Pumpkin Pie

I don’t make pie very often, because I don’t often feel like dealing with homemade pie crust and I haven’t come across a store-bought crust that I thought was worth it. This might be the pie crust recipe that changes everything. Oy, like I really need to be baking pie on a regular basis.

pumpkin pie

Easy Food Processor Pie Crust
makes 2 crusts
2 1/2 cups unbleached all purpose flour
1 1/2 teaspoons sugar
3/4 teaspoon salt
1/2 cup chilled butter, cut into small cubes
1/2 cup frozen solid vegetable shortening, cut into 1/2-inch cubes
(I like Spectrum Organic Shortening)
6 tablespoons ice water

Blend flour, sugar, and salt in processor. Add butter and shortening; and blend until mixture resembles coarse meal. Add 6 tablespoons ice water and continue to mix until dough begins to clump together, adding more water by teaspoonfuls if it’s too dry. Divide dough in half, flatten each half into a disk, and wrap each disk in plastic wrap. Refrigerate at least 1 hour.

On the edge of your seat? Tomorrow I’ll post the pumpkin filling part of the recipe. I’m heading to the polls at 6am so I must skedaddle off to bed. Happy voting!

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