Hey ya’ll! We hope you had a great weekend and that you’re having an awesome Monday so far! Today is the last day of October, which also means it’s Halloween! Happy Halloween everyone, we hope your enjoying your fill of candy. And if you have any leftover candy corn, or just candy, you can use it to make this Candy Corn Halloween Cake! Anyone else enjoying all the halloween memes and jokes across Instagram? We’ll definitely be missing those after today!
The end of October also means the beginning of November and the month of Thanksgiving! So, it’s the start of pie season: pumpkin pie, pecan pie, cherry pie, apple pie, sweet potato pie, and basically anything else you can put into pie form. For the next couple weeks leading up to Thanksgiving, we’re going to be talking all about pie and pie crust. This week we’re going to talk about crisco and butter in your pie dough. We did a taste test of an all butter crust, all crisco, and a half and half crust.
Now, before we even tested these, we already had an idea of what we thought would be the best: all butter. And, boy, were we right! The all crisco crust just tasted of, well, crisco and flour. The half and half had a little of the butter flavor that you typically taste in a good crust. And the butter crust was all butter and deliciousness. If you buy or have ever bought a store bought pie, crust, or dough then you have probably tasted a half butter and half crisco crust. This is because butter is so expensive and crisco is relatively cheap. So, you still get a buttery flavor but it cuts the cost down (that way they don’t have to charge you as much, hahaha ya right! It’s so they can make more money 😉 )
Anyway, when your making it at home, definitely use all butter. It will give you a better flavor. Also, crisco tends to coat your mouth in a “film” which is really unpleasant, so all butter is the way to go!
Be careful not to overwork your pie dough or you will develop too much gluten and your dough will be tough and hard to work with. Also, use cold butter and water to keep your butter from melting. This will give you the flakiest pie crust when you bake.
For a 10-inch one crust pie-
2 cups all-purpose flour
1 tsp salt
2/3 cup butter, cold
5 to 6 Tbsp. ice cold water
- Stir together the flour and salt.
- Cut in the butter until it resembles peas ( a few larger chunks are okay).
- Mix in water until a dough forms. Refrigerate for 30 minutes (or until the dough is chilled) before rolling out and baking.
Questions, comments or requests? Let us know in the comments below, email (firstname.lastname@example.org), instgram (@unchartedbakers) or Facebook (@unchartedbakers).
We hope you have an awesome week, safe travels, and may you always have a cookie in your cookie jar!