Here were the pumpkin pies I made for Thanksgiving! They were especially delicious because I used pumpkin that Kit and I canned earlier this year. So awesome!
We still have a few more cans of pumpkin left that I may end up making pumpkin bread with.
I made my own crust too. Which is not as hard as people make it sound. It is just more time consuming.
My pie crust recipe is nothing special.
Throw a few ice cubes into a big measuring cup with about 1 cup of water in it.
In a bowl, mix 2 cups all purpose flour with 1 tsp salt and 2/3 cup shortening/lard using a pastry blender (much easier to buy this tool than using a knife and fork).
Once combined, start adding 1 TBSP ice water at a time until the mixture forms a ball. You will add 6-8 TBSP.
Divide ball in half and roll each one out to create a top and bottom crust.
The trick? I add a little extra kick to my homemade crusts. If for a sweet pie, I add 1/3 cup of brown sugar and cinnamon–if it will compliment the pie.
Savory crust for quiches, I add a touch more salt and garlic powder.
Adding a little something to your crust will ensure it won’t be completely bland. It will enhance the flavors of the dish.
Do you like my pumpkin cut outs? I thought they looked fancy like a magazine. Same crust recipe, I let my pies cook a bit so the cut outs wouldn’t sink into the pie custard.