I’m full & exhausted. Considering today a success because we had a table to eat off of (we didn’t always), and friends to share our food with.
I made this pie today out of a pumpkin I grew myself and my favorite extra flaky pie crust recipe. The insides were meh (starting to think I just don’t like pumpkin pie…) but the crust was amazing. The secret is cake flour and completely, rock hard frozen butter. Try it and let me know what you think:
Extra flaky crust: You’ll need regular flour, cake flour, butter, vegetable shortening, sugar, salt and water to make this.
Step one: Combine one cup of all-purpose flour with 2/3 cup cake flour (the two kinds of flours = extra flaky).
Step two: Mix in a tablespoon of sugar and a pinch of salt.
Step three: Cut in half a stick of very cold butter. The colder the fat, the flakier your pie. Mix with hands. Cut in 5 tablespoons of very cold vegetable shortening and do the same.
Step four: Sprinkle 1.4 cup of cold water and tossed together until you can make a ball. Flatten ball into a thick pancake, wrap in wax paper and refrigerate an hour. Go and make your filling.
Step five: roll out, press into pan, fill with filling and bake. (This pie was baked for 50 minutes at 350 degrees.)