8 Showstopping Pies for Thanksgiving
kshama2001
Posts: 28,055 Member
For you pie lovers:
https://cooking.nytimes.com/68861692-nyt-cooking/12829306-8-showstopping-pies-for-thanksgiving
Mom said it's time I learned how to make pie crust and wants one of each.
https://cooking.nytimes.com/68861692-nyt-cooking/12829306-8-showstopping-pies-for-thanksgiving
Mom said it's time I learned how to make pie crust and wants one of each.
8
Replies
-
Those look good!!! I made crust once. Decided from now on, I just buy pre-made in the refrigerator section.8
-
the trick to perfect pie crust is 3 tips from my grandma:
1. lard, not crisco
2. ice cold water
3. don't knead or spend any time mixing the dough, - quickly combine the ingredients and form into a ball, then smash it on a floured surface and roll it out thin.5 -
rhenry2424 wrote: »Those look good!!! I made crust once. Decided from now on, I just buy pre-made in the refrigerator section.
Arrrrgh, I HATE fighting with pie crust, alas, here in Germany, you can't buy pre-made ... so if I want pie (and I do), I have to make it myself.
2 -
I got my pie crust recipe from my mum. It's "some" flour, "milk," "some butter you know" and "I don't know, an egg." Mix it till it's "like this."16
-
It takes a little time but my homemade piecrust is way superior to what I can buy. So I make it for special occasions. I just made "onion pie" or "pizza al cipolla" which is a specialty my mother-in-law used to make. She was from the Puglia regione in Italy.1
-
Those all look like too much work lol. I'm good with just regular apple pie, and pumpkin pie. Yum. And I
refrigerated pie crusts. They taste just as good and they require basically no work at all. Win win. 6 -
MelanieCN77 wrote: »I got my pie crust recipe from my mum. It's "some" flour, "milk," "some butter you know" and "I don't know, an egg." Mix it till it's "like this."
sounds legit 3 -
I used to be really good at pie crust, but haven't really been doing much baking since I got back on the weight watching thing a few years ago. Trick was keeping the butter cold.
Maybe I'll make some pie for Thanksgiving this year.
(Hi, kshama!)2 -
I used to be really good at pie crust, but haven't really been doing much baking since I got back on the weight watching thing a few years ago. Trick was keeping the butter cold.
Maybe I'll make some pie for Thanksgiving this year.
(Hi, kshama!)
@lemurcat2
7 -
I used to be really good at pie crust, but haven't really been doing much baking since I got back on the weight watching thing a few years ago. Trick was keeping the butter cold.
Maybe I'll make some pie for Thanksgiving this year.
(Hi, kshama!)
That was exactly how I'd learnt making pies in NO ... Frozen grated butter.
3 -
I used to be really good at pie crust, but haven't really been doing much baking since I got back on the weight watching thing a few years ago. Trick was keeping the butter cold.
Maybe I'll make some pie for Thanksgiving this year.
(Hi, kshama!)
Cold butter is the trick my grandma taught me as well.2 -
I never found pie crust hard, but pastry related things were never especially difficult for me. Make sure your ingredients are cold, I personally like to add a little vinegar (helps with rolling), do not overwork your dough. I also use butter instead of lard or shortening.
That said, I think I'm doing apple strudel for thanksgiving dessert, with homemade dough because if I can make it once, I can make it again (or I'm going to hope that's the case).1 -
MelanieCN77 wrote: »I got my pie crust recipe from my mum. It's "some" flour, "milk," "some butter you know" and "I don't know, an egg." Mix it till it's "like this."
This sounds like how I cook.1 -
MelanieCN77 wrote: »I got my pie crust recipe from my mum. It's "some" flour, "milk," "some butter you know" and "I don't know, an egg." Mix it till it's "like this."
I have a lot of recipes like that from my Polish grandmother! One of my favorite instructions was "cook until soft to taste." Wut? Soft isn't a taste, Babcia! 2 -
yup cold butter and don't over work it.
grated? that sounds smart. never done that.
i've been cheating with premade.
the ginger pie has my interest1 -
Apple strudel is an interesting idea.0
-
I'm making gluten free pie for Thanksgiving, but I'm using premade crusts. Trader Joe's just came out with them.
I'm sticking to something very basic, just a good apple pie.
Back in the day before I was diagnosed with celiac disease, I made pretty good pie crust. I remember practicing when I was a kid and first interested in trying to make one as good as my mother's to get just the right hand at handling the dough.1 -
My pie crust secret (along with the cold butter as mentioned) is to replace about a third of the water with vodka. I don't know why it works (expedited evaporation?) but it makes crust super flaky if that's your goal and leaves no boozy flavour.
I use half butter, half shortening, and I always make it in a chilled bowl with the paddle attachment of my stand mixer so that my hands aren't touching it too much.2 -
Apple strudel is an interesting idea.
It's mainly just an excuse to try making strudel dough. That and I prefer it to pie. I think that my Thanksgiving trend this year is, "bucking all of the trends". I'm pretty sure the last time I made it I used this recipe and it was successful.1 -
MelanieCN77 wrote: »I got my pie crust recipe from my mum. It's "some" flour, "milk," "some butter you know" and "I don't know, an egg." Mix it till it's "like this."
This sounds like how I cook.Mouse_Potato wrote: »MelanieCN77 wrote: »I got my pie crust recipe from my mum. It's "some" flour, "milk," "some butter you know" and "I don't know, an egg." Mix it till it's "like this."
I have a lot of recipes like that from my Polish grandmother! One of my favorite instructions was "cook until soft to taste." Wut? Soft isn't a taste, Babcia!
I do look at recipes sometimes, but that freestyling way of being shown how to cook is hard to break out of. For something new, I look at the ingredients list and then just do what seems logical in my own head. I have a grounding in basic techniques and it's enough for me. I suck at baking because you actually do have to follow specific steps and I'm like "recipe, don't tell me what to do!" 2 -
MelanieCN77 wrote: »MelanieCN77 wrote: »I got my pie crust recipe from my mum. It's "some" flour, "milk," "some butter you know" and "I don't know, an egg." Mix it till it's "like this."
This sounds like how I cook.Mouse_Potato wrote: »MelanieCN77 wrote: »I got my pie crust recipe from my mum. It's "some" flour, "milk," "some butter you know" and "I don't know, an egg." Mix it till it's "like this."
I have a lot of recipes like that from my Polish grandmother! One of my favorite instructions was "cook until soft to taste." Wut? Soft isn't a taste, Babcia!
I do look at recipes sometimes, but that freestyling way of being shown how to cook is hard to break out of. For something new, I look at the ingredients list and then just do what seems logical in my own head. I have a grounding in basic techniques and it's enough for me. I suck at baking because you actually do have to follow specific steps and I'm like "recipe, don't tell me what to do!"
Exactly!! I'll look at a variety of recipes to see if there is a general consensus on ingredients or ratios but then I just throw things in. I'm trying to be a better baker but it feels clunky to have to follow a recipe!0 -
MelanieCN77 wrote: »MelanieCN77 wrote: »I got my pie crust recipe from my mum. It's "some" flour, "milk," "some butter you know" and "I don't know, an egg." Mix it till it's "like this."
This sounds like how I cook.Mouse_Potato wrote: »MelanieCN77 wrote: »I got my pie crust recipe from my mum. It's "some" flour, "milk," "some butter you know" and "I don't know, an egg." Mix it till it's "like this."
I have a lot of recipes like that from my Polish grandmother! One of my favorite instructions was "cook until soft to taste." Wut? Soft isn't a taste, Babcia!
I do look at recipes sometimes, but that freestyling way of being shown how to cook is hard to break out of. For something new, I look at the ingredients list and then just do what seems logical in my own head. I have a grounding in basic techniques and it's enough for me. I suck at baking because you actually do have to follow specific steps and I'm like "recipe, don't tell me what to do!"
This is why I prefer cooking to baking (and use recipes as inspiration or for ideas rather than following them).
I used to bake because I thought it was a skill I should have (and I liked eating the results), but preferring cooking to baking meant I basically stopped baking other than at holidays when I started watching calories. Laziness can be a friend!0 -
That said, this thread is inspiring me and I'm definitely going to come up with something fun to bake for Thanksgiving.0
-
I like to bake because I like to see other people enjoy the things I made.
But, recipes also annoy me. I'll usually take a traditional recipe and add my own spin on it. Last year I took a yellow cake recipe and turned it into snickerdoodle cake with cookie topping.2 -
OP is decidedly lacking in the pecan pie department - the only showstopping pie I need at Thanksgiving...
https://www.tastingtable.com/cook/recipes/chocolate-pecan-pie-recipe-magpie-artisan-pies-thanksgiving-pie-recipe-ideas
4 -
You left off the best one!! Pecan pie
1 -
WinoGelato wrote: »OP is decidedly lacking in the pecan pie department - the only showstopping pie I need at Thanksgiving...
https://www.tastingtable.com/cook/recipes/chocolate-pecan-pie-recipe-magpie-artisan-pies-thanksgiving-pie-recipe-ideas
Okay just saw this one. I feel better now
0 -
I like for there to be other pies at Thanksgiving so there is more pecan pie for me
5 -
kshama2001 wrote: »I like for there to be other pies at Thanksgiving so there is more pecan pie for me
^Evil Genius1 -
Apple strudel is an interesting idea.
It's mainly just an excuse to try making strudel dough. That and I prefer it to pie. I think that my Thanksgiving trend this year is, "bucking all of the trends". I'm pretty sure the last time I made it I used this recipe and it was successful.
I made strudel once. It was fun, and , quite interesting when we got to the part in the recipe that said “roll it out to a thin sheet 6 feet long by 3 foot wide. When it was all filled and folded up, it might have been about 2 feet long by maybe 6” or 8” wide.
Luckily we had a huge dining room table to accommodate this; took seemingly forevver, but, let me tell you I can still bring up memories of how yummy the final result tasted!
Pie crust for the speed prize, strudel for the dessert prize.
Enjoy whatever you make!1
This discussion has been closed.
Categories
- All Categories
- 1.4M Health, Wellness and Goals
- 394.2K Introduce Yourself
- 43.9K Getting Started
- 260.4K Health and Weight Loss
- 176.1K Food and Nutrition
- 47.5K Recipes
- 232.6K Fitness and Exercise
- 440 Sleep, Mindfulness and Overall Wellness
- 6.5K Goal: Maintaining Weight
- 8.6K Goal: Gaining Weight and Body Building
- 153.1K Motivation and Support
- 8.1K Challenges
- 1.3K Debate Club
- 96.4K Chit-Chat
- 2.5K Fun and Games
- 3.9K MyFitnessPal Information
- 15 News and Announcements
- 1.2K Feature Suggestions and Ideas
- 2.7K MyFitnessPal Tech Support Questions