Monday, November 22, 2010

Easy as Pie

Just in time for a Thanksgiving Pie-a-palooza, my niece Elizabeth is here to demonstrate how easy it is to roll pie crust. With the parchment paper method it is so easy, even a child can do it.


You simply roll your favorite pie dough recipe between two sheets of parchment paper.



After a few rolls, loosen the paper on both sides so that the dough will continue to expand in size.



When the dough is rolled to the needed size and thickness, loosen the paper again and remove one sheet. Then use the other sheet of paper to lift the dough and transfer it into a pie dish.




Crimp the edges of the pie crust in your favorite manner. Refrigerate the dough-lined pie dish while you prepare the filling.




Lizzy made an old-fashioned pumpkin pie.



It took more muscle to stir the filling then it did to roll the pie crust.



Put the filling into the chilled pie crust and bake!




It was her first ever pie and it tasted mahvelous!
For a more detailed tutorial on making pie crust, check out Pie Crust 101.

Thanksgiving is only two days away!
Are you making pie? What kind?

4 comments:

  1. Way to make us feel bad! Honestly, I've used your method and it is easy. Thanks for sharing it.

    I'm not sure what I'm making this year. My dad is cooking Thanksgiving dinner. He may ask for dessert, but most likely it will be brocolli casserole or sweet potato souffle. What pies are you making?

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  2. Your dad is awesome!
    And I want some sweet tater souffle!
    It looks like Sammy will be making a chocolate pecan pie. I let the kids make the pies since I have a long list of other things to make and pie is...easy! ;-)

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  3. I'm making a pumpkin pie this year from "real" pumpkin not canned - a first try for me this time. And we'll also make an apple crisp - something different for those non-pie eaters (crazy huh?!)

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  4. Yay, Jules! You will love it! Pumpkin pie tastes so much better when made with fresh pumpkin.

    Who doesn't love apple crisp!

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