Aunt Emma's Never Fail Pie Crust

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

Pumpkin Carving

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.




Pre-oven

Apres oven



Deeee-licious!

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!

http://www.frenchfridayswithdorie.com/ for more cooker's results.
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5 comments:

  1. Buy Me a SodaOctober 27, 2011 at 9:05 AM

    ohhhh my goodness, that looks fantastic. xoxo

    ReplyDelete
  2. ChristyOctober 29, 2011 at 8:00 PM

    I thought this recipe was fantastic, and can't wait to try on guests! Easy peasy, and a showstopper at the same time!

    Happy fRench Weekend!

    ReplyDelete
  3. Cher RockwellOctober 30, 2011 at 9:08 AM

    I am not sure I even want to know how you know that canned pumpkin makes good pet medicine :-)
    Loved this one - such a perfect fall companion.

    ReplyDelete
  4. AnonymousOctober 31, 2011 at 7:00 AM

    Happy to hear you liked it, we were big fans as well. I too stuck with the basic recipe the first time around but I am already drooling over all of Dorie's Bonne Idees and can't wait to give some of them a whirl.

    ReplyDelete
  5. AnonymousOctober 31, 2011 at 6:08 PM

    I wasnt crazy about the pumpkin part but I used rice and the stuffing was pretty good! :)

    ReplyDelete

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