I only have “Pies” for you
THANKSGIVING PIES: Part 1 of 3
Let’s make pie pastry dough together!
Thanksgiving is around the corner and I’m already starting to plan ahead for this special feast for my family and friends
How do I save time getting ready? A couple of weeks ahead of the holiday, I start to make my pie crustsMy pie dough recipe freezes beautifully because it's all BUTTER!
To save time I make all the pie doughs WEEKS AHEAD of Turkey Day. Then, I roll them out and place them into the pie plate.
Next, I freeze them for 1 hour and then wrap them very well with plastic wrap.
I use an extra large plastic storage bag to seal them even more!
When I’m ready to finish them, I take all the plastic wrap off and let them defrost in the fridge for 1 day!
BAM Then you’re ready to continue according to the recipe to finish in no time at all, plus it breaks up the process, leaving you more time and less stress in the kitchen.
There is nothing like a scratch piecrust to make your pies taste extra special
Saving time in the kitchen is my mantra, especially with the busy lives we all have!
You can find this recipe below. To purchase my cookbook, “If the Table Could Talk: A Taste of the Holidays". for more easy, fun and awesome Holiday recipes just press on the cookbook section above or available on Amazon!
En-JOY and cook just for the love of it
Alyssa XO
Flakey Pie Pastry Dough for Single Crust
1 3⁄4 cups all-purpose flour
1⁄2 teaspoon salt }
Combine above in food processor and pulse two to three times.
3⁄4 cup (1 1⁄2 sticks) chilled unsalted butter, cut up into 1⁄2-inch cubes 4 to 5 tablespoons Ice Water or more, if needed (Ice Water: Place a few ice cubes in 1⁄2 cup of water)
Slowly add above and pulse several times until dough JUST comes together when squeezed. If the dough falls apart, and 2 to 4 more tablespoons of ice water and pulse a couple of times until it JUST starts to form a ball. Wrap in plastic wrap. Chill, 15 minutes. Let sit at room temperature 5 to 10 minutes before rolling. Lightly flour surface, top of dough and rolling pin. Roll dough gently to 10-inch circle, about 1⁄8-inch thick. Lightly dust 9 to 10-inch pie plate with flour. Gently place rolled pastry onto floured pie plate. Press into pie plate. Flute edge by pinching pastry dough between thumb and forefinger to crimp.
*Brush with Egg Wash. Freeze prepared pie plate 10 minutes before baking, to prevent the crimped edges from shrinking during baking.
NOTE: Continue with preparation directions according to your pie recipe. Makes 1 Single Crust
TIPS:
*EGG WASH: Mix 1 egg yolk with 1 teaspoon water. Brush on pastry dough before baking for golden glow.
Pastry dough can be made two days ahead and kept wrapped in refrigerator. Also, freezes beautifully up to one month.
Can freeze dough whole, wrapped in plastic wrap. Or, press it into pie plate, wrap in plastic wrap, and freeze up to one month. Then, it’s ready to be filled and baked easily!
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