Pumpkin fromscratch4/10/2023 Use fingertips if you can.Ĭut the butter up in the flour/dry ingredients, with a pastry cutter until it’s the size of peas, or smaller. Your hands are warm, they will melt butter/shortening - and the more handling, the tougher your pastry is going to be. One thing to remember for pastry, told to me over and over again by my mother who made fabulously flaky pie crust - is that you do not touch it with your hands unless absolutely necessary. I would not grate it, as that involves holding the lump of butter, and that’s going to warm it, and melt it – makes no sense at all. You put your 10 tbsp of butter, or lard or both into the flour/dry ingredients. “Brownish gooey mess”? Is this supposed to be a cooking blog? This is a custard pie like chocolate custard, or lemon custard – this is just pumpkin custard. I wouldn’t want to use those instructions for making a crust. Looking for more Thanksgiving recipes? Here are some of my favorites:Ĭome back on Wednesday for a fast and fancy Thanksgiving drink! Test for doneness the way you do a cake-stick a knife in and if it comes out clean, it’s done.ħ. If the crust starts to burn before the pie is done, cover it with tin foil.Ħ. Bake in the oven for about an hour: Start the oven at 425 degrees, then after 15 minutes, reduce it to 350. Put all the ingredients into a bowl and mix together until you have a brownish gooey mess.ģ. If you just mash it by hand, the filling will still taste good, but the texture will be stringy as opposed to smooth. Peal off the skin, the rest is the good stuff. Bake it in an oven until it collapses (350 degrees for about an hour). * If you are making the pumpkin from scratch, as I usually do, take a baking pumpkin and cut the top off and pull the seeds out. You can put the leftover dough into the oven on a cookie sheet with some salt, and bake until crispy, and your whole family will come running to eat it…just make sure to wait until the pieces are a bit cool or there will be burnt tongues all over the house! Carefully lift the dough off the surface and put it into a pie plate, and press it gently into place. Take the dough out and roll it until it’s as thin or thick as you want it and the right size for your pie plate.ħ. Flour your work surface and flour your rolling pin, too. Wrap up the dough in wax paper or a plastic bag and put it in the fridge for a half hour.Ħ. Add a few tablespoons of water and mix together gently until the dough sticks together.ĥ. Be gentle, relax, and enjoy the sensual pleasure of mixing the fat and flour!Ĥ. With your fingers, smoosh and mix the fat and the flour until the mixture resembles a coarse “corn meal” mixture. Cut the lard or butter into small bits (if it’s frozen, I use a cheese grater).ģ. Put the flour, salt, and sugar in a bowl.Ģ.
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