Aaahhhhh. Thanksgiving pies. We have mince, pumpkin, cranberry-walnut and apple. There’s nothing quite like the old-fashioned goodness of a home made pie.
For those of you that asked, here is my pie crust recipe. It comes from The Joy of Cooking: All About Pies & Tarts and it’s never let me down.
Using a rubber spatula, thoroughly mix in a large bowl:
2 1/2 cups all-purpose flour (I use King Arthur)
1 tsp white sugar
1 tsp salt
1 cup solid vegetable shortening
Break the shortening into large chunks then add it to the flour mixture. Using a pastry blender, cut the fat into the dry ingredients. When you are through, some of the fat should remain in pea-sized pieces; the rest should be reduced to the consistency of coarse crumbs. The mixture should seem dry and powdery and not pasty or greasy.
Drizzle over the flour and fat mixture:
1/3 cup plus 1 T ice water
Using rubber spatula, cut with the blade side until the mixture looks evenly moistened and begins to form small balls. Press down on the dough with the side of the spatula. If the balls of dough stick together, you have added enough water; if they do not, drizzle over the top an additional 1 to 2 T of ice water.
Cut in the water, again using the blade of the spatula, then press with your hands until the dough coheres. The dough should look rough, not smooth. Divide the dough in half, press each half into a thick, flat disk, and wrap tightly in plastic.
Refrigerate for at least 30 minutes, and preferably for several hours, or for up to 2 days before rolling. The dough can also be wrapped and frozen for up to 6 months.
Simple, right? It’s a slightly different version than the pie crust my mom used to make. There’s a bit more flour and she didn’t put in the sugar and she didn’t chill hers before rolling it. But I’ve had great luck with this recipe and would highly recommend it. Besides, if it doesn’t turn out right, all you’ve lost is some flour and Crisco. Relax and start over.
Happy Thanksgiving to all of you.
I’m thankful that you keep coming back to read what I’ve written.
I’m thankful for your comments and advice and jokes.
I’m thankful for the inspiration of bloggers and knitters and spinners everywhere.
Enjoy yourself this Thanksgiving, whatever you do and wherever you go.