Recipe - Individual Pesto Pizzas With Mushrooms And Olives

2 tablespoon Butter
3 pound Fresh plums; pitted,
quartered
One half cup Sugar
1 teaspoon Ground cinnamon
1 pn Salt
One half cup Water
2 tablespoon Cornstarch
2 cup Flour
One half teaspoon Salt
1 One half teaspoon Sugar
Three fourths cup Lard
3 tablespoon Ice water ; (to 4 tbspns)
6 Scoops Vanilla Bean Ice
Cream

Preheat the oven to 375 degrees. In a large saute pan, over medium heat,
melt the butter. Add the plums and saute for 2 minutes. Stir in the sugar,
cinnamon and salt. Continue to saute for 2 minutes. Whisk the water and
cornstarch together. Mix well. Stir the water mixture into the plum
mixture. Bring the liquid to a gentle boil and cook for 2 minutes. Remove
from the heat and cool completely. In a mixing bowl, combine the flour,
salt, and sugar. Add the lard and work it in with your hands until the
mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, and
work it in with your hands, forming a smooth ball of dough. Divide the
dough in half and wrap each ball in plastic wrap. Refrigerate the dough for
30 minutes. Remove the dough from the refrigerator and let the dough sit
out for 5 minutes before rolling out. Roll out each dough on a floured
surface into a circle about 12 inches in diameter and 1/8inch thick. Cut
each round of dough out into six 6inch rounds. Gently fold 6 circles of
dough and unfold each round into a 4inch individual pie pan. Pour Three fourths cup
of the filling into each pastry shell. Place the remaining 6inch rounds
over the filling, trimming off the excess. Crimp the edges of the pie
crust, sealing the pie completely. Place the pies on a baking sheet and
bake until golden brown, about 25 minutes. Remove from the oven and cool
for 5 minutes, before serving. Serve each pie with a scoop of ice cream.
This recipe yields 6