Pie Crust
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.
i haven’t thought about thanksgiving really, except for ordering a turkey! i don’t normally like it, but this is a stuffing i could totally get behind 🙂
beantownbaker — November 11th, 2013 @ 9:10 pm
I’m not a fan of stuffing either (technically this is dressing since it’s cooked outside the bird), but this stuff is a meal in itself. We could not stop eating it.
I love every ingredient you used in this stuffing 🙂 it looks amazing and perfect!!!
This stuffing was hands down the best I have ever eaten! I had every intention of watching my diet and portions during Thanksgiving but couldn’t resist a second helping of the stuffing!
beantownbaker — December 1st, 2013 @ 6:51 pm
Glad you liked it so much 🙂 I completely agree. When Hubby and I first tasted it, we were hooked. I’ll never try another stuffing recipe.