Friday, October 21, 2011

My First Pumpkin Pie

Made my first pumpkin pie yesterday.  This ain't my first rodeo(pie making), just my first ride in this event.    In the process used up the shortening we had on hand and the salt.  Only salt left is in the salt shakers.  Also used a can of pumpkin and a can of evaporated milk.  Less stuff to pack and move next week.

In the words of The Old Lady, "It's edible."


  1. I am a disaster as a baker - ugly, black, charred things as hard as bricks. I get them at Sam's - the carmel apple pie they have simply



  2. I make a kick ass punkin' pie..that one looks good.

  3. What is your secret to making crust? I had someone show me once and it was more complicated than anything i had ever seen before

  4. Blog Fodder, here's the recipe I use for pie crust.

    Recipe for 2-crust pie
    2 cups flour
    1/2 tsp salt
    3/4 cup shortening
    6 Tbsp cold water

    Put the flour, salt and shortening in a bowl. Cut the shortening into the flour until it looks like a bunch of peas.(Use a pastry cutter, or I have used the edge of a fork to do the cutting in.) Stir in the COLD water, make sure all the mixture is wet(no dry patches).
    I then form it into a ball and put it in the refrigerator while I prepare the filling.
    Then with a floured rolling pin on a floured surface, I roll out half of the dough for the lower crust. Then roll out the rest for the top crust.
    For the pumpkin pie it was basically half of the above recipe as it only had one crust.

    I've found the colder the shortening and water the better. Also if the dough is too dry it won't work well. If it's too wet, use more flour on the rolling pin and work surface.
    Lately I've been keeping the shortening in the frig, but that's because it was turning weird(looked like it was starting to melt) in the cupboard in Hot-Lanta.

    Hope this helps. Pie crust isn't all that difficult to make, but it doesn't turn out the same always. Sometimes all you can do is toss out the mess and start over. Seems like humidity and other factors play a roll in the outcome.

  5. Thanks. That looks simple. Now to find out if they have shortening or lard in the stores here in Ukraine


No Anonymous comments,it's not that hard to think of a nom de plume.