3 c sifted flour 1 1/4 c Shortening 1 tsp salt 1 egg, well beaten 5 Tbsp water 1 Tbsp vinegar
Cut shortening into flour and salt. Combine egg, water, and vinegar in a separate bowl. Pour liquid into flour mixture all at once. Blend with spoon until flour is all moistened. It can be re-rolled without toughening. Will keep in refrigerator for two weeks or divide into balls enough for one pie and wrap in Saran wrap and freeze indefinitely.
Makes 2 crusts
Wednesday, October 26, 2011
Oh no, not a seasonal arts and crafts project. This time we're going to bake it and eat it!
"Pumpkin Stuffed with Everything Good" is our latest cooking project. Emphasis on "everything good". First, just mention the word: bacon. We're off to an excellent start. And we love pumpkin. Did you know that when your dog has GI distress, feeding her canned pumpkin (not the pie filling, please) will put everything right again? But I digress.
Dorie got this recipe, or at least the outline for this recipe, from her friend's sister. She provides many options depending on tastes and ingredient availability. I stuck with her basic recipe which is basically a 3 lb pumpkin, carved with a cap like a jack-o-lantern, and cleaned of all it's innards. Salt and pepper the inside surfaces. It is then stuffed with a combination of stale bread cubes, cheeses, garlic, cooked bacon pieces, fresh chives and thyme (both from my garden). Pour some heavy cream seasoned with freshly ground nutmeg over top; put the pumpkin's cap back on and bake it.
This one's a winner, one hundred percent. Can't wait to try some of the recommended variations, perhaps on our next unsuspecting dinner guests!