As you can see in the picture below, the pie crust for the Thanksgiving pie wasn’t a total disaster.
Instead of making the dough completely by hand, I was going to take up a suggestion from qbubbles to use frozen dough I would just have to roll out and place into my pie pan. That is, until I was turned on to Betty Crocker Pie Dough Mix which only requires water and a bit of elbow grease to make a tasty crust. After all, I still wanted to perfect rolling my own, since that’s part of the scratch process. I also had it on unimpeachable authority that a well-known baking expert and cookbook author claims this particular brand makes the best-tasting crust next to making one from scratch. So after mixing and letting the dough rest, I commenced to rolling, and that’s where things start to fall apart, literally. Despite my best efforts at turning, flipping, and flouring, my dough didn’t end up with a nice, crisp edge which would make for beautiful crimping. Instead the edge of my dough looked more like a fractal.
Despite my crust concerns the proof, they say, is in the pudding, or in this case the filling. And everyone agreed my pumpkin pie hit the spot after a big Thanksgiving dinner. Next time, though, I’m going to check out the ready-to-roll dough.
Comment on how did your holiday fare fared.