For the love of pancakes, it’s just arrived. You won’t need willpower here. Pancakes are an outstanding comfort food that will make you swoon. They make breakfast exciting. And, weekends easily, a little more special. They are simple, but the truth about it, one […]
Ingredients: 2 cups cream cheese, room temperature 1/2 cup pumpkin pie filling 3 large eggs, room temperature 2/3 cup packed brown sugar 1 teaspoon vanilla extract Homemade or ready-made graham crack crust (7-inches) Preheat the oven to 330 degrees F Procedure: 1. Preheat the […]
Pie Crust Like A Pro
2 1/2 cups all purpose flour
2 T. of sugar
1 1/2 t. of sea salt
1 1/4 cup cubed cold unsalted butter
6 T. cold water
1. Combine salt, sugar, and 2/3 of flour in a food processor and pulse until evenly incorporated.
2. Scatter butter cubes evenly over the top of the flour mixture.
3. Seal the processor and pulse. In a typical pie crust recipe, you stop when the butter is in pea-sized pieces. Continue until no dry flour remains. Fully incorporate flour!
4. Spread the dough out around the bottom of the food processor with rubber spatula and sprinkle in remaining flour.
5. Pulse dough 6 times to incorporate. Dough will break up, with dry flour still surrounding it.
6. Transfer dough to a bowl using rubber spatula and sprinkle with the water.
7.Transfer dough to a floured work surface. This dough will be very moist. Feel free to use a little extra flour!
8. Shape the dough into two 4″ disks. Wrap tightly in plastic and refrigerate 2 hours.
9. When ready to use, pull out one ball, set it on a well-floured work surface, and sprinkle with more flour.
10. Roll dough out into a circle, lifting the dough and rotating it while rolling to achieve an even shape.
11. Pick up the dough by carefully rolling it around your rolling pin, use a bench scraper to help lift it off the work surface. Unroll it over a pie plate.
12. Gently lift and fit the dough into the pie plate. Fit all the nooks and crannies.
13. Use a pair of scissors to trim the dough so that it overhangs the edge by 1/2 inch all around
14. Tuck the overhanging edge all the way around the pie
15. Flute the edges of the pie crust
16. Pie shell is ready to be blind-baked or filled.