Friday, November 26, 2010

Let the Festivities Begin

My schedule has been crazy lately.  Run her, run there.  Today I finally said - enough!  I need to bake.  Thanksgiving is one of my favorite days of the year.  My family has a beautiful tradition of spending the entire weekend together.  We laugh, eat and most importantly thank God for his bounty in all of our lives.  So, as my contribution, I make pies.  This year I could not decide which one to make so I made a bunch.



 I made Pumpkin Pie.



I made Pumpkin Pecan Pie.


I made Pecan Tart.


And... I made Sour Cherry Almond Cream Tart.

There you have it.

All these pies have one thing in common.  They all have the same full proof crust.  I use one of my favorite kitchen tools to make it.



How did people cook without food processors.  They make my life so easy.  I am thankful ;)

Fool Proof Pie Crust  (thanks Tartelette)
2 c. all-purpose flour
2 T. sugar
1/4 t. salt
1 c. VERY COLD butter, cut into tablespoon sized pieces.
2 T. ice cold water
1 t vanilla extract

In a small bowl, mix the water and vanilla and add a few ice cubes.  Set aside.
In the bowl of a food processor, combine flour, sugar and salt.  Pulse a few times.  Add butter.  Pulse until the butter is completely combined.  The mixture will look like a course meal.  While food processor is running, slowly pour in 2 tablespoons of the water/vanilla mixture.  Pulse a few times.
On a floured surface, dump the dough out and knead until the dough becomes a smooth dough.  Flour lightly and roll out to fit your pie plate.  Viola!  You have a crust ready to please any palate.

3 comments:

  1. Beautiful! I'm going to try the pie dough as I need to make a post Thanksgiving pumpkin pie.

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  2. They're so pretty, Maja! The pumpkin pecan sounds delish.

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  3. James would love that pumpkin pecan pie! I might have to make it for him one day.

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