Olallieberry Pie". I shared this all butter pie crust (from Ina Garten) as a tutorial (and it's gotten a lot of views).
In the Fall, I believe that Pumpkin Pie is one of the most traditional desserts that graces a Thanksgiving table. Pecan comes in as a close second. Some years, I like to try new pumpkin desserts-- like Pumpkin Ice Cream, or Pumpkin Pana Cota. This year, I wanted to make traditional pumpkin pie. I wanted to try the shortening and butter approach of making a pie crust. One of my most trusted internet recipes sources, King Arthur Flour, had several pie crust recipes. I watched their video, and I was totally sold on making a pie crust without a food processor! There are four kitchen tools/supplies that you need, for this technique-- a rolling pin, parchment paper, a pastry cutter (you could use two forks) and and a spray bottle. For those of you who say you hate to bake-- and worse, that believe you can't make pie crusts... watch and see.
Measure your 3 cups of unbleached flour (of course, I only use King Arthur Flour), salt and 1/2 cup shortening (a printable recipe card is at the end of this post). Cut the shortening in until it's the size of small peas. I have to admit, it wasn't hard work at all.
Spread the shaggy dough on top of parchment paper. Take one side of the parchment paper and fold it over the dough and press down.
It's fun to play with my food.
Here's a more traditional crimp.
Here's how I did it, from an earlier post for a two-crust pie.
For my second pie, I snipped the dough with kitchen shears...
That's kind of fun-- a checkerboard crust.
FINAL NOTES: The prepared pie crusts should be chilled for at least 30 minutes before using. Yes, you can freeze these as well, and use them another time-- like the day after.
I simply don't see a need to buy pre-made pie crusts. Have you read the ingredients lately? I actually find pie crusts on the therapeutic side to make. There's something really satisfying when I roll out a pie crust and crimp it. It feels like a true accomplishment. Of course, the question is-- is this a good recipe?
VERDICT: This dough is very easy to work with, and rolls out beautifully. I found the pie crust to be truly tender. My husband really liked the pie crust a lot. He says it's just like his mom's old-fashioned pie crust. I still am a big fan of all-butter crusts, and I'm a tart kinda gal. I gave my husband the crust, and gutted the pumpkin pie. Considering I had some rather generous helpings of my revised sweet potato casserole (coming up soon), that was probably a better idea.
I was hoping to embed the King Arthur Video on this post, but I'm a little leery about playing around with HTML codes within my template. So, instead, here's the link to see this really cool pie crust technique.
A printable recipe card is at the end of this post, and at the end of the video.
I keep saying-- King Arthur Flour doesn't pay me to promote their products, website or recipes. I do it, because I'm a very happy customer, and I have great results with their recipes. Plus, they're nice people to deal with on the phone.