haguenite asked:

OH PLEASE SHARE YOUR CRUST RECIPE? American pie crust intimidates me but I bought a pie pan yesterday because I want to try making pumpkin pie and yes… please?

I think it started as this Paula Deen recipe and had some tweaking. It’s been a long time since I made it, though, so I’ll have to dig through my stuff and see if I actually made notes on the recipe card or just messed with stuff as I was doing it. 

I’m not a super careful baker, because I sort of know how most things work together (except making fruit thickener, obvs) so I just fiddle until I get what I want.

Pie crust, like most pastry, is one of those things where you need lots of fat or it’s not worth doing. This one, because it’s Paula, uses a lot of butter. I find that the ones that try to cut back on the butter and use a different fat can still be flaky but they taste like cardboard if you don’t season them. This one is pretty ok on its own.

Also, chill between every step or it gets too heavy. Using the food processor makes the butter blend better. Don’t over-mix or it gets tough.

I can do crust! And pumpkin pie is fairly easy to get the filling right, too. Fairly. I’ve made one successful pumpkin pie, which is one more than my number of successful fruit pies.