Wow, Thanksgiving sure came up quickly this year! 2015 is quickly winding down and harvest is finished or coming to a close across the United States. Now comes the season that reminds us to appreciate and give thanks for everything we have. What better way to celebrate than by enjoying a family meal reflective of fall’s bountiful harvest?
It’s incredible that we can prepare a classic Thanksgiving dinner for 10 (including turkey and all of the fixings) for only $50.11! (According to the American Farm Bureau Federation, who keeps track of things like that.)
Following the pumpkin-spice-everything season (AKA, fall), the classic pumpkin pie is the perfect pallet cleanser to prepare us for the peppermint and chocolate bliss that graces the Christmas season (and no, Christmas season does not start until the Friday after Thanksgiving, unlike some retailers who pounce as soon as the trick-or-treating costumes are put away).
Of course, as a 4-H alum, my go-to pie crust recipe comes from the 4-H pastry project book. In case you weren’t in 4-H or didn’t take the project, the recipe is below. I’ve also included the pumpkin pie filling recipe I used, but, honestly, I’m pretty sure they all taste the same. 🙂
P.S. Did you know that Illinois is the #1 state in pumpkin production?
The Perfect 4-H Pie Crust
Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup solid fat (I use vegetable shortening)
- 5 to 6 tablespoons of water (mine usually take 7 to 7 1/2 tablespoons)
Directions:
Thoroughly chill fat and water before use. Combine flour and salt in a medium-sized mixing bowl. Using a pastry blender, fork, or two knives, cut the fat into the flour mixture until the dough forms pea-sized pieces. Add cold water one tablespoon at a time and sprinkle over the flour/fat mixture. Toss mixture gently with fork (do not stir). Add only enough water to hold dough together (like I mentioned above, mine usually takes 7 tablespoons, but yours could take more or less). Let dough stand for 5 minutes. Shape dough into a ball, handling as little as possible. Chill in refrigerator for 15 to 30 minutes (it’s okay to leave it in longer or even overnight- just make sure to cover it with a lid or plastic wrap).
To prepare to roll out dough, sprinkle flour on a clean, dry surface. Lightly coat a rolling pin with flour. Divide dough in half, leaving one half in the mixing bowl. Shape the other half into a slightly flattened ball. Roll dough with short strokes, starting each stroke in the center and rolling towards outer edge and using light, quick motions. Lift from surface occasionally to keep dough from sticking. Add a light dusting of flour to surface, if necessary. Roll dough about 1/8 inches thick and slightly larger than the pie plate.
Fold dough in half, lift and place in pie plate, being careful not to pull stretch dough as you unfold and tuck into the plate. Trim overhang with scissors or a knife, leaving about a one-inch overhang around the plate. Turn edge of pastry under so it is even with the edge of the plate. Flute the edge by placing your thumb and index finger about 1/2 inch apart on the outside of the pastry rim. Press the pastry between your fingers using your index finger. Follow baking instructions in your filling recipe.
For a two-crust pie, you’ll trim the bottom crust flush with the pie plate. Fill bottom crust with filling. Roll out another crust and place over the filling, trimming to a one-inch overhang all the way around. Fold the overhang under the bottom crust and seal by fluting the edges (as described above). Cut a few slits in the upper crust with a knife to let steam escape during baking. Follow baking instructions included with your filling recipe.
Recipe makes 2 crusts (so 2 one-crust pies or 1 two-crust pies, or if you’re really talented like my mom, you can pull off 3 crusts).
Pumpkin Pie Filling
Nothing glamorous; this is the recipe found on pretty much every single can of pumpkin out there. I’m leaving it here in case you’re in a pinch and are frantically Googling “pumpkin pie filling recipes”. 🙂
Ingredients:
- 2 eggs
- 3/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 can (14-15 oz.) pumpkin (not pumpkin pie filling, just the pumpkin)
- 1 can (12 oz.) evaporated milk
Directions:
Preheat oven to 425 degrees Fahrenheit. In a medium to large mixing bowl, beat the eggs until yolks are broken and blended (like you’re making scrambled eggs, but without the milk). Add sugar, spices, and salt, and blend (carefully). Add pumpkin and mix (again, carefully, because pumpkin stains clothes). Stir in evaporated milk, about 1/4 of the can at a time (to avoid getting pumpkin mixture everywhere). Once mixed thoroughly, pour pumpkin filling into your unbaked pie crust.
To make life easier later, place pie plate onto a baking sheet (one with edges is best, but any baking sheet will do) before placing into oven. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake for another 40-50 minutes, or until a toothpick or knife inserted in center comes out clean. Remove from oven (easier because it’s on a baking sheet right?) and place pie plate on a cooling rack. Allow to cool uncovered for 2 hours (otherwise, you’ll get condensation on the pie). Enjoy warm or place pie in refrigerator. Whipped cream (and sharing) optional.
Happy Thanksgiving!
*All credit for the pie crust recipe goes to the Illinois 4-H program in the pastry project book that was around when my mom was in 4-H (in the 60s and 70s, but I didn’t tell you that…).
No Comments