I think it is funny how some people hate how early Christmas comes. All the stores already have Christmas decorations out and there is a radio station here in Detroit that starts playing Christmas music 24/7 the day after halloween. As soon as people hear that, they groan and complain and turn on the rap but I love Christmas and can't wait to start getting ready for it!!!!!
This weekend my ward had a Christmas workshop where we made a ton of fun stuff, like my gingerbread house and "family" frames and also some vinyl lettering stuff.
The feeling of Christmas was in the air. One of my favorite classes was a pie making class. Matt LOVES pie and I can't make a pie crust to save my life so I was excited to learn how to do it, especially with the holidays coming up. Here is the info they shared with us. Feel free to try it, if you love pie as much as we do!Holiday Pie Crusts
Large Double Crust
3 cs sifted all-purpose flour or pastry flour 4 tsp sugar
1 tsp salt 3/4 c firm unsalted butter cut into 1/2 –inch cubes
1/2 c chilled vegetable shortening cut into small pieces
6 to 8 TBS ice water or more as needed
In large bowl, sift flour, sugar, salt. Add butter and shortening, toss to coat with a fork.
Blend to a coarse meal with some pea size particles: Position your hand on far side of bowl. Draw the blender towards the center while scrapping it along the bottom of the bowl. Rotate bowl with free hand to keep pastry blender in the same position. DO NOT TURN OR TWIST YOUR WRIST. Break up large particles of fat by pressing the blender straight down on them. Add 1TBS cold water at a time around the rim of the bowl. Use kitchen fork to push the mixture toward center with each addition. As more water is added clumps will form. The last TBS of water should be added by the tsp, one at a time. Feel the dough with your hand…it should feel cool and slightly moist. Gather some dough in your hand and press it against the side of bowl to see if it holds together. Adjust water. Form 2 disks, wrap in saran and refrigerate for at least 30 minutes.
Roll out dough from center and lesson the pressure of the rolling pin as you reach edge of dough. Rotate a quarter turn and roll from center again out. Slightly butter your pie tin. Roll dough onto rolling pin toward you and onto pie plate rolling away. Fit dough inside without stretching it. Refrigerate. Fill and repeat for top crust. Flute and seal. Bake following recipe instructions.
****To make pastry flour: 1/3 cup cake flour and 2/3 c all purpose flour
Large Double Crust
3 cs sifted all-purpose flour or pastry flour 4 tsp sugar
1 tsp salt 3/4 c firm unsalted butter cut into 1/2 –inch cubes
1/2 c chilled vegetable shortening cut into small pieces
6 to 8 TBS ice water or more as needed
In large bowl, sift flour, sugar, salt. Add butter and shortening, toss to coat with a fork.
Blend to a coarse meal with some pea size particles: Position your hand on far side of bowl. Draw the blender towards the center while scrapping it along the bottom of the bowl. Rotate bowl with free hand to keep pastry blender in the same position. DO NOT TURN OR TWIST YOUR WRIST. Break up large particles of fat by pressing the blender straight down on them. Add 1TBS cold water at a time around the rim of the bowl. Use kitchen fork to push the mixture toward center with each addition. As more water is added clumps will form. The last TBS of water should be added by the tsp, one at a time. Feel the dough with your hand…it should feel cool and slightly moist. Gather some dough in your hand and press it against the side of bowl to see if it holds together. Adjust water. Form 2 disks, wrap in saran and refrigerate for at least 30 minutes.
Roll out dough from center and lesson the pressure of the rolling pin as you reach edge of dough. Rotate a quarter turn and roll from center again out. Slightly butter your pie tin. Roll dough onto rolling pin toward you and onto pie plate rolling away. Fit dough inside without stretching it. Refrigerate. Fill and repeat for top crust. Flute and seal. Bake following recipe instructions.
****To make pastry flour: 1/3 cup cake flour and 2/3 c all purpose flour
The ladies who shared know what they are talking about!!! I can't wait to try it out!
5 comments:
Nothing like a cute baby surrounded by pumpkins.
Great job on your crafts!
I like your moon gadget and the "Be's" flashing on the side.
I love the pics. We'll have to try that pie crust recipe because we have never found the "perfect" one.
Yea, I haven't either so I hope it works out. When they demonstrated it, it looked simple but we'll see. It always looks easy when someone else is doing it...
I am so happy to see Ruby in a bow!! She is so cute. I love Christmas too. The other day we were at Target and Riley ran to their Christmas tree display and totally bypassed the cars and toys he loves so much for the trees shouting "christmas!!!!" it was so cute.
Cute pumpkin pictures Mary!
-Camille (I changed my name from fox family to camfox)
Post a Comment