Tag Archives: pie

9-Inch Single Pie Crust

23 Nov

9-Inch Single Pie Crust

Ingredients:

*1 ¼c. all-purpose flour (I store my wheat flour and all purpose flour together. So it will be about half of each kind, makes me feel a smidge less guilty. hahaha You can taste that it is part wheat. Whatever. Still yummy! ;o) )
*½ tsp. salt
*½ tsp sugar
*1/3 c.+ 1 Tbsp. butter (room temp)
*Ice water (probably about ¼ c or a little more if needed)

Procedure:

Combine flour and salt in a bowl.

Cut in butter until you get pieces that are about pea-sized.

Sprinkle the ice water by about a tablespoon at a time over the flour mixture.

Gently, turn the dough with your fingers so it gets exposed to the water. Not mixing, just moistening. Gradually, all of the flour mixture will be moistened. Gently pat the dough into a ball.

If you are not ready to use the dough yet just wrap in Saran Wrap and keep in the fridge.

Ready to roll? Lightly flour your work surface and place the dough ball on the surface. Handle the dough as little as possible. Starting in the center, roll the dough out into a circle shape, about 1/8″ thick.

 

 

 

 

 

 

 

 

 

Place the rolling pin in the middle and gently fold the crust over the rolling pin.

 

 

 

 

 

 

 

 

 

Lift the dough onto your pie plate and unfold it . Go slow… “Keep Calm and Bake on!”

The Edge
Run a sharp knife around the edges of the pie plate, cutting off the excess dough.

 

 

 

 

 

 

 

 

Then use thumb and fingers to make a wavy edge on the crust. Or a fork pressing around the edges to get little lines.

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Pumpkin Pie

31 Aug

Pumpkin Pie

Ingredients:

* ¾ cup granulated sugar
* 1 teaspoon ground cinnamon
* ½ teaspoon salt
* ½ teaspoon ground ginger
* ¼ teaspoon ground cloves
* 2 large eggs
* 1 can (15 oz.) 100% Pure Pumpkin
* 1 can (12 fl. oz.) Evaporated Milk
* 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
* Whipped cream (optional)

Procedure:

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

It cracked but it tasted so good!