Pielette

I've been craving this fruit pielette for several days, but we didn't have any fruit. But I went over to Nana and Papa's for the 4th, and Nana of course gave me so much fruit and food that our fridge got magically full again. Then I got some vanilla Haagen-Dazs from a local grocer, because it was on sale, and voila! Deliciousness. The recipe, should you desire to make some yourself, is below.

Crust:
1 c. shortening
2 c. flour
1 T. vinegar
1 t. salt
1/3 c. milk
(This makes enough dough for a whole pie, including top crust, so I just made a half-batch for this pielette).
Use a pastry cutter (or knives, or your fingers) to mix the shortening in with everything else. Roll it out thinly on a floured surface (you'll probably have to flip it over once so it doesn't stick too badly) and transfer to a cookie sheet.
Fruit:
5 c. fruit (I used plums, apricots, and strawberries, but anything works)
1 T. corn starch
1/3 c. sugar
(I only made half of this too)
Cut the fruit into pieces; I did 8 pieces per plum/apricot and quartered the strawberries, but you can really do whatever you want. It gets all mushy anyways! Stir it all together and pour into the center of the flat crust. Fold the outer edges of the crust over the filling (avoiding holes, if at all possible, but it's usually not--just means some of the juice will trickle out. And possibly burn, so have the oven fan on!) and bake at 400 degrees (375 on convect) for ~35 minutes, or until bubbly near the center. Remove, let sit for 20 or 25 minutes (otherwise all the fillings will plop out), and eat! Delicious with ice cream, whipped cream, or half-and-half.