Our Thanksgiving cooking prep started about two weeks out this year because I like to get as much done ahead of time as possible. Shocking, right? One great thing to do ahead of time is to make and freeze pie crust. On the day before Thanksgiving, all I had to do was add my pie fillings and bake them off. I think they may have puffed up even better because they were baked directly from the freezer. Easy as……pie.
This is another recipe and cooking method that I learned from my mom!
Yield: Two crusts for 9-inch pie dishes
3 c. flour
½ c. Crisco shortening
½ c. unsalted butter (one stick-very cold or frozen)
1 ¼ t. salt
½ c. ice water ready
Add flour and salt to food processor and mix using the metal blade. Cut butter up into small slices (½ T. each). Turn processor on and add butter one piece at a time until there are no big clumps remaining. Turn off machine. Add Crisco before running machine again or while it is running and mix until it is evenly distributed (mealy looking). With the machine on, add about half of the very cold water and then after that, add a little bit at a time very slowly until the crust develops a lump in the center of the processor. Turn off immediately.
Dump out crust, divide in two, and form each into a one inch disk. Let cool in the refrigerator for an hour or more before rolling out. Then, let crust thaw slightly, place on pastry cloth or board and use rolling pin to roll from the center out so that you have an even circle. Make sure that it is an even thickness. Place into pie dish so that enough hangs over to make a good edge (at least 1”). I like to use my rolling pin to roll the crust up and gently unroll it into the pie dish. Pat crust into dish, then take a scissors to cut around overhanging crust, leaving about an inch to make your crust. Use thumb or fork to make the edge. Can be frozen before use.
Yield: One very large pie or two small ones.