Its a wonderful 25 degrees outside with a wind chill of 11. A light coating of snow is on the ground and the sky is grey. With that said, I think winter has finally arrived. This time of year is very popular in baking for the holidays and I can’t wait to share some baked goods and recipes for the gluttons out there reading this.
I’m keeping those post short and sweet. Thanksgiving is tomorrow and I have a ton of cooking and baking I still need to get done before I head off to work for the evening. If you’re planning to make a pie (perhaps a pumpkin or apple) I really recommend you make your own pie dough. If you’re in a hurry or really can’t find the time to do so and decide to get the pillsbury ready pie crusts then no worries. You know how I am with making everything from scratch. You can make this dough ahead of time and freeze it until future use. This only takes about an hour and half to make (most of the time goes into the dough resting in the fridge). You will be happy you took the extra time to make the dough yourself in the end.
Prep Time: 10 Minutes
Total Time: 1 hour 10 Minutes
Mise en Place:
-2 1/2 Cups AP Flour
-1 teaspoon Salt
1 teaspoon Sugar
-16 Tablespoons Butter (2 Sticks), cut in chunks
-1/4-1/2 Cup Ice Water
Method of Prep:
-In the bowl of a stand mixer using the paddle attachment, combine dry ingredients. Blend in the butter until flaky.
-Slowly add water until the dough forms. (You can switch to the dough hook attachment if you find that works easier.)
-Roll the dough into a ball and cover in plastic wrap. Chill in the refrigerator for at least 1 hour. Allow to sit at room temperature for 10 minutes before rolling to make it easier when rolling.
**I usually par bake my crust before inserting pie filling. Just bake about 20 minutes or until lightly colored on 350 degrees. If you choose not to do so, just bake according to pie recipe instructions.