Pie Crust

  

Pie Crust

Getting a pie crust to be flaky can be tough, but not impossible. The secret (without using actual croissant dough) is to use cold ingredients, cold water, and frozen butter and then work quickly.

Use this recipe with your favorite pie!

Yield:
2 pie crusts, or one bottom and a top crust


Ingredients:
2 1/4 c flour

2 sticks (1 cup) frozen butter

1/4 c sugar (if you use liquid sweeteners, you may compromise the texture)

1 tsp salt

1/4 c water (more or less until dough forms ball)

Directions for Preparing the Dough:
1) In a food processor, add the flour, sugar, and salt. Pulse a couple times to mix.

2) Cut the frozen butter into medium chunks. Add butter to the flour mix and pulse several times until the butter is mixed.

3) While the food processor is running, slowly add the water, a tablespoon at a time, until the dough starts to gather in a ball.

4) Finish packing the dough into a ball and wrap tightly in plastic wrap.

5) Set the dough in the refrigerator for a minimum 45 min to an hour or up to two days in advance. The point is to have cold dough. Any more than 2 days and you will start to lose texture and color.

Directions for Forming the Dough:
1) Remove the dough from the refrigerator and allow to sit on the counter for five minutes. Cur the dough piece in half (weigh each half if you want them exact).

2) On a floured surface, and working quickly, take one of the halves, and roll it out to about an inch wider diameter of the pan you will be baking it in.

3) Wrap it loosely around a rolling pin to transfer it to the pan and unroll it.

4) Lightly fit the crust to the pan. If it rips, use some of the extra from the sides to fill in the holes.

5) Cut the edge of the dough so that it leaves enough to be tucked on the edges.

6) Shape the edges using any fancy method you prefer. 

7) Poke some holes in the base of the crust.

8) Place the crust in the refrigerator for at least 20 minutes before adding pie filling.

9) If you are using the other crust as a topper, use the rolling pin trick to place it on top of the pie before crimping the edges.

Pumpkin Pie

 

Pumpkin Pie

I really enjoy homemade pumpkin pie. I am a fan of custards and I appreciate the flavor of pumpkin as well. Generally speaking, I dislike commercial pumpkin pies because they are too heavy on their spices. I have served my pumpkin pie to many and only one has ever said they disliked it. The light flavor comes from leaving out all the heavy spices and enjoying the flavor of pumpkin! The nice thing about this recipe is that it works with pumpkin, sweet potato, carrots, butternut squash, and other meaty winter squashes!

Use this recipe with homemade crust!

Yield:
1 pie, (sometimes two if watery or you add slightly more puree)


Ingredients:
2 cups pumpkin puree (I use boiled pumpkin and put it in a blender with a little bit of the water it is boiled in) You can get a richer flavor and texture by baking the pumpkin in a shallow dish with water.)

1 can evaporated milk
2 eggs

3/4 c brown sugar
1 tsp vanilla flavoring

1 tsp ground cinnamon

1/4 tsp ground nutmeg

light dash cloves (optional)
1/2 tsp salt


Directions:
1) Preheat oven to 400 degrees F.

2) Add all ingredients to a blender or stand mixer. Alternatively, add them into a bowl and use an immersion blender.

3) Blend until mixed.

4) Pour into prepared crust(s).

5) Bake in preheated oven for 40-50 minutes. Pie will be just barely jiggly when it comes out and will set when cool. You can test by inserting a knife into the batter and it will come out clean.