"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Perfect Pie Crust (Eggnog Pumpin Pie) Recipe

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This recipe for Perfect Pie Crust (Eggnog Pumpin Pie), by , is from Real cooking from Real housewives, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jenny Dannels
Added: Wednesday, October 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
A few secrets for the perfect crust are to use very cold butter, shortening, and water and touching the dough as little as possible with your rolling pin and your hands. If you don’t have the time to make the crust from scratch then a store bought crust works nicely under pressure.
• 3 C flour
• 1 T powdered sugar
• 1 t salt
• 1/3 C shortening – cold. (Place it in the refrigerator the day before)
• 1 1/2 stick (12T) unsalted butter – very cold and cut into chunks
• 6-8 T (about 1/2 cup) ice water

Directions:
Directions:
Mix the first 3 ingredients in a food processor bowl by pulsing a few times with a steel blade. Add the shortening and butter and pulse 10-12 times until well blended so the fat will look like pea sized pieces, and the rest looks like coarse crumbs. While the machine is running, add 5T of ice water down the feed tube and pulse the machine until mixture looks evenly moistened and begins to form small balls. Add remaining 2-3T of ice water, 1T at a time, until dough holds together and begins to form a ball.
Divide dough into 2 equal balls. Roll each ball out on a floured surface so it is 12” round and 1/8” thick making sure it is well floured and doesn’t stick to the surface. Fold the dough in half, lift and transfer to pan, unfold and tap very lightly into pan with fingers. Dough will hang out just beyond the rim. Roll dough under around the edge using knuckles to create a decorative crust border.

Number Of Servings:
Number Of Servings:
2-10 inch pie crusts

 

 

 

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