunday Farmers’ Market. We managed to find a parking spot, eat a hearty breakfast, then wander through the market to sample the many varieties.
There was almost too much to take in, and of course, there wasn’t much of it I could bring back home. Still, I had loads of fun talking with the vendors, buying a few things to eat while I was in California, telling them about my “gardening blog,” taking pictures to show my fans. This first post (there will be several) is about the variety of fruits I found there. I still didn’t get pictures of everything, even after making two Sunday visits to the market!
In 1997, the Urban Village Farmers’ Market Association was formed to provide local and regional foods. This page gives information on the other markets that are part of this non-profit association. Some are year-round markets, others are seasonal. If you are traveling through California, please stop and support this wonderful phenomenon.
One of the first stops I made was to the Triple Delight blueberry stand, since I try to eat blueberries every day. They are so delicious and super good for you. These were some of the plumpest and brightest blue I’d ever seen. I quickly got over my shyness and asked to take a picture of this lovely couple. I visited them a second time before I left to come back home to Hawaii. Both Sundays, there was a line-up of people waiting to get their blueberries. May they never run out of blueberries, because I promise to come back to visit again!
Apricots have such a short growing season, so I was happy to be there on a weekend when they were on display. I had tried some from a local grocery store earlier in the week but they weren’t nearly as tasty as these from the market! Various vendors displayed combinations of apricots, raisins, cherries, and peaches.
Of course, we had to taste their fresh raspberry jam. My friend loves to make jam and calls it his “retirement therapy.” He bought a jar of theirs to take to his house. My luggage was already getting over-stuffed or I would have brought a jar home, too. Here you can see other products from the Prevedelli Farms.