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November 20, 2004

Simple Sugar Pie Crust

Simple Sugar Pie Crust

4 cups all-purpose flour
1 cup sugar
˝ tsp baking soda
˝ tsp salt
1 cup butter (2 sticks) cut into cubes
2 eggs
1 tsp amaretto or vanilla extract

Stir together flour, sugar, baking soda, and salt. Add the butter cubes. Go wash your hands again, and then squish the butter and flour mixture together until dough begins to clump together. It will still be dry. Add the eggs and amaretto, and mix into dough. You may want to use a fork, but you’ll likely need to use your hands again. Mix until dough comes together in a ball. Divide into two portions, and shape each into a disk. Cover and refrigerate about 20 minutes, until firm.

This pie crust is designed for pressing into the pie pan—not rolling it out. That’s what makes it a simple and easy recipe! Line the pie pan with cookie paper/parchment. Take 2/3rds of the dough and press it into the pan, starting at the center and working towards the sides. Trim excess dough on the sides to make it pretty. Use the remaining dough to make a partial top crust either with lattice, leaves, etc.

Makes two normal size pie crusts with some extra dough for the top of the pie for trimming. Use for pies like pecan and pumpkin, or crostata.

(modified from RealSimple’s “Sweet Sugar Crust” November 2004)


Posted by TulipGirl  |  10:57 AM|  TrackBack (0)  |   Words

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Someone once suggested to me that the nicest pie crusts were made with butter, but she never gave me a rceipe. This sounds yummy!

Posted by: Kim in ON at November 20, 2004 01:01 PM

It's really easy. I have avoided making any pies the past few years because I can't get crisco and I'm lousy at rolling out crusts. But this one WAS yummy.

I use butter in most recipes, even when they call for crisco or oil. I just think it tastes better. And the health consequences. . . well, I think it all balances out in the long run!

I'm looking for a pumpkin pie recipe that doesn't call for evaporated milk and give the directions for turning chunks of pumpkin into pumpkin puree.

Posted by: TulipGirl at November 20, 2004 01:18 PM

Oooooo... Sounds yummy I am going to have to try this one since I am doing the pies for Thanksgiving this year. Have a wonderful holiday!

Posted by: Leann at November 20, 2004 06:40 PM

The recipe on my pumpkin can calls for evap. milk, top milk, or light cream, although I always use evap. milk. I'm not sure I understand, do you want the recipe for a pie that uses real pumpkin? I love the recipe on the can of pumpkin, although I've made pies with a real pumpkin before.

I was planning on posting a pie crust recipe that uses real butter. I'll try to do that later today, if Blog City is working. Your recipe sounds yummy. :-)

Posted by: Missy at November 20, 2004 09:08 PM

Yeah. . . I need a real-pumpkin recipe. No canned pumpkin here. (Though hooray! Canned corn and tomatoes are available. *grin*)

Posted by: TulipGirl at November 20, 2004 10:57 PM

I love Real Simple! Wish I subscribed.

Posted by: kristen at November 21, 2004 05:53 AM

totally copying this recipe!

Posted by: Dana at November 21, 2004 11:09 PM

To cook pumpkin:
Wash & cut in half crosswise. Remove seeds and strings. Bake in pan, shell side up, at 325 for an at least an hour, depending on size. (You can also microwave it) Bake until it is very tender and begins to fall apart. Scrape pulp out of shell and puree it in a blender, food processor, or use a potato masher. It should have the consistency of canned pumpkin.

Cut the pumpkin into chunks, and cut the peel off the chunks. Cut the chunks into one-inch pieces. Fill a large pot with pieces and halfway with water. Cook until soft and drain. Puree.
I have made some incredibly delicious pumpkin pies from scratch, but I've also had some flops. Sometimes I've baked the heck out of the pumpkin and there are still tough places. Maybe I had a pumpkin that wasn't ripe enough?? The pumpkin needs to be super soft, so that you can easily mash it with a fork.

Have you ever made a sweet-potato pie? I can taste little difference and the sweet potatoes are much easier to cook. Just peel, steam, and puree! Use in a pumpkin pie recipe in place of the pumpkin. I read somewhere that carrots work too, but I've never been brave enough to try it! Even if it tastes similar, “Carrot pie” just doesn't sound as exciting as “Pumpkin Pie”.

Here's a recipe:

2 cups pumpkin puree
1 ˝ c evap milk (or cream)
1 cup white or brown sugar
˝ tsp salt
2 tsp cinnamon
˝ tsp ginger
˝ tsp nutmeg ( I use 3 tsp cinnamon and omit the ginger and nutmeg)
2 slightly beaten eggs

Mix well and pour into a deep pie shell. Bake 15 minutes @ 425, then reduce heat to 350 and bake about 45 minutes, until a knife inserted in the center comes out clean.

I found some alternatives to evap milk, although I've never tried any:

In place of evap milk, use 2 Tb molasses and 1 ˝ c sour cream
Use powered milk made with half the usual water.
Or, as I mentioned before, top milk (whatever that is) or light cream.

Posted by: Missy at November 22, 2004 04:47 PM

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