blunt essays with sharp points

This season’s pie recipe

by Scrvpvlvs
Nov 22, 2012 12:55 AM–… and I complain about my crust.

I have never gotten the hang of pie crust. I feel I should almost say, I cannot.

Two pumpkin pies are in the oven, baking. Roasting the pumpkin: successful. Adding cream, sugar, and spices: easy peasy.

Turning flour and shortening into pie crust without misjudging the amount needed and making a hopeless, crumbly mess of it: failure.

In past years, I used the Better Homes & Gardens crust. This year at A’s suggestion I tried the Crisco crust and was painstakingly careful about keeping the dough cold until ready to roll. It still fell apart.

My solution, sticking the bits of crust together to make a jigsaw piecrust in the pie pan, is reasonably satisfactory. People love the pie and are polite and say nothing about the frankencrust. I would just like the satisfaction of making a good crust sometimes.

This year’s recipe is a repeat of two years ago:

Roasted pumpkin (for pie)

Ingredients: 1 small (6–8” diameter) pumpkin, heavy for its size

Cut the pumpkin in half at its middle with the knife. Pull out the seeds with pursed fingers and thumb and save the seeds in the small bowl. Scrape out and discard the slimy, fibrous strands which held the seeds. Place halves cut side down on a baking pan. Put in a 375 °F oven to roast.

The pumpkin is ready to remove when fragrant pumpkin juice is bubbling in the baking pan and a fork or toothpick goes in easily and comes out clean. Remove the pan from the oven and set aside to cool enough to handle. Scoop the meat of the pumpkin out of the rind and into a mixing bowl. Discard the rind.

Toasted pumpkin seeds

This can be started as soon as the pumpkin is in the oven.

Ingredients: 1 T olive oil 1 T sugar 1 t cinnamon ½ t paprika ½ t coriander seeds from 1 small pumpkin

Line a baking pan with parchment. Combine oil, sugar, and spices, and pour in the center of the parchment. Pour the seeds over the mixture. Fold with a spoon until the mixture has evenly coated the seeds. Spread the seeds out over the parchment. Put in a 375 °F oven to roast.

The seeds are ready to remove when they have begun to darken. Allow to cool a little before eating … if you can wait.

Pie crust … arggh …

Ingredients (for two pies): 2 C flour 1 tsp salt ¾ C shortening 4–8 tbsp ice cold water

(This was not quite enough for two pies.)

Blend flour and salt. Cut cubed chilled shortening into flour mixture into pea sized pieces. Sprinkle half the water over mixture; mix with a fork. Add more water by the tbsp, mixing until dough holds together. Divide into two equal parts. Flatten into 1/2 inch thick round disks. Wrap in plastic, refrigerate 30 minutes.

For each pie: lightly flour surface, put cold disk on surface. Flour rolling pin, roll into circle 2" wider than pie plate. Ease onto pie plate and trim evenly. Curse.

Pumpkin Pie

Ingredients: 1 ½ C cream 6 eggs ¾ C sugar 1 ½ t ground cinnamon 1 ½ t ground ginger ¾ t salt ¾ t ground cloves ½ t ground nutmeg

(This year, my pumpkin was big enough that I doubled the ingredients and ended up with enough filling for three pies.)

Mash and mix thoroughly together the ingredients with the pumpkin meat in the mixing bowl.

Pour the filling into the crust, leaving at least ¼ inch for expansion. Put in the oven to bake for 45–60 minutes depending on the size of pie. The pie is ready to remove when the crust and filling have browned, the filling has swelled up, and a fork or toothpick comes out of the filling clean. Remove the pie and let it cool.

Extra crust dough can be scattered with sugar and cinnamon and baked in the oven to a light brown.

Labels: , , ,

(go to complete article)





E-mail: enter address

Project Euler competitor metaed


Project Euler competitor db8

profile for MetaEd on Stack Exchange, a network of free, community-driven Q&A sites

Recent Articles

Open letter re: Grinnell College alumni “lifetime”...

Spybot – Search & Destroy interferes with Lync 201...

A moment of silence


Howard Schultz of Starbucks: firm on support for m...

In each of us, two natures are at war

Clorox does not understand how to measure bleach

This season’s pie recipe




November 1999
June 2000
July 2000
September 2001
October 2001
February 2002
March 2002
June 2003
February 2004
June 2004
July 2004
August 2004
September 2004
February 2005
March 2005
November 2005
July 2007
March 2008
April 2008
May 2008
October 2008
November 2008
December 2008
January 2009
April 2009
September 2009
December 2009
February 2010
March 2010
May 2010
June 2010
September 2010
October 2010
November 2010
December 2010
January 2011
April 2011
June 2011
July 2011
August 2011
September 2011
December 2011
February 2012
April 2012
May 2012
June 2012
July 2012
August 2012
September 2012
November 2012
January 2013
February 2013
April 2013
February 2014
May 2014
October 2014
June 2017