Guys, Dan and I love us some pie crust...like pie filling is cool and all but the crust is the best part. We aren't even crust snobs, we'll eat pretty much any crust - scratch, frozen, pre-made, boxed. When Mandy and I were little we would eat the filling out of the pie slice and save the crust for last.
Anyways, Mandy's crust is awesome and we were so lucky she agreed to make the pumpkin pie this year at Thanksgiving and agreed to let me share her recipe. And to Mandy, I am so sorry it took me so long to post this.
Double Crust
The Stuff
- 3 cups flour
- 1/4 cup sugar
- 1 1/2 tsp. salt
- 2 1/2 sticks unsalted butter, cut
- 1/3 cup shortening, cut
- 1/2 cup cold water
Get Bakin'
- Use a food processor or mixer (or pastry cutter) to mix flour, sugar, and salt with butter and shortening until small pea sized pieces remain
- Mix in cold water until dough forms
- Divide dough in half and wrap it in plastic wrap
- Chill for several hours or overnight (the longer the better)
- Roll out on a floured surface and place it in a pie plate
OR
- To make pie crust cookies, roll the dough out and use a cookie cutter
- Coat the top of the dough with melted butter and loads of cinnamon/sugar mix
- Bake until the cinnamon/sugar is bubbly and the cookies are light brown
Pumpkin Filling (back of Libby's pumpkin puree can)
In other news, while we were in Kansas (details about that soon), Aunt Judy shared a bunch of family recipes with me including Grandma Wilson's pie crust recipe which has vinegar as one of the ingredients! Super intrigued about that one. Once I work up the nerve to make pie crust of any sort I'll post that recipe here too.
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