The night before, Danika and I tried to make pie crust. I usually buy the pre-made kind because I am TERRIBLE at making good pie crust. This year I was determined to make my own because I had a lesson from a friend who is an excellent pie crust maker. Well, they didn't turn out so well. We followed all the rules, and they still shrunk and looked terrible after blind baking! Grrr. I will keep trying I guess.
Despite our sorry crusts, the fillings were wonderful--coconut cream and lemon chiffon. Shannon made chocolate pecan, and we had a pumpkin pie from Costco. Mmmm...this is making me hungry!
We put Mike to work making the mashed potatoes. He makes some mean mashed taters.
Danika insists on my homemade rolls. One year we assigned them to someone else, and she was bitterly disappointed when they turned out to be store-bought rolls--the HORROR! So she and Megan helped me with making them. We use the recipe from the chef at the Las Vegas Temple. So yummy!
Time to eat!
I love love love this Thanksgiving post. I love how the girls love your rolls instead of storebought. I agree about homemade rolls!
ReplyDeleteI am curious about how you you brined your turket. Specifically what sort of container did you put it in?
Paul and Mike must have learned something from their Mom, because Paul is really good at making mashed potatoes too.
After reading about your pie crust and seeing a picture of your crusts I've got two tips for perfect pie crusts every time. I have been using the same recipe since I was 18 years old and it never ever fails. Combine that with a pie crust bag (to roll the crust out in) makes for a very easy crust. I'd also suggest you extend your crusts above the pan itself as they generally shrink during cooking.
So here is a link to the contraption I roll it out in: http://www.amazon.com/Harold-Pie-Crust-Maker-11/dp/B000X4JWBG/ref=pd_sim_hg_1
Here is the foolproof recipe that makes two crusts:
In a metal bowl or a plastic food processor, combine 1 cup shortening, 2-1/2 cups flour and 1 tsp salt. Pulse this until combined in a food processor or use a hand held pie dough blender. http://www.amazon.com/OXO-Good-Grips-Dough-Blender/dp/B000QJE48O/ref=pd_sim_hg_11
Once that is done, in a glass measuring cup or mug combine 1/4 cup ice cold water with 1 Tablespoon vineger and 1 egg.
Using a fork gently cut this mixture into the flour / shortening mixture. You do not want the combo to get really wet, just mix it quick and then use your hands to make it into a dough ball. Divide the ball in half. Roll out the half into a 11 inch circle (I do this inside of the dough bag) and pop it into the pie pan.
Let me know how that works for you! I'd be glad to help if it doesn't work.
Again, I love the recent blog entries!!!