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Pumpkin Pie

Day two of no computer problems! Could it be? Has my computer come back to life? I dunno, but I hope so! so in light of being able to post (AGAIN!! :)) I bring you something Octobery, pumpkin pie.

Octobery is a word, don’t look at me like it isn’t. And if it isn’t a word, I have now made it a word. Muhaha. Yes, I wield this power to make unknown words into fully acceptable words in English. Isn’t that how English was formed anyway?

Anywho, moving on. This pie was for me to practice making pie crust. I’m not a fan of pumpkin pie (I realize the last few posts have been “I’m not a fan of…” “I don’t like…” but I enjoy making it anyway), however both John and my other roommate Debbie are fans of pumpkin pie so I figured I could nibble on the crust and they could enjoy the pie. Also, apple pie is just so much more effort. I’m not there yet dear readers.

So I made just the crust…and I think I added too much water so I’ll have to make it again and this time let it be crumbly until I smack it into a ball. However it still turned out yummy and both John and Debbie liked the pie and gave it high praise. So win win.

I just used the canned pumpkin pie filling (just add two eggs and 1 5 oz can of condensed milk) and mix then pour it into the crust. I did this because I wanted to get the pie crust down first without too many variables with what could go wrong. I’m far too scientific sometimes. So now that I have a crust that will be amazing once I make it again with the right amount of water, I can add what I’ve been REALLY wanting to make.

Homemade Pumpkin Puree which I found on the amazingly delightful Pioneer Woman’s website. If you haven’t been there yet, click the link and go forth and wander. Make sure you listen to her impressions, they are hilarious. She’s amazing and I can only dream about being as an amazing blogger as her.

Anyway, enough with the gushing. I’m sorry, she makes me get the warm fuzzies inside. I’m sorry. You’re here for an easy pie crust.

Perfect Pie Crust
From Simply Recipes

Note: The website gives 3 different recipes I’m only showing the one I used.

All Butter Crust for Sweet and Savory Pies (Pâte Brisée)

  • 2 1/2 cups all-purpose flour, plus extra for rolling
  • 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 4 to 8 Tbsp ice water


1 Cut the sticks of butter into 1/2-inch cubes and place in the freezer for 15 minutes to an hour (the longer the better) so that they become thoroughly chilled.

2 Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it’s ready. If the dough doesn’t hold together, add a little more water and pulse again.

3 Remove dough from machine and place in a mound on a clean surface. Gently shape into 2 discs. Knead the dough just enough to form the discs, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days.

4 Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.

5 Add filling to the pie.

6 Roll out second disk of dough, as before. Gently place onto the top of the filling in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape.

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