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 »

12 Responses to “Pumpkin and Chocolate Caramel Corn”

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Kris — October 30, 2009 at 1:38 pm

I think I’m going to have to try this recipe this weekend. Thanks for posting it!
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2

stephchows — October 30, 2009 at 2:17 pm

what a great idea using the kisses!
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3

Molly Jean — October 30, 2009 at 10:19 pm

What a great twist on caramel corn!
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4

nutmegnanny — October 30, 2009 at 10:41 pm

This is perfect for Halloween…delicious!
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We Are Not Martha — October 31, 2009 at 2:18 am

Mmm I’ve seen this in a few places and have been craving it!! I didn’t realize it used the pumpkin kisses 🙂

Sues
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bridget {bake at 350} — October 31, 2009 at 12:40 pm

Now, this is a FUN idea!!! Pumpkin + popcorn, who knew? 😉
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Anne — October 31, 2009 at 2:09 pm

Wow that looks amazing and the last photo is stunning!
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TidyMom — October 31, 2009 at 2:17 pm

ok, this is the second post using those kisses – HOW have I not seen them in the store???……I think I try and stay away from the candy section! LOL

This sounds AMAZING!! Thanks!!

~TidyMom
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Melissa — October 31, 2009 at 4:46 pm

I love the pumpkin spice kisses. What a great way to use them. Thanks for sharing and I am definitely going to try this recipe!
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oneordinaryday — November 1, 2009 at 12:26 pm

I keep seeing great ideas using those kisses and they’re always being melted first. Genius. I’m going to try this, but with air popped popcorn instead. Sounds awesome.
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Ingrid — November 2, 2009 at 6:55 pm

You’re right about those Kisses, one is enough. I used some in brownies and they were even better than eating them straight out of the wrapper.

Love your popcorn and I have some of those kisses left over.
~ingrid
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Liesl — November 3, 2009 at 9:31 pm

This recipe looks amazing!! I love those Pumpkin Spice Kisses!