I’m ok admitting that I have been scared of making my own pie dough for quite a while. I’ve definitely, on more than one occasion, been guilty of purchasing frozen pie crusts, pillsbury pre-made dough and the likes. They’ve always tasted just fine to me, but I’m not necessarily a pie connoisseur. Cake connoisseur maybe, but definitely not pie. My dad loves pie, and my mom loves making it, so it was always around in my house growing up, but it just wasn’t my thing. Granted, I have eaten my share of saskatoon pie, and if anyone knows where you can find these wonderful berries in the Texas, PLEASE let me know. They seem to be native to Saskatchewan, and only Saskatchewan.
Anyway, recently I’ve decided that it is time for me to warm up to pie. Pies have always had the comfy cozy image around them, and I love being able to provide that. So, a few days ago, I decided to test out the pie crust featured on Pioneer Woman here
. It was made entirely out of crisco, instead of butter, which I found kind of different, but I went with it. I’ve always had a weird relationship with crisco. I think I’m just much more of a butter girl.
This recipe ended up working pretty decently for my first experience with pie crust. I will say that I had Crisco everywhere. I ignorantly left my aggie ring on while trying to make this dough, and boy was that a mistake. I have finally, three days later, gotten all of the crisco out of my ring. The recipe says the dough will make approximately 3 pie crusts, but I was only able to get two out of it. I followed the instruction to a tee, and stored the remaining dough in the freezer. Perhaps there will be an apple pie in my near future…
I found out that I am absolutely horrible at rolling out pie crust. I started from the center and didn’t do any of that back and forth action, but somehow I still couldn’t quite get it to the right size. So, I ended up just laying out what I had in my pie plate and piecing it together to the best of my ability. All in all, I think it turned out great. The pie crust was flaky, which seems to be what people look for in crusts. I just used a standard pumpkin pie recipe, so that part was also good. However I have decided that I am now on a quest to make the absolute best pumpkin pie. I have found a few recipes that sound good and am in the process of merging them together. Looks like I will be a pie baking fool for the new couple of weeks. I’m also going to try out the Pate Brisee pie crust which uses butter. I think I will be more at home with that one.