Pi Day

Five All-Time Favorite Pumpkin Pie Recipes

September 30, 2017 By Paula 16 Comments

It’s hard to imagine an American Thanksgiving table without the ubiquitous orange-crusted custard finishing off the feast. Early American settlers of Plimoth Plantation (1620-1692), the first permanent European settlement in southern New England, might have made pumpkin pies more like a savory soup and served in a pumpkin than a sweet custard in a crust. Or by filling a hollowed-out pumpkin with different combinations of milk, honey, apples, sugar, and spices. Then, baking them in hot ashes.

Today the Pumpkin Pie is more than just an open-faced custard-based pie with just a bottom shortcrust (Save with these no-fail Easy Pie Crust Recipes) and no top crust. It is the favorite pie of Americans young and old. Having a love affair with this delectable dessert for more than fifty years we’ve compiled a few of our favorite pumpkin pie recipes. Plus some that sound so delicious that we will be trying them this year for our holiday gatherings.

MOTHER’s All-Time Favorite Pumpkin Pie Recipe

This pumpkin pie recipe by Esther Shuttleworth, mother of the founder of the Mother Earth News publication, has received much praise from their palate-pleased readers. They first revealed Mrs. Shuttleworth’s secret in issue 41’s foldout, and I just had to share this wonderful recipe with you here.

ESTHER SHUTTLEWORTH’S PUMPKREAM PIE

Ingredients

1 cup of granulated sugar (this would be difficult to substitute for . . . and, after all, it’s a holiday!)
1 teaspoon of cinnamon
1/4 teaspoon of nutmeg
1/4 teaspoon of cloves (optional)
1 pinch of salt
2 eggs
1 cup of pumpkin (canned, or fresh and cooked till thick)
1 cup of thick sweet whipping cream
1 unbaked 9-inch pie crust

Directions

Combine all the dry ingredients, and beat in the two eggs till the mixture is fluffy. Stir in the pumpkin and then the whipping cream. When the filling is thoroughly blended, pour it into an 8 inch (1-1/4 inch-deep) pastry-lined pie pan, and bake it at 425 degrees Fahrenheit for 20 minutes. Then reduce the heat to 375 degrees Fahrenheit, and bake the pie for approximately 30 more minutes, or until a toothpick inserted into the filling comes out clean. While in the oven, the “pumpkream” will rise, then fall somewhat and — when it’s nearly done — develop little “good pie” cracks along the edges. “Most pumpkin pies are too spicy and ‘pumpkiny’ for my family,” says Mrs. Shuttleworth, “but they love this one!”

Brown Family’s Favorite Pumpkin Pie Recipe

This pumpkin pie recipe that we found on All Recipes has a walnut streusel topping that is optional. Made from scratch, this pumpkin pie is fabulous. With lots of wonderful spices, a rich, creamy filling, and a sensational cinnamon/brown sugar streusel topping. Served with whipped topping or ice cream, it’s the perfect finish to your Thanksgiving feast. You can’t go wrong with this pumpkin pie!

Ingredients

1 (15-ounce) can pumpkin puree
1 (14-ounce) can of sweetened condensed milk
2 egg yolks
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 egg whites
1 unbaked 9-inch pie shell

Streusel Topping

2 tablespoons all-purpose flour
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons butter, chilled
1 cup chopped walnuts

Directions

Preheat the oven to 425 degrees F (220 degrees C).
In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. In a large glass or metal bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture. Pour filling into pie shell.
Bake for 15 minutes in the preheated oven. While the pie is baking, prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. Blend in the cold butter with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.
Reduce the heat to 350 degrees F (175 degrees C). Bake an additional 40 minutes, or until set.

LIBBY’S® Famous Pumpkin Pie Recipe

This is the traditional holiday pumpkin pie that many of us grew up with. We have made Thanksgiving pumpkin pies from this recipe for decades! Yes, this classic recipe has been on LIBBY’S® Pumpkin labels since 1950. It’s easy, no-fail, AND the absolute best pumpkin pie! As easy as this pie is to prepare it’s even easier to enjoy. Just mix, pour, bake for a delicious homemade traditional pumpkin pie.

Ingredients

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

Directions

MIX sugar, cinnamon, salt, ginger, and cloves in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on a wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Our Favorite Pumpkin Pecan Pie Recipe

The pie brings together the best of both of our favorite pies. Pecans make a luscious pumpkin pie even better. Try this Pumpkin Pecan Pie this holiday season; it’s sure to satisfy the sweet and savory lovers in your family.

Ingredients

PUMPKIN LAYER:

1 unbaked 9-inch (4-cup volume) deep-dish pie shell
2 cups LIBBY’S® 100% Pure Pumpkin
2/3 cup granulated sugar
2 large eggs
2 teaspoons pumpkin pie spice

PECAN LAYER:

1/2 cup light corn syrup
1/2 cup granulated sugar
2 large eggs
3 tablespoons butter, melted
1/2 teaspoon vanilla extract
1 cup pecan halves

Directions

FOR PUMPKIN LAYER:
COMBINE pumpkin, sugar, egg, and pumpkin pie spice in medium bowl; stir well. Spread over the bottom of the pie shell.

FOR PECAN LAYER:
COMBINE corn syrup, sugar, eggs, butter, and vanilla extract in the same bowl; stir in nuts. Spoon over the pumpkin layer.

BAKE in preheated 350° F oven for 50 – 70 minutes or until knife inserted in center comes out clean. Cool on wire rack.

TIP You may need to put foil around the crust to prevent burning. Also, we have made this pie several times and have increased the cooking time to 80 minutes.

Family’s Cream Cheese Pumpkin Pie Recipe

One delightful dessert…two great tastes! This yummy pumpkin pie recipe was found on Taste of Home. This 5-star pumpkin cheesecake layers pumpkin and cream cheese for a great alternative to pumpkin pie, especially for those cheesecake fans out there. With this recipe, you’ll enjoy Pumpkin, fall’s golden child, paired with a delectable cheesecake.

Ingredients

1 package (8 ounces) cream cheese, softened
3 tablespoons confectioners’ sugar
1/2 teaspoon vanilla extract
1 unbaked 9-inch deep-dish pie crust

FILLING:

1-2/3 cups heavy whipping cream
1-1/2 cups canned pumpkin
2 large eggs, lightly beaten
3/4 cup sugar
1-3/4 teaspoons pumpkin pie spice

Directions

In a small bowl, beat the cream cheese, confectioners’ sugar, and vanilla until smooth. Spread into pastry shell.
In another small bowl, whisk filling ingredients until smooth. Pour over the cream cheese layer. Cover edges loosely with foil.
Bake at 350° for 70-80 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack.

Store in the refrigerator. Yield: 6-8 servings.

Which pumpkin pie will be your all-time favorite?

Will MOTHER’s All-Time Favorite Pumpkin Pie, Brown Family’s Favorite Pumpkin Pie, Recipe, LIBBY’S® Famous Pumpkin Pie, Our Favorite Pumpkin Pecan Pie, or Family’s Cream Cheese Pumpkin Pie become your favorite? Or will your grandmother’s pumpkin pie always remain number one?

Be sure to read How to Choose the Best Pumpkin if you would like to skip the can while making the most spectacular Jack-o-Lanterns and Pumpkin Pies!

Save With These Easy To Make Pie Crust Recipes

September 30, 2017 By Paula 8 Comments

Homemade Pie Crust Recipes

If you are looking for no-fail pie crust recipes, these delicious pie crust recipes are sure to bake up tender, light, and flaky. Each one of them is easily made with just a few ingredients, which are usually found in most kitchens. Whether you are making a savory meal or a sweet dessert now you’ll have the perfect crust to go with it.

3-2-1 Pie Crust

The simple formula of 3 parts flour, 2 parts fat, and 1 part water makes this one of the easiest pie crust recipes we’ve ever made. This recipe first appeared in 3-2-1 Pie Crusts and Biscuits 1-2-3 RECIPES made EASY

Ingredients

1 1/2 cups all-purpose flour
1/4 teaspoon fine salt
1 teaspoon granulated sugar
1 stick cold unsalted butter (8 tbsp), cut into small pieces
4 to 5 tablespoons ice water

Directions

Combine the flour, salt, and sugar in a large bowl and stir briefly until the mixture is aerated. Omit the sugar if you are making a savory pie.Using a pastry blender cut the butter into the dry ingredients until it’s in pea-size pieces that are slightly yellow in color, about 4 to 5 minutes. Drizzle in 4 tablespoons of the ice water and mix just until the dough comes together. Add the last tablespoon of ice water if necessary, but don’t overwork the dough or it’ll become tough. Shape the dough into a flat disk, cover it with plastic wrap, and refrigerate for at least 30 minutes, then use it in the pie or tart recipe of your choice.

Whole-Wheat Pie Crust Recipe

If you’re used to eating whole grains, use 100 percent whole-wheat flour or whole-wheat pastry flour (for a more delicate crust). If you’re trying to learn to love whole grains, replace all-purpose flour with whole-wheat flour a quarter cup at a time.

Ingredients

2 cups whole-wheat, whole-wheat pastry or unbleached all-purpose flour, or a mixture, plus extra for rolling
1 teaspoon kosher salt
6 ounces lard or unsalted high-fat butter, cut into small pieces, chilled
1 tablespoon vodka (or substitute apple cider vinegar)
3 to 5 tablespoons strained ice water, as needed

Directions

Whisk together flour and salt in a large bowl. Using a food processor, pastry blender or clean hands, begin to “cut in” the bits of fat into the flour until the mixture looks like coarse sand or cornmeal. There shouldn’t be many butter pieces larger than a pea.
Sprinkle vodka and 3 tablespoons water over mixture. Using your hands, form into a thick ball. Add more water a tablespoon or so at a time until the dough just pulls together.
Shape dough into a circle flattened to about 3⁄4-inch thick. Wrap in plastic wrap, and freeze for later use. When you’re ready to use it, thaw in the refrigerator overnight, then roll out crust on a floured surface until it’s about 1⁄4-inch thick.

Gluten Free Pie Crust Recipe

Using Bisquick™ Gluten Free mix, butter, and water you can make a gluten-free crust that can be used for any of the recipes above.

Ingredients

1 cup Bisquick™ Gluten Free mix
5 tablespoons cold butter
3 tablespoons water

Directions

To make this crust place Bisquick mix in a medium bowl. Cut in the butter with pastry blender or fork (or pulling 2 table knives through mixture in opposite directions), until mixture looks like fine crumbs. Stir in water; shape into a ball with hands. Then, press dough in bottom and up the side of the pie pan.

Vinegar Butter Pie Crust Recipe

This dough comes together easily and flawlessly, bakes up tender and flaky, and with a lovely butter flavor. This is definitely, a time to use the good butter.

Ingredients

1 1/4 cups unbleached all-purpose flour
1/2 teaspoon kosher salt
1 1/2 teaspoons granulated sugar
1/4 pound (1 stick) cold unsalted butter, cut into 1/2-inch pieces
1/2 cup cold water
2 tablespoons cider vinegar
1/2 cup ice

Directions

Stir the flour, salt, and sugar together in a large bowl.
Add the butter pieces and coat with the flour mixture using a bench scraper or spatula. With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay; be careful not to over blend).
Combine the water, cider vinegar, and ice in a large measuring cup or small bowl.
Sprinkle 2 tablespoons of the ice water mixture over the flour mixture, and mix and cut it in with a bench scraper or spatula until it is fully incorporated. Add more of the ice water mixture, 1 to 2 tablespoons at a time, using the bench scraper or your hands (or both) to mix until the dough comes together in a ball, with some dry bits remaining. Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine.
Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow. If making the double-crust version, divide the dough in half before shaping each portion into flat discs. Wrapped tightly, the dough can be refrigerated for 3 days or frozen for 1 month.

All Butter Pie Crust Recipe

This simple pie crust relies on butter for both its flakiness and wonderful flavor. This recipe is the one taught by King Arthur’s instructors in their nationwide traveling baking demos.

Ingredients

2 1/2 cups Unbleached All-Purpose Flour or Pastry Flour Blend
1 teaspoon salt
2 tablespoons buttermilk powder, optional
16 tablespoons (1 cup) unsalted butter*
1/4 to 1/2 cup ice water

*Note: If you use salted butter, reduce the salt in this recipe to 1/2 teaspoon.

Directions

Whisk together the flour, salt, and buttermilk powder (if you’re using it).
.Dice the butter into small cubes, or cut it into pats. Work it into the flour until it’s well-distributed, but not fully incorporated. Larger, pea-sized pieces of butter will be scattered throughout the mixture.
Tossing with a fork or your fingers, drizzle in the ice water. Stop adding water when the dough starts to come together, and grab it in your hands. If it holds together easily, without crumbling, it’s ready. If it has dry spots, or pieces break off easily, add a bit more water until it’s totally cohesive.
Gather the dough into a ball, and divide it in half. Gently pat/shape each half into a rough disk. Roll immediately, if desired. For better texture, chill the dough for at least 30 minutes before rolling. If dough has been refrigerated longer than 30 minutes, allow it to warm at room temperature for 10 to 15 minutes, until it rolls easily.
Use as directed in your favorite pie recipe.

Looking for a delicious Pumpkin Pie to fill your crust? Check out these All-Time Favorite Pumpkin Pie Recipes.

Homemade Pie Crust Recipes - If you are looking for no-fail pie crust recipes, these delicious pie crust recipes are sure to bake up tender, light, and flaky. Each one of them is easily made with just a few ingredients, which are usually found in most kitchens. Whether you are making a savory meal or a sweet dessert now you'll have the perfect crust to go with it. #Pie #Recipe #Dessert #Holiday #Baking #Food

Vinegar Butter #Pie Crust #Recipe - This dough comes together easily and flawlessly, bakes up tender and flaky, and with a lovely butter flavor. This is definitely, a time to use the good butter. #Baking #Food #Holiday #Dessert

3-2-1 #Pie Crust #Recipe - The simple formula of 3 parts flour, 2 parts fat, and 1 part water makes this one of the easiest pie crust recipes we’ve ever made. #Holiday #Baking #Food #Dessert

Gluten Free #Pie Crust #Recipe - Using Bisquick™ #GlutenFree mix, butter, and water you can make a gluten-free crust that can be used for any pie recipe. #Dessert #Holiday #Baking #Food

All Butter #Pie Crust #Recipe - This simple pie crust relies on butter for both its flakiness and wonderful flavor. This recipe is the one taught by King Arthur's instructors in their nationwide traveling baking demos. #Desssert #Holiday #Baking #Food

Whole-Wheat #Pie Crust #Recipe - If you’re used to eating whole grains, use 100 percent whole-wheat flour or whole-wheat pastry flour (for a more delicate crust). If you’re trying to learn to love whole grains, replace all-purpose flour with whole-wheat flour a quarter cup at a time. #Holiday #Baking #Dessert #Food

PURE COUNTRY PURE HEART – Interview With Stars Cozi and Kaitlyn PLUS I GOT IT!!! Meemaw’s Famous Pecan Pie Recipe

July 24, 2017 By Paula 8 Comments

“Warner Bros. Home Entertainment provided me with a free copy of the Blu-ray DVD and Soundtrack that I reviewed in this blog post. However, the opinions I share are my own.”

Interview With Stars Cozi and Kaitlyn
PLUS I GOT IT!!! Meemaw’s Famous Pecan Pie Recipe

Pure Country: Pure Heart sends a positive message and has been getting rave reviews! It has been awarded the Dove seal and is this year’s fun summer movie for our entire family to watch and sing along to with.

If you are ready to kick up your boots and sing your heart then you’re going to love this collaboration between Warner Bros. Home Entertainment, WWE, and the Pure Country Franchise. Together they bring you an all-American tale following a family who comes together to keep a hero’s dream alive.

Boasting 23 songs, including 16 new songs making their debut in the film the Pure Country: Pure Heart soundtrack will be released on July 28 by WaterTower Music. The CD is a Walmart Exclusive and will be available at Walmart Stores and on Walmart.com. You will also be able to download the soundtrack through Google Play, iTunes, Apple Music, and Amazon Music. Among the featured songs is Willie Nelson’s beloved “We Don’t Run,” Laura Bell Bundy’s all-new “Grass Ain’t Greener,” the Ronny Cox penned-and-performed “Silver City,” and a bevy of songs from award-winning country-music songwriters – including Trent Dabbs & Jabe Beyer, Jon Kenzie, Maren Morris and Dallas Davidson & Natalia Starzuynski. The songs are performed in the film by Bausch, Zuehlsdorff, Barnes, Bundy, Cox, and Nelson.

After watching Pure Country: Pure Heart, Marcus and I both were excited about the soundtrack. We are both huge country fans and have been to many concerts over the years. Here in Charleston, we’ve been lucky enough to have the pleasure of Willie Nelson performing several times over the years. He always puts on a memorable performance that thrills his audience. I loved his performance of We Don’t Run in this movie. The tone of Willie’s vocals blended well with the sweet, innocent sound of Cozi and Kaitlyn’s voices. I was lucky enough to get my hands on the soundtrack before its release later this week and have been listening to it while working today. A great compilation of inspirational songs!

Soundtrack Playlist

01	Keep Asking Why	3:49
02	Stand By Me	1:45
03	Slide	2:58
04	Silver City	1:46
05	Sing A Little Higher	2:24
06	The Grass Ain’t Greener	2:02
07	Pass It On	3:17
08	We Don’t Run	3:01
09	Nobody’s Stranger Anymore	3:26
10	Hold On To Hope	2:51
11	Lean On You	4:20
12	Like A Country Boy	3:03
13	We Don’t Run	2:41
14	Something Calling My Name	3:11

Pure Country Pure Heart will be released on DVD Walmart Exclusive, Blu-ray Combo Pack Walmart Exclusive, and Digital SD and HD on Amazon.com August 1st. Pure Country Pure Heart is rated ‘family-approved’ by The Dove Foundation and is the third film in the Pure Country series. Other titles include Pure Country (Walmart) (Amazon) and Pure Country 2: The Gift (50% OFF on Walmart.com).

I joined several other bloggers for a conference call with two of the stars from Pure Country: Pure Heart:

Kaitlyn Bausch (One Life To Live) – “Ada Spencer”
Cozi Zuehlsdorff (Dolphin Tale, Dolphin Tale 2) – “Piper Spencer”

The Interview:

After listening to how perfectly the voices of Kaitlyn and Cozi blended I wanted to know if they had any plans for future collaborations. Friends in real life, these talented young ladies enjoy singing together both professionally and for fun. I was also curious which scenes were the most enjoyable to record. You can feel the connection that these two stars had so it’s not surprising that they loved any scene with the two of them that they got to bond like sisters. These singing dynamos loved recording Nobody’s Stranger and the Slide.

After watching this movie and seeing the skill and confidence of her character I was stunned to learn that Kaitlyn’s most difficult obstacle in filming this movie was trusting her choices and believing that she belonged there. She credits a phenomenal director as well as an incredible cast and crew for helping her overcome it and enjoy the experience of filming.

Cozi was asked about working with a predominately female cast. Just like Cozi, I didn’t even notice. It was while researching for my interview and saw that it was pointed out in some of the information that I read that I even became aware of the fact that this film had a mostly female cast. It attests to the quality of the writing, directing, and acting of the entire cast and crew that my focus would be on the story and not notice that it was made up of generations of strong woman. I was simply moved by the strong, powerfully moving characters that they played.

While life prepared them for their roles it was a lot after hour work rehearsing and learning the songs that got them ready. It was connecting with the script, the script touched their heart, and the challenge, the chance to use all the tools in their acting toolbox, that drew them to Pure Country. Growing up in the South I usually pride myself on being able to detect a fake southern drawl. So I was amazed that Cozi, in real life, has no southern accent. She said that she stayed in character both on and off screen so that she didn’t slip out of it.

In addition to the sense of accomplishment of successfully carrying so much of the movie, it was the friendships that they made that was the biggest thing that they took away from Pure Country Pure Heart. One friendship bonding activity that took place was helping Cozi with studying Biology between takes. Yes, even with all the pressures of starring in this movie she continued her college studies during filming.

We can’t forget about Pie!

Here in the south its all about the pie especially when its Pecan. So I had to ask about the many pies that were being baked by Meemaw throughout this movie. Shhhh! Don’t tell anyone… Not all the pies were real. Although not all of the pies were real there were still plenty of pies (30 – 40) on the set of Pure Country Pure Heart ready to be sacrificed for the sake of the perfect take. Of course, our beloved stars ate their share of them, too. Guess What – I’ve got Meemaw’s Recipe for you! So get out your pie pan, have the kids shell some pecans, bake up a pie or two, and enjoy a slice of her famous pie with a big scoop of ice cream while watching this endearing movie.

Ingredients:

3 eggs
1 c white corn syrup
1/2 c sugar
1 tsp vanilla

pinch of Salt
1/2 c butter
1 c shelled pecans
1 prepared pie crust

Directions:

In Large Bowl

Start with 1/2 cup of Sugar and a Pinch of Salt

Add 3 Eggs

Pour in 1/2 cup of melted Butter

Add 1 tsp of Vanilla

Add 1 cup of Corn Syrup

Mix it up!

Get your Pie Crust

Add 1 cup of Pecans (I like to also add 1/4 cup of chopped pecans)

Pour mixture over your Pecans

Bake at 350 for 45 minutes or until golden brown. Enjoy!

IF YOU HAVEN’T ALREADY, BE SURE TO ENTER FOR A CHANCE TO WATCH THIS MOVIE FOR FREE!!

ENTER GIVEAWAY HERE

3-2-1 Pie Crusts and Biscuits 1-2-3 RECIPES made EASY

April 10, 2015 By Paula 3 Comments

3-2-1 Pie Crusts and Biscuits 1-2-3 RECIPES made EASY with this Professional Pastry Cutter

EASY
3-2-1 Pie Crusts and Biscuits 1-2-3
RECIPES

3-2-1 Pie Crusts and Biscuits 1-2-3 RECIPES made EASY with this Professional Pastry Cutter

Orblue Professional Stainless Steel Pastry Cutter:

- Superior Quality – The Professional Dough Blender is engineered from stainless steel construction so it will NOT break, bend, or rust.
- Effortless Mixing – This pastry blender with blades quickly cut butter or margarine into dry ingredients such as flour, sugar, or baking powder, combining a set of wet and dry ingredients seamlessly so you can bake your pie crust or cookie like a boss.
- Good Grip – The black soft-grip handle of the dough cutter absorbs pressure and won’t spin or come loose in your hand
- 100% Guarantee – If you have any problems FOR THE LIFETIME OF THE PRODUCT, they will refund your order in full PLUS supply a new item.

3-2-1 Pie Crusts and Biscuits 1-2-3 RECIPES made EASY with this Professional Pastry Cutter

My Thoughts:
Having used my Mom’s pastry cutter I’ve been wanting one of these for a long time. This one has a nice sized handle design for an easy grip and I found that does a beautiful job of cutting in butter. Your homemade pie crusts will be flaky and your biscuits light and airy when you use this professional quality pastry cutter to make them.

3-2-1 Pie Crusts and Biscuits 1-2-3 RECIPES made EASY with this Professional Pastry Cutter

1-2-3 Buttermilk Biscuits

Makes about 2 dozen 2-inch biscuits

Ingredients
1/2 cup (1 stick) very cold unsalted butter, cut into 1-inch cubes, plus 2-3 tablespoons butter, melted for drizzling

2 1/2 cups self-rising flour, sifted, plus more for dusting the work surface

1 1/4 cups buttermilk

Instructions
Preheat the oven to 450 F. Lightly grease or line the baking pan(s) with parchment paper. Place 2 1/4 cups flour into a bowl. Using a pastry cutter, cut the cold butter into the flour until it has combined to form a mealy mixture with the largest portions no bigger than a pea. Add the buttermilk to the flour mixture, mixing gently until everything is moistened.

Using a portion of the remaining flour, flour your surface and turn the mixture onto it. Knead a couple of times; if to sticky to handle, sprinkle some flour on top. Pat the dough into an approximately 9×5-inch rectangle, and fold it in thirds, folding each outer side in (like you would a letter). Rotate the dough, pat it again into a 9×5-inch rectangle, and repeat two more times.

Pat the dough to a half-inch thickness on your floured surface. Cut into 2-inch circles using a biscuit cutter or floured rim of a drinking glass. Do not twist the cutter. Tip: Try to get as many biscuits as you can because the rise on biscuits from re-rolled dough is not as good.

Place in the pan so that the biscuits touch one another. Drizzle with the melted butter. Bake for 13-17 minutes, or until lightly browned. If you prefer lighter biscuits, withhold the butter until after baking and drizzle to taste.

Remove from the oven and let cool slightly before serving warm. This recipe was found on Craftsy website.

3-2-1 Pie Crusts

3 parts flour, 2 parts fat, and 1 part water

Makes 1 crust.

Ingredients
1 1/2 cups all-purpose flour

1/4 teaspoon fine salt

1 teaspoon granulated sugar

1 stick cold unsalted butter (8 tbsp), cut into small pieces

4 to 5 tablespoons ice water

Instructions
Combine the flour, salt, and sugar in a large bowl and stir briefly until the mixture is aerated. Omit the sugar if you are making a savory pie. Using a pastry blender cut the butter into the dry ingredients until it’s in pea-size pieces that are slightly yellow in color, about 4 to 5 minutes. Drizzle in 4 tablespoons of the ice water and mix just until the dough comes together. Add the last tablespoon of ice water if necessary, but don’t overwork the dough or it’ll become tough.

Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes, then use it in the pie or tart recipe of your choice. This recipe was found on the Chow website.

Easy Mini Pumpkin Pie Tarts made in Silicone Baking Cups

March 12, 2015 By Paula 5 Comments

These 24 high quality beautiful, cost saving, and environmentally friendly baking cups from the Simple Baker are perfect for making these mini pumpkin pie tarts.

Simple Baker – 24 Pack – Premium Silicone Baking Cups / Cupcake Liners:

Premium Simple Baker silicone baking cups are BPA Free and made with eco-friendly silicone
100% Pure food grade (FDA approved) silicone cups are non-stick, stain resistant, and dishwasher safe
Baking cup set comes in 6 vibrant colors – Pink, Orange, Yellow, Green, Blue and Purple – 4 cups of each color – 24 total
Cups are heat resistant to 475°, and each cup measures 2-5/8 inch in diameter by 1.25 inch tall and holds 2.5 fluid ounces
Use your imagination and create other tasty treats such as… – Ice Cream Cakes – Cheesecakes – Gelatin – Chocolate Lined Desserts
No need to use a muffin tray, just place these cups straight onto a baking sheet!
Oven, microwave and dishwasher top rack safe!
These silicone cups are created by bakers for bakers! They personally guarantee their products are made to the highest standards that’s why they offer a Lifetime Guarantee!

Save 58% on Simple Baker – 24 Pack – Premium Silicone Baking Cups / Cupcake Liners

Mini Pumpkin Pie Tarts

My Thoughts:
I made Mini Pumpkin Pie Tarts to test out these cool cups which I received in exchange for my honest opinion. The tarts slipped right out of the cups and were perfectly shaped coming out of the oven on the cookie sheet. Even the filling that burned because I spilled down the side of a few of the cups washed right off with some soapy water and a cloth. I’ll never need to waste money on paper cups ever again because I can reuse these fun silicone cups over and over!

Easy Mini Pumpkin Pie Tarts: To make, I put two wonton wrappers in each baking cup and scooped in some prepared pumpkin pie filling. Then, baked them at 350° until done (about 20 minutes).

Notes: You can use whatever filling you make your favorite pumpkin pie with. Just mix it up just like you were going to make a regular pie and spoon into each cup. Because my gas oven has a mind of its own and likes to burn the bottom of things I put a silicone mat on the cookie sheet.

Suggestions: Using a no-bake recipe? You can also use Phyllo dough (How to do: 5 sheets, thawed. Using a pastry brush butter each sheet with 4 tablespoons melted butter. Place on top of each other. Then, with a pizza cutter cut stack into squares to fit cups. Bake 375° for 10 minutes.) or premade mini Fillo pastry shells. I’ve done this with my no-bake cheesecake recipe. Perfect for holiday parties!