Pie Crust

Monday, November 17, 2008

I’m going to be posting the recipes I used for my pie competition over the next couple of days. The first thing needed when baking pies is a crust. I’ve actually never made full sized pie crusts before. I went with a William Sonoma recipe that is similar to most pie crust recipes out there. I used butter flavored Crisco and the crusts turned out flaky and delicious. I made 4 crusts even though I only needed 3 just in case I needed that extra one.

See WS link for ingredient list for 1 pie crust and for food processor method. I made sure everything was VERY cold before making my crusts. I measured the ingredients into bowl and put them in the freezer for 45 minutes. I also put my mixing bowl and pastry cutter into the freezer for about 20 minutes.

Pie crust – from William Sonoma
For a 9-inch double-crust pie:
2 1/4 cups all-purpose flour
3/4 tsp. salt
3/4 cup vegetable shortening
6 to 7 Tbs. cold water

Combine the flour and salt in a mixing bowl and toss together. Add the shortening. With your fingertips, 2 knives or a pastry blender, blend the ingredients together, working quickly, until you have a mixture of tiny, irregular flakes and bits about the size of coarse bread crumbs. Sprinkle on the water, 1 Tbs. at a time, stirring gently with a fork after each addition. Add just enough water for the dough to form a rough mass.

With floured hands, pat the dough into a smooth disk (or into 2 disks, one just slightly larger than the other, if you are making a double-crust pie). The dough is now ready to use. It is not necessary to refrigerate the dough before rolling out (unless you included some butter), although for convenience it may be covered with plastic wrap and refrigerated for up to 2 days.

Dessert, Go-To Recipes, Pies and Tarts

3 comments »

11 Responses to “Pumpkin White Chocolate Chip Bars”

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stephchows — October 27, 2009 at 2:26 pm

mmm they look so super moist!
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2

Cupcake Activist — October 27, 2009 at 4:11 pm

Yum! Those look really good! I’ve never tried white chocolate with pumpkin.
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nutmegnanny — October 28, 2009 at 1:41 am

Wow white chocolate and pumpkin! What a delicious combination…yum!
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Erin — October 28, 2009 at 2:02 am

I made those last year, and MAN OH MAN aren’t they good!
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5

Sweet and Savory — October 28, 2009 at 4:01 am

I have in the oven, a chocolate-pumpkin streusel brownie. Now, I want to make this too.

You have great recipes. Thanks.
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The Novice Chef — October 28, 2009 at 4:03 am

These look delicious! And I totally do not blame you for having a couple before taking them to give away!
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bridget {bake at 350} — October 31, 2009 at 12:44 pm

I love that you ate 2 while you were cutting them! 🙂 That sounds familiar!

They look wonderful!
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Tessa — October 31, 2009 at 5:33 pm

These are the same bars I made, but I added cinnamon chips per recommendation from Maria at Two Peas in their Pod. They were great! Glad to see they turned out well for you too!
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Ingrid — November 2, 2009 at 7:05 pm

I totally agree I’m not crazy about chocolate and pumpking together. Another great flavor with pumpkin (in my opinion) is gingerbread.

I’m definitely adding this to my list of pumpkin recipes that will be baked from here until the kiddos say no more! 🙂
~ingrid
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Jade — November 3, 2009 at 10:13 pm

I love making bars. These look amazing. I will definety try these soon!
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Jessica — October 29, 2010 at 1:21 pm

I made these last night to take tailgating at a college football game tonight and they are SO yummy! I used semisweet chips instead of white chocolate, but I bet they’d be good either way! I’m Really glad you warned that the mixture might look like it curdled after adding in the pumpkin, because I think it would have freaked me out and I would have thought I did something wrong!