Thanksgiving dinner is not Thanksgiving dinner until after having a slice of delicious, rich in pumpkin pie! It also has the strictest diet to succumb to a slice of this all pie Thanksgiving dinner in time more popular! These are done several ways, but the most important step in creating a wonderful pumpkin pie is a fabulous pie crust! After getting a good base for the cake, making the filling is easy as pie. No pun intended!
One way to make sure you have a surefire delicious cake on Thanksgiving is buy a package of Pillsbury pie crust in the refrigerated section of your grocery store. I always keep a pack of these at hand if something doesn’t turn out as planned. These can be a great back-up source of perfect pie crust, and nobody will ever that are store-bought crust!
Now that you have at your fingertips a few extra pie crust for the big day, we can talk about making some delicious crust from scratch. After making this recipe a few times, it’s so easy that you don’t even need to try to remember a recipe. I love this recipe, because the crust is buttery, flaky and rustic-perfect for any ship Thanksgiving pie.
To begin this recipe you will need 3 cups of flour. I like to use flour for my needs. From that you want to add a teaspoon of salt. Mix to combine. Next, you want to add 1 1/2 sticks cold butter and 1 cup of vegetable shortening. The key is to make sure the butter is cold so the dough comes together nicely! After adding butter and grease for vegetable flour mixture, you just want to mix together using a pasta cutter. Once you have joined the fat with the flour, you want to add a beaten egg. After completing this step, you add 5 tbsp cold water and 1 tablespoon vinegar. You want to add vinegar as this result in a softer crust. Stir until well combined and form a disk.
At this point I would like to put my dough in a plastic bag and let it rest in the refrigerator for a few hours. When you are ready to use, just take out of the fridge and restore the desired shape!