Temperature: 350° F

Ingredients

Instructions

Weigh flour, sugar, and salt in medium bowl and mix together with one hand. Cover with plastic wrap and refrigerate 10 minutes.
Cut knife size pieces of chilled shortening and butter on top of chilled flour. With one hand cover pieces with flour, then blending them together with finger tips. Keep putting loose flour from sides and bottom of bowl back on top of mixture to prevent it from sticking to the fingers.
When it looks like cornmeal with a few pea sized chunks, recover and place in fridge for 15 minutes.
Uncover chilled pie dough meal and scatter 1 tsp of vanilla extract over it. With one hand mix it together. Keep adding 1 tsp at a time until it forms a ball that doesn't crumble--depending on the weather you may need more or less vanilla. Cover and Refrigerate 15 more minutes
Then roll out on a floured surface to get an even thickness (dough will crack a little). Take pieces of dough and press them into Emile Henry's small 5" mini pie dish (around bottom and sides). Chill one last time for 15 minutes.
Preheat oven to 375°F. Line pie crust with parchment and fill with dried beans and bake blind for 7 minutes. Remove parchment and beans, and continue baking another 7 minutes. Reduce heat to 350°F, and scoop jam into pie. Bake for 35-40 minutes.
Let cool for 10 minutes and serve. (Makes one 5" mini pie).