Recipes

[Carmie]

I make a lot of pies, probably in the neighborhood of four to six every month....sometimes more.

Pie dough should come together quickly.  It is not a dough that should be kneeded. 

You want the fat to not be completely incorporated into the flour.  There should be pockets of fat intact that will create tenderness and flakiness inthe crust.

I would never use a mixer to make pie crust.  I have used a food processor, but mixing by hand gives the best results.

I place my flour and butter in the freezer before I start and use refrigerated cold water.  I make it quickly and don't kneed or play with the dough. As soon as it forms a crumbly ball, I roll it out.

You should never allow the dough to warm up to room temp.

I am making three pies today.  One apple and two pumpkin.

My pumpkin is thawed out and my butter and flour is in the freezer.

Happy baking.

[Nightowlz]

I forgot to make pecan pie for Thanksgiving? DH wants a piece of pie so making it now. I'm using Pillsbury pie crust.

DH will make pie crust from scratch but I'm not doing that. LOL!!!