This easy pie crust recipe was developed
by a famous New Jersey hiker, Patti Daley,
for whom it is named. Always busy with
hiking, she still managed to have a pie
on hand for company.

Sift together into  8” or 9” pie plate:
2 cups + 6 Tablespoons Daisy Pastry Flour
2 tsp sugar
 

Whip together and pour over the flour
mixture:

1 ¼ tsp salt
2/3 cup salad oil

3 Tablespoons milk

The filling is 4 cups of black
raspberries, mixed with 1/4 cup
fruit juice and 2 tablespoons of
corn starch. Mix and let it sit
to mellow the flavors for 15 minutes.

Pat the pie crust into the pan,
reserving 1/2 cup of the mixture
to sprinkle on the top of the pie.
Spoon the fruit mixture into the pie
crust, crumble the pieces of flour
mixture on top. Bake at 400 degrees F
for 10 minutes and then for 30-40
minutes at 350 degrees F.

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Daisy Flours are milled by McGeary Organics
Lancaster, Pennsylvania 800-624-3279