From The Garden: Grape Pie and Easy Butter Whole Grain Pie Crust Recipe

Every year I try to make grape pie from a large sweet concord type grape that grows in my garden.   It takes a little work, but the results are so delicious your family will help. This week  I made 3 pies.  Baked this one and froze the other 2 unbaked.  We have something yummy to look forward to.  Here's how to make a grape pie:   Wash 6 Cups of Grapes.  Squeeze each grape and separate the skin from the pulp.  Save skins.  Simmer the pulp until it becomes liquid.  Press pulp through a sieve to separate the seeds from the juice.  I add about 1/4 of a Cup of water to help rinse a little more juice out of the pulp.  Whisk into the juice 2 heaping Tablespoons of Cornstarch. Add   3/4 cup to 1 Cup of Sugar depending on the sweetness of your grapes. Add grape skins and bring to a boil,  stirring and watching that the grape filling doesn't burn or stick.  The filling will thicken and thicken more  when cooled. I let the filling cool while I prepare the Pie Crust.  Now add the beautiful filling to your unbaked crust.  Top with crust.  Seal edges and slit top.  Sprinkle lightly with sugar.  Bake at 375 for about 40 minutes

Here is an Easy Butter Whole Grain Pie Crust Recipe.  I have never seen this recipe in print.  It was inspired by a recipe a friend gave me 20 years ago.  Super Simple:

Makes a double crust.  Carefully melt 1 Stick of butter (1/2 Cup) with 1/4 Cup Water.  In a bowl whisk together 3/4 cup Unbleached Flour and 3/4 Whole Wheat Pastry Flour.  Pour butter/water mixture over Flour mixture.  Mix well and cool in refrigerator for about 30 minutes.  Divide dough in two.  TIP:  Take a 2 gallon ZipLoc Bag and slit 3 sides.  Roll your pie crust in between the ZipLoc Bag.  Loosen the top and the bottom. Holding onto the ZipLoc Bag carefully position your crust over the pie plate. For the top Crust I roll it out in between the Ziploc Bag.  I then put the pie plate and top crust back in the refrigerator so that it can chill.  The pie crust comes out very flaky, because the crust is chilled and is able to flake with the heat of the oven.  Recycle tip:   I keep the folded ZipLoc Bag in the freezer and am able to reuse it many times.  The 2 Gallon ZipLoc bags also are great for freezing an uncooked pie.