- All-Purpose Flour
- Cold Unsalted Butter
- Some Vegetables
We’re going to start off with the ingredients you’ll need for the actual pie crust because, we’re not going to make my homemade pie crust and it’s really easy and use just a handful of ingredients such as all-purpose flour, salt. I’ve got a mixture here of cold unsalted butter and some vegetable shortening it got to be really nice and cold and some cold water that’s it. I mean it really is easy and because, I’m making a double batch technically it’s a two 9-inch pie crust. I’m going to make it in my standing mixture because my my food processor is just too small so, now I’m going to take my flour and salt throw em right into my standing mixer it’s the bowl of my standing mixer.
I should say and I have mine fitted with a paddle attachment and look at this flour on the counter that never happened. I’m going to add my cold fat it’s really important they’re cold otherwise. you’re
not going to get a very flaky pie crust pop them in there and now. I’m just going to mix this together until my fats and my butter in my shortening or mix throughout the flour really nicely and they break down it’s a little bit more now at this point. I’m going to start drizzling in some really cold water. you’ll need a mix between I would say five to eight tablespoons of water you might add a little bit more .you might need a little bit less that’s why I do a little bit at a time and then. I stop. when I can pinch my dough together and it’s kind of hold that’s when you know you’re done okay my dough looks awesome. I can still see the bits and pieces of butter and shortening running through which is going to mean we’re going to get a really flaky pie crust. I’ve got a couple pieces of plastic wrap laid out in front of me.
I’m going to take my dough, I’m going to divide this in half because, I’m going to form two disks and pop this into the fridge because.I want my dough you don’t have to be they don’t have to be
perfectly equal by the way because. we’re not doing the top and the bottom it’s just that it makes it easier if, there are two separate pieces rather than one big piece and this needs a chance to rest in the fridge for a bit a good 45 minutes so I’m just forming these into discs so you can see they’re sticky but there’s not so wet that that’s like kind of like running all over hands so I’m just forming them into a disc and I’m going to pop these into the fridge for about 45 minutes and then we will make our filling and that will pretty much be ready to pop them.
You don’t need some pumpkin puree some light cream or half-and-half.I’ve got some greyish sugar and pumpkin pie spice some brown sugar and a couple of eggs now traditionally. you don’t use
brown sugar and you use like evaporated milk to make pumpkin pie but last year a friend of mine gave me a tip to use like cream or half-and-half and a little bit of brown sugar and it just makes it a little richer and it’s everyone up its a season to get things a little richer you know so might as well go for it so, I’m going I’m going for it it’s that simple. I’m going for it it’s really easy you basically just dump everything into this I’m using a measuring cup a really big measuring cup and if you use a bowl of course I’ve got my pure pumpkin puree my light cream or you could use half and half my pumpkin pie spice and granulated sugar using this right brown sugar and my eggs and now all. I’m gonna do with my whisk is mix everything together until combined. I got my one of my pieces of dough here my filling is done I also have one of my muffin tins just sprayed with some nonstick spray I’m most likely going to use two so,I have another one waiting for me back there and now. I’m ready to start getting things you know rolling but first get your oven preheated to 425..
5I’ve already done that, I’m going to I like to work with one piece at a time and keep the other piece in the fridge until. I need it that way the butter and the shortening stays nice and cold okay this is
what, I’m going to do I’m going to flour my surface of course got to do that super important and I’m going to roll this out to like a quarter inch thick circle it’ll be about. I would say ten inches or so, here’s a tip though warm up the dough a little bit with your hands or take it out of the fridge about ten minutes before you’re ready to use it because sometimes when your pie crust dough is really really cold it tends to break up a little bit and if that happens regroup it and then we roll it it’s not that big of a deal so, I just like to warm it up with my hands make sure my surface is floured and now .I’m just going to roll this out with my rolling pin till it’s about a quarter-inch thick and then I just take a biscuit cutter that’s four inches round if you use any kind of cutter it doesn’t have to be a biscuit cutter and then I just cut out my little circles and you can see, I’m leaving a little bit of space in between and I’ll show you why in just a second but I’m just going to get these cut out how many do. I have one two three four okay and then of course,I’m going to regroup everything up before and then.we roll into it all over again and then you just take your little muffin tin.
I’m going to pop these into my oven at 425 for ten minutes and then. I’ll show you the next step my little mini pies were in the oven at 425 for ten minutes and now I just turned the oven down to 350 and now at this point you’re ready to top them with your little toppers you don’t have to do this I just like it because it looks really cute there’s no other purpose but, I do it at this point because otherwise they kind of sink into the batter and I don’t want that so you can see now they just sit beautifully on top and they’re going to develop beautiful color and that is what I’m looking for. I’m just going to top each one and then I’ll pop them back into the oven at 350 and they’ll be in there for about 20 minutes or so, or until they are completely done and I’ll show you what they look like. when they’re done because.I do need to cool as well.I’m going to pop these on here and then up throw him in yelling.