Pear Pie

Last summer, our neighbor gave us pears from their farm. I canned them to use throughout the year. Tonight, Clayton made a pie with them.

Crust:
4 cups soft white wheat four- freshly ground
1/2 tsp salt
1/2 cup coconut oil
10-14 T cold water
(I used a deep dish pie pan that was my grandmother's.)


Filling:
4 cups of canned pears from last summer!
2 T arrowroot flour (or regular flour)

Grind soft white wheat berries into flour.  Place 4 cups of flour in the food processor with the salt.  Add the coconut oil (it will be solidified, so it will be thick and white in color).  Pulse the food processor until the coconut oil is combined.  Then add the water, 1 tablespoon at a time, and pulse the food processor.  Add water until the flour mixture begins to turn into a ball.  You want your dough to stick together but not be too wet.  If it gets too wet, just add a little more flour.  When it is the right consistency, remove it from the processor and divide it into 2 balls.  One will be for the crust and the other for the top.


Put flour on the surface you are going to roll the dough out onto.  Place the ball in the center and put flour on top of it.  Roll out the dough into a circle.  It will be about 1/4 inch thick.  Then place the piece of dough into a pie pan and smooth the bottom.  Tuck the edges of the crust under and pinch them all around the edge of the pan.

Now it is time to put your pears into the pie pan.  Before I did this, I poured them from my canning jar into a bowl and added 2 T arrowroot flour to the juice, so it would thicken as the pie cooked.  Otherwise the pie would have lots of liquid in it after it cooked.  You could also just add some of your freshly ground flour.





Then you can use your other ball of dough and roll it out as well.  I usually roll mine thicker than my crust.  Cut the dough into strips and arrange them on the pie in a basketweave formation.