• 3 cups Cake and Pastry flour
• 1/2 lb Crisco® shortening
• 1 tsp salt
• Ice cold water

2.   Cut the Crisco into flour and salt using a pastry cutter until it is in small pieces 1 to 4 mm in diameter. Add just enough ice cold water, maybe 4 to 6 Tbsp to allow the pastry to hold together.  Put in the freezer for a few minutes while preparing the filling or use immediately.  Don't let it warm up.

3.   Roll out on wax paper that has been dusted with flour.  This crust is very tender and tends to tear. Wax paper helps getting it into the pie plate in one piece. Patches, if needed, can be made with scraps and "cemented" into place with beaten egg or milk. Use a beaten egg or milk to seal the crust and glaze the top. Try sprinkling the top with coarse sugar.

4.   Bake for 20 minutes at 425°F and then for 40 minutes at 350°F.

     Mix ingredients well. Use a large, deep 9 or 10 inch pie plate with the pie crust all inside the plate to avoid boiling over. Use a beaten egg or milk to seal the crust and glaze the top. Try sprinkling the top with coarse sugar. 

      Each receipt makes one pie with a top crust except the pumpkin that is for two single crust pies.

• 5 cups sliced pears
• 1 Tbsp lemon juice
• 1/2 cup Demerara brown sugar
• 1/2 tsp ginger

3 Tbsp corn starch

• 2 large eggs, beaten
• 1 can pumpkin (28 oz or 796 mL)
• 1 cup Demerara brown sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp salt

1 can Carnation® evaporated milk

• 7 cups apple slices
• 1 cup sugar, we prefer Demerara brown
• 5 Tbsp flour
• 1 tsp cinnamon

1/2 tsp nutmeg

This is for wild blueberries found in Temagami. It may work for other berries as well.

• 4 cups blueberries
• 2 1/2 Tbsp corn starch
• 3/4 cup sugar

• 1 can peach slices (28 oz or 796 mL) perferably "packed in juice"
• 2/3 cup dark raisins
• 2/3 cup light brown sugar, packed down
• 3 Tbsp corn starch
• 2 Tbsp lemon juice
• 1/2 tsp ginger
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp cloves