It's the holiday season, which means it's also Pie Makin' Season! For Thanksgiving, we are responsible for the pies. I have to make a pumpkin (or 2), because you can't have Thanksgiving without pumpkin pie! And we usually make a 2nd flavor - either pecan or some kind of fruit. Well, this passed Thanksgiving, it was time to mix it up.
First change up was the crust. I always buy Marie Callender's frozen crusts or the refrigerated Pillsbury crusts. I've always been a good baker, and now that I can add everyday cook to my resumé, it was time give it a whirl. Who else do you turn to when you're going to try a new recipe (or DIY project, or paint color, or anything that you want to turn out fabulous), but Martha Stewart! Queue the ray of sunlight shining through the clouds and the angel music... ahhhhhhhhhhhhhhhhhh....
Here is the recipe I used for the crust that turned out absolutely amazing!
Martha's Pie Crust
Let me preface my next statement with this: I am not a pie crust eating person. I eat just enough to go with the filling, but the crunchy part around the rim of the pie is always left on my plate, uneaten. This crust was buttery and flaky and delicious! I ate all of it, including the extra bits! So long store bought pie crust! This is cheaper and adds that extra touch of love in your pie to make it that much tastier!
First change up was the crust. I always buy Marie Callender's frozen crusts or the refrigerated Pillsbury crusts. I've always been a good baker, and now that I can add everyday cook to my resumé, it was time give it a whirl. Who else do you turn to when you're going to try a new recipe (or DIY project, or paint color, or anything that you want to turn out fabulous), but Martha Stewart! Queue the ray of sunlight shining through the clouds and the angel music... ahhhhhhhhhhhhhhhhhh....
Here is the recipe I used for the crust that turned out absolutely amazing!
Martha's Pie Crust
Sifting the flour
My work station
Starting to come together. When mixing in the butter, I found it easiest to cut the butter into small little cubes. It's easier & faster to incorporate into the flour. Also, the recipe says to add 1/4 cup of ice water. This is a good starting point, but it was hardly wet enough to make the dough come together. I added more water little by little until the dough barely came together. Be sure to do Step #3 and flatten little pieces of dough against your work surface to create buttery, flaky, tasty layers in the crust. This makes sense, but I never would've thought of doing it, had I not read it! Genius, Martha!
Ready to go into the fridge!Let me preface my next statement with this: I am not a pie crust eating person. I eat just enough to go with the filling, but the crunchy part around the rim of the pie is always left on my plate, uneaten. This crust was buttery and flaky and delicious! I ate all of it, including the extra bits! So long store bought pie crust! This is cheaper and adds that extra touch of love in your pie to make it that much tastier!
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