I'm Linking with Foodie Friday @ Rattlebridge Farm. It's been raining here and I just love it. Perfect pie weather. The smell and warmth of a pumpkin pie baking in the oven is a favorite Fall thing for me. I'm still using up my homemade pumpkin puree.
First I'll start with my easy pie crust recipe. It calls for vegetable shortening, but I don't like hydrogenated oils, so I substitute my favorite brand of margarine. It tastes better too.
Easy Pie Crust 1 cup of flour 1/2 cup of shortening or margarine 1/2 teaspoon of salt 2 tablespoons of water
Mix this with your fingers, right into your pie plate. It will be VERY sticky. I remove my rings before doing this. Just keep mixing, mixing, mixing, until the dough forms a ball and everything in the pie plate is incorporated into it. The dough will stop sticking to your hands and feel oily.
All that's left to do is press the dough into the pan. You can make the edges fancy using a fork. I choose to leave mine rustic looking. That's it, you don't have to pre-bake or prick the bottom of it. Now just fill it with your favorite pie or quiche recipe! I added my pumpkin recipe below as well.
Pumpkin Pie 1 1/2 cups of pumpkin puree 1 cup of sugar 3 eggs 1 cup of non-fat milk 1 1/2 teaspoons of cinnamon 1/2 teaspoon of salt 1/2 teaspoon ginger 1/2 allspice 1/4 teaspoon ground cloves 1/4 teaspoon nutmeg Directions: Whisk everything together, pour into pie shell and bake @ 350 degrees for 50-60 minutes.
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