I don’t remember eating a lot of pie growing up. Mom mostly made Striped Delight Pie, Fresh Fruit Pie, and Sweet Potato Pie. Since I have left home, it seems like Mom is frequently telling me about the pie she baked or the new crust she tried. When Mom comes across something she loves, I get an e-mail with the subject “Try This” or “This works!”
I am not a huge pie eater; neither J or I are crust fans. I like Mom’s pies, but don’t regularly make pie for J and I. I like a challenge and perfecting pie crust sounds like fun. I am learning to make a delicious crust and enjoy the tastiness good pie entails.
Mom is a Martha Stewart recipe follower and sent me this pie crust recipe several years ago. I think this is the original recipe.
Single Pie Crust:
1 ¼ C All Purpose Flour
½ tsp Salt
1/3 – ½ C Butter, cold and cubed
4-5 T Ice Cold Water
In a food processor blend flour, salt and butter until crumbly.
Add 3 T water and pulse until dough forms.
Add more water until dough is soft and pliable.
Roll dough out and place in 9 inch pie plate. Flute edges.
I found a Pumpkin Dessert recipe that I really like. It’s basically pumpkin pie without a crust. I also looked over some traditional pie recipes to come up with my own filling.
½ C Brown Sugar
½ C Sugar
3 Large Eggs
1 – 15 oz can Pumpkin
1 C Evaporated Milk
¼ tsp Salt
1 tsp Cinnamon
½ tsp Ginger
½ tsp Nutmeg
Preheat oven to 425 degrees F.
Mix sugars in a bowl. Add eggs one at a time, beat after each addition. Add remaining ingredients and mix well.
Pour mixture into the prepared crust.
Bake for 15 minutes.
Reduce heat to 350 degrees F and continue to bake 40-45 minutes until puffed and toothpick inserted in center comes out clean.
Cool completely and store in the refrigerator.
I am a pumpkin lover. To be honest, I like this crust! Maybe pie eater is in my near future.
Do you like pie? Are you a crust eater or dig into the filling?
Blog Hop ~ Made from Scratch Tuesday at From Mess Hall to Bistro
Crazy Sweet Tuesday at Crazy for Crust