Team Cook November - Pie 🥧
Let the holidays begin! And what better way to start the “baking season” than with Pie! 🥧
I know there are traditions that are NOT to be messed with at the holidays. So if you are steadfast in those traditions, I respect that!
Major Assignment: make a pie crust FROM SCRATCH. Use any recipe you want. But make it from scratch. Single or double crust is ok. Below is a recipe courtesy of Mosca to get you started.
Fill the pie any way you want. Apple, Chocolate Cream, Pecan, etc.
Bonus Cook: get fancy with pie topping. Doing a double crust? Make a pretty lattice. Single crust? Do some cut out shapes. Make homemade whipped cream.
Reveal: anytime you feel like it. There’s enough going on this month. Plus, I want to see pies all month long for continued inspiration.
sneak peek: December is gonna be extra special!
Pie Crust - Double
Ingredients:
2 ⅔ cups all-purpose flour
2 teaspoons sugar
¾ teaspoon salt
1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch pieces
½ cup plus 1 tablespoon (4 ounces) cold solid vegetable shortening
½ cup ice water
Directions:
1. In a food processor, pulse the flour with the sugar and salt until combined. Add the butter and shortening and pulse until the mixture resembles coarse meal.
Transfer the mixture to a large bowl and sprinkle the ice water on top. Stir with a fork until a crumbly dough forms. Turn the dough out onto a work surface and knead 2 or 3 times, just until the dough comes together. Cut the dough in half and form into 2 disks; wrap in plastic and refrigerate until firm, at least 30 minutes or overnight.
2. On a lightly floured surface, roll out each disk of dough to a 12-inch round. Ease one of the rounds into a 9-inch glass pie plate and transfer the other round to a baking sheet.
Source: Mosca from AR
I know there are traditions that are NOT to be messed with at the holidays. So if you are steadfast in those traditions, I respect that!
Major Assignment: make a pie crust FROM SCRATCH. Use any recipe you want. But make it from scratch. Single or double crust is ok. Below is a recipe courtesy of Mosca to get you started.
Fill the pie any way you want. Apple, Chocolate Cream, Pecan, etc.
Bonus Cook: get fancy with pie topping. Doing a double crust? Make a pretty lattice. Single crust? Do some cut out shapes. Make homemade whipped cream.
Reveal: anytime you feel like it. There’s enough going on this month. Plus, I want to see pies all month long for continued inspiration.
sneak peek: December is gonna be extra special!
Pie Crust - Double
Ingredients:
2 ⅔ cups all-purpose flour
2 teaspoons sugar
¾ teaspoon salt
1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch pieces
½ cup plus 1 tablespoon (4 ounces) cold solid vegetable shortening
½ cup ice water
Directions:
1. In a food processor, pulse the flour with the sugar and salt until combined. Add the butter and shortening and pulse until the mixture resembles coarse meal.
Transfer the mixture to a large bowl and sprinkle the ice water on top. Stir with a fork until a crumbly dough forms. Turn the dough out onto a work surface and knead 2 or 3 times, just until the dough comes together. Cut the dough in half and form into 2 disks; wrap in plastic and refrigerate until firm, at least 30 minutes or overnight.
2. On a lightly floured surface, roll out each disk of dough to a 12-inch round. Ease one of the rounds into a 9-inch glass pie plate and transfer the other round to a baking sheet.
Source: Mosca from AR
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