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Peach Melba Pie with butter on top

It’s November and tis the season for yummy pies! Truthfully, I think pies are good any time of the year, but there is something about November with pumpkin pie, apple pie, chocolate pie…

Pie recipes often call for shortening and we wanted to know, can butter be substituted and still make a flaky crust? Since I am still trying to figure out how to make a perfect pie crust (and I took Home Ec, too!), I put my mom to the task. She makes the best pie crusts. The fillings are really good, too. She set about substituting Tillamook Butter for shortening in her favorite pie crust recipe. And the result: “The crust was REALLY flaky,” she said.

Just in time for you to make your favorite Thanksgiving pie, here’s the pie crust recipe and a pie that my mom just happened to whip up, and my dad got to enjoy, for this little experiment.

Mary Jo’s Pie Crust (Nope, my mom’s name isn’t Mary Jo)

Yield: 6-7 single crusts or 3 double crusts

5 cups flour
2 cups cold Tillamook Unsalted Butter (1 lb)
1 teaspoon salt
1 whole egg

Place several ice cubes and about 1½ cups of water in a 2-cup measuring cup and then set aside. Break egg into a 1-cup measuring cup, beat slightly, and then set aside. Cut the butter into small cubes and then set aside. Mix together the flour and salt.

Using two knives or a pastry cutter, cut the cubes of butter into the flour until the mixture resembles a crumble. Do not over mix. The tiny balls of butter will make your crust flaky.

Pour enough of the iced water into the measuring cup with the beaten egg to make 1 cup. Pour the egg/water mixture into the crumble and mix with a spoon or your hands just until all of the flour has been incorporated. Divide into 6 balls.

On a floured board, immediately roll out the crust(s) you plan to use right away. Chilling your crusts after shaping and placing them in pie plates while you make your filling or before baking will reduce shrinkage.

This crust keeps well for several days in the refrigerator and also freezes well. Tightly wrap the balls of dough you will not be using in plastic wrap. Place the wrapped balls in a freezer bag or foil and refrigerate or freeze. Thaw frozen balls in the refrigerator when ready to use. If you don’t want to make a crust every time you want a pie, just pull out a ball of dough, defrost it a little and voila, you are ready for your filling!

The traditional pies are my favorite for Thanksgiving, but sometimes it’s nice to try something a little different. Need a pie idea for your holiday meal? How about this one? It is also really great for summer with a scoop of Tillamook Vanilla Bean Ice Cream.

Peach Melba Pie

Yield: 1 pie

4 cups fresh peaches (peeled and sliced)
4 cups fresh raspberries (rinsed)
1 cup sugar
5 tablespoons flour
1 teaspoon cinnamon
2 tablespoon Tillamook Butter (cut into small pieces)
2 pie crusts
Egg wash

Preheat the oven to 400 degrees and then roll out and place one crust in a pie plate. Using a knife, trim the crust to the outer edge of the pie plate. Chill. Roll out the second crust and then place it on a cookie sheet and chill until ready to use.

Place the peaches and raspberries in a large bowl. Mix together the sugar, flour, and cinnamon. Pour the sugar mixture over the peaches and raspberries and gently toss, trying not to break up the raspberries. Pour the fruit mixture into the chilled pie crust.

Place the small pieces of butter on top of the fruit. Slightly wet the outer edge of the crust with water. Place the second crust on top of the fruit, pressing the edges to seal. Using a knife cut off the extra dough from the top crust leaving about ½ inch beyond the edge of the pie plate. Tuck the extra dough UNDER the edge of the bottom crust to fully seal. Crimp the edge and prick or cut the top crust to vent.

Make an egg wash using 1 egg and a small amount of water, and lightly brush the top crust with the egg wash. Bake for 45-50 minutes or until the crust is golden. Serve with Tillamook Vanilla Bean or Old Fashioned Vanilla Ice Cream.

Note: This pie is juicy, especially if the peaches are very juicy and/or the raspberries break up during mixing.



Wow. I love your site! This is my first visit here, as you can probably tell.I psenorally can't get by without my Pyrex pie dishes when baking pies. Here's the curious thing, though: My Mom has a round Pyrex cake dish. The other one broke years ago. She doesn't use it much, but me, I wanted a complete set in which to bake a traditional two-layer cake. (Most of my family are not into cooking all that much — for them, a cake dish is a 9 13!)So when I realized last year that my 1960s oven has seen better days, it occurred to me that it would be so much better to compensate for how unevenly it heats by baking cakes in a Pyrex dish — but all that's on store shelves nowadays are the pie dishes!I want to see all my baked items through those great dishes. If one side bakes faster, you can simply turn them around and easily watch them from the underside.For the life of me, I can't figure out why Pyrex discontinued the very dish that started their company so many decades ago.I wrote to them and they confirmed that the cake dishes are gone.All that are left on the market are the metal kind. They get scratched and dented up in my crowded cupboards pretty fast.Now I'm on eBay searching — and finding that the vintage Pyrex cake dishes are a pretty penny!

December 10th, 2012 at 5:17 pm

Tillamook Team

Hi there!
I'm so glad you found our site! I love to hear that you're a baker! I wish you the best of luck hunting down one of those great Pyrex dishes to bake those cakes! If you're a chocolate frosting lover, you might enjoy this tasty recipe from the Tillamook Kitchen!

All the best,
Amalya, of the Tillamook Team

December 11th, 2012 at 12:02 pm
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