This is my trusted pie crust recipe! Flaky and crisp with a rich buttery flavor, this homemade pie crust requires only a few common ingredients. With some special tricks for rolling and shaping the dough, this recipe produces a...
Throughout my childhood, we served the same dishes at almost every Thanksgiving feast. The adults waltzed around the kitchen preparing buttery mashed potatoes, sausage-laden stuffing, marshmallow-topped sweet potatoes, creamy green bean casserole, freshly baked whole wheat rolls, Great Grandma’s cranberry pecan salad, and generously carved slices of a large golden-brown barbecued turkey, all of which appeared on the dining table by midafternoon.
They also baked two pies from scratch, pumpkin and pecan, each year. My mom often handled those. She usually followed the filling recipe on the pumpkin purée can for the former, but she flipped open a well-worn cookbook with a bright red cover for the latter.
Yet before beginning either one, she pulled out mixing bowls and flour to whip up two pie crusts. I watched as she formed the dough, big soft clumps appearing as she stirred, which she then grasped between her palms, shaped into two discs, and eventually rolled out into giant circles that draped over the pie plates’ sides.
My eyes shone as she took a knife to the rims, eagerly anticipating what came next. Out popped a baking sheet and jar of cinnamon sugar, and within twenty minutes, she handed my brother and me two of the freshly baked scraps. Their sweet topping melted on our tongues, and hints of cozy spices lingered on each crumb of those hot and flaky bits of pie crust.
I always proclaimed that the mashed potatoes and bread rolls were my favorite part of our Thanksgiving feasts… But I secretly loved those little pie crust scraps just as much!
To this day, I still think of those memories when I make the dough for homemade pies, including whenever I whip up this ultimate healthy pie crust. It’s my trusted “go to” recipe and the perfect vessel for just about any pie — apple, pumpkin, pecan, sweet potato, you name it!
And yes… I still look forward to nibbling on those bits of “cinnamon sugar dough,” as we so fondly called it, while I wait for the pies to cool. Some things never change!
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