Here's to my first pumpking pie! From (not completely) scratch!
|Pumpkin Pie! sitting on my not-so-glamorous dining table...|
Paula's Perfect Pie Crust
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon fine salt
- 3 tablespoons granulated white sugar
- 1/4 cup vegetable shortening, cold
- 12 tablespoons butter, cold and cubed
- 1/4 cup to 1/2 cup ice water
In a large mixing bowl, sift together the flour, salt and sugar. Add the shortening and break it up with your hands (or grind in a food processor) as you start to coat it all up with the flour. Add the cold butter cubes and work it into the flour with your hands or a pastry cutter. Work it quickly, so the butter doesn't get too soft, until the mixture is crumbly, like very coarse cornmeal. Add the ice water, a little at a time, until the mixture comes together forming a dough. Bring the dough together into a ball.
When it comes together stop working it otherwise the dough will get over-worked and tough. Divide the dough in half and flatten it slightly to form a disk shape. Wrap each disk in plastic and chill in the refrigerator for about 30 minutes. On a floured surface roll each disk out into a 10 to 11-inch circle to make a 9-inch pie.
Notes: I used food processor to create this crust. I also did not chill the dough because of the chilly weather it wasn't necessary. Flour the work surface to prevent sticking!
Libby's Pumpkin Pie
Follow the instructions on the can!
Here's the part I didn't make from scratch. I truly though this can was 100% canned pumpkin, obviously not. I usually use fresh pumpkin for all my pumpkin breads, but this was a motivational caused impulsive bake-tion. (New word? ohhh I'm sure you know what I'm talking about!)