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Oh boy, an additional fig or sweet potato pie might get you a lens too
Funnily enough, I just made a sweet potato pie today!![]()
Your just teasing us!!!!!!![]()
But I really did make one!
I've learned to let the dough rest in the fridge even beyond 20 minutes before handling it. It rolls out, and generally handles, much easier with a distinct chill on it.The problem is, I prefer the taste and flakiness of an all-shortening crust, but it seems it's just harder to get those right.
Hmm. Maybe try this one (world's best pie crust, IMO):
2 cups all-purpose flour
1/2 TBS sugar
1 tsp salt
Combine the above, then cut in just under 1 cup of shortening.
Now add:
1/2 TBS white vinegar
1 egg
1/4 cup COLD water
Mix well. Chill at least 20 minutes before rolling. Makes enough for 1 pie, top and bottom.
I swear by this crust! Bakes up beautifully.
Vinegar?
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I've actually heard the vinegar trick before and forgot about it. I'm actually more on the fence about the egg than anything else. I've never put an egg into crust. Hmmm....
That's true, too. The crust recipe I used this year was all butter. It kind of cheats...rather than resting in the fridge before rolling out, you roll it out and shape it, then rest it in the fridge. It gives it a chance for all of the gluten to relax before baking. It was my best crust effort to date.
I also made pumpkin pie sans pumpkin, but I used a butternut squash because that's what I had handy. We've had the best luck using butternut for "pumpkin" beers, too.
The single egg and the vinegar are the items that set this crust apart. It bakes to a golden brown and is flaky and delectable. If you tried it just once, you'd likely be a fan for life.![]()
I will definitely give it a try and report back! Clearly I need to make many more pies to, um, practice
@limr: Your pies look great!
I did cook vegan yesterday, made curried caulifower .... two huge heads, but wife & son were all over them and they were gone fast. Happy if family likes my food.
Thanks, Frank!