Be a Goddess this Thanksgiving!

Thanksgiving is in 1 week.  Are you panicking yet?

There’s so much pressure this time of year!  Will the turkey thaw in time?  Will your mother-in-law turn her nose up at you stuffing?  Will your crazy uncle show up and make armpit noises at the table?  Whatever you might be dealing with this time of year, I am here to share with you a real time saver when it comes to making homemade pie.  Wait…pie?  I thought this was a stamping blog?  Just stick with me.  🙂  I shared this video last year and had someone contact me because they were desperately looking for the video again so I thought I would post it here in case you’re looking for it or missed it entirely.

I am NOT a cook…I hate to cook actually… but my Mom taught me this technique for making pies in the microwave.  No, I’m serious!  They are the BEST pies ever!!!  We’ve been making pies this way since the 70′s when microwaves took up half your counter space.  You do most of the baking in the microwave and then brown it in the oven for only 10 minutes.  Perfect pies every time!  I thought with Thanksgiving around the corner I would share this video with you.

Today’s video will show you how to do Make-ahead pie dough.  Let’s face it, that’s the hardest part about making a pie.  This no-measure method will knock you socks off!  Keep the dough in your freezer and you can make pie in a flash!  (Tomorrow I will share the microwave cooking method video)

Simply Simple MAKE AHEAD PIE DOUGH
makes enough for 9 double crust pies

5 lb. bag all-purpose flour
2 Tablespoons salt
3 lb. tub of Crisco (butter flavored, if available)
3 cups ice-cold water
4 drops of yellow food coloring (makes your pies look prettier!)

Mix the flour and salt together.  Add all the Crisco and cut in with a pastry blender (takes about 5 or so).  When it’s all mixed, add the food coloring to the ice water and pour in ALL AT ONCE.  Mix with your hands and separate into (9) 1 lb. pie dough.  Flatten slightly and wrap in cling wrap.  Place in freezer bags and freeze for up to  6 months.

Thaw when ready to use (about 10 minutes).

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I know that some of you may still be skeptical but I have received SO many emails and comments on viewers who tried it and now think I am a Pie Making Goddess.  lol  No, not a Goddess but just like my blog, I am always looking for the Simply Simple but I want WOW.  These pies are WOW, I promise!

Okay, so yesterday I did some Googling trying to find a good tutorial on making “pie boxes”.  I have seen them and I tried several…EPIC FAIL!  All of them turned out horrible!  Maybe my coffee wasn’t strong enough and my brain was running at only 10% but these boxes were just down right embarrassing!  So, I will continue looking for a SIMPLY SIMPLE pie box and bring it to you when I find one (oh, I hope I find one!)

Be sure to check back tomorrow for my video on BAKING a pie in the microwave.  I can hear you snickering, by the way!  I hear you!  Seriously, these are the best pies ever and your family will be so impressed!  Just think…HOMEMADE pie this Thanksgiving and it’s a no fail method!

Just think how happy your spouse will be when you bake him his favorite pies this year!!!  You’re sure to get that iPad Air for Christmas!

See ya tomorrow!

7 Responses to “Be a Goddess this Thanksgiving!”

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  1. Jeanne says:

    Hi Connie:
    I found a cute pie box template on Pinterest. It was from Studio DIY (Striped Cat Studio) and they used a template called Pie Slice Box from Martha Stewart.

  2. Trish says:

    There is a sense of family with all of us stampers. Think of it this way-less stress in the pie dept. could mean more time to stamp. When those of you who are well known in the SU world occasionally give us a peak at your nonSU World, we are gratified that you are real people.

  3. artlvr says:

    We gotta do–what we gotta do to save time to STAMP! Right girls???

  4. Lois Hobson says:

    I tried making a pie last year following your directions – easy peasy!! Will be doing so again this year!

  5. Christine Miner says:

    O.K. Connie I WILL try your crust this year for SURE. I saw it last year but everyone loves the crust I always make (oil) so kept with it but to have all that pie dough ready ahead sounds fab to me. Thanking You for being a Goddess of ALL that is good.

  6. Rita in Michigan says:

    Hey – if your family is sick of the same old main course for holiday dinners do try out this recips that I found back in the 60s. Recipe for pie crust is with it – I make the pie in a big old cast iron skillet and bake in the oven – fantastic!
    Connie – feel free to post this somewhere!
    SKILLET SAUSAGE & POTATO PIE (Christmas Pie) SERVES 10-12.

    1. CRUST: 3 CUPS FLOUR. 1 TSP SALT 1 CUP CRISCO 7-8 TABLESPOONS WATER
    Measure flour and salt into a large bowl. Cut in Crisco til crumbly, then sprinkle in water 1 Tbsp at a time.
    Mix until all flour is moistened and dough almost clears side of bow.
    Roll into a ball and shape into 2 flattened rounds. Roll 1 half into a 13” circle.
    Fold into quarters, unfold and ease into a 10” ovenproof skillet (big old black iron skillet)
    … Heat oven to 425 degrees.

    2. FILLING: 1 ½ LB SPICY (PORK) SAUSAGE, CUT INTO CUBES.
    4 MEDIUM POTATOES, COOKED AND DICED.
    1 MEDIUM ONION SLICED
    4 SLICES BREAD TORN INTO BITE SIZE PIECES
    ½ CUP SNIPPED PARSLEY.

    3. FILLING LIQUIDS: 1 CUP WHIPPING CREAM (or use milk I guess but it may not thicken as much)
    2 EGGS
    1 TSP SALT
    ½ TSP PEPPER
    (add any other spices that you like)
    2 TSP BUTTER
    1 EGG … BEATEN

    METHOD: Cook sausage until light brown … drain. Place sausage, potatoes, onion, bread and parsley into pastry
    lined skillet. Mix together the cream, eggs, salt, pepper, favorite spices and pour over sausage and potatoes in skillet.
    Dot with the teaspoon of butter. Roll out the remaining dough into a 12” circle. Fold into ¼’s and
    place over filling and unfold. Trim overhanging edges about 1” from rim of skillet. Fold and roll top
    edge over lower edge and press to seal. Brush over the top with the last beaten egg.
    (You can use left over pastry to cut out trim, leaves, circles etc for decorations. Brush with egg.

    BAKE: Bake pie for 10 minutes at 425 degrees.
    Reduce temperature to 350 degrees and bake until light brown … about 40 – 50 minutes.
    Let stand 10 to 15 minutes before cutting into wedges.

    (This is the very best pie crust recipe I have ever come across. I have tried out many over the last almost 50 years, but none come close to this one! You can add some sugar to the recipe for a sweet pastry pie crust. I don’t bother to sift the flour before measuring – I just give the flour a really good stir up to make it “fluffy” before I measure it out.)

  7. OK, Connie, that looks great! What about single crust pies like pumpkin and pecan? Do they work the same in the microwave?

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