Thursday, November 22, 2012

Happy Thanksgiving!

I'm thankful we've all made it this far.

And for getting the pie crust to this point, too. That's my Grandma's rolling pin and glass pie pan with a scalloped edge and handles. I haven't been making the crust for all those pumpkin pies I've made. Today will tell which direction I take in the future.


LostRoses said...

What did you decide? I used to make all my own piecrusts until it occurred to me that a lot of people don't really care for the crust. Now I use the ones in rolls that you just flip into the pie pan. I'm actually pretty impressed with them especially when you do a decorative edge!

Petunia's Gardener said...

I will try the rolls you mention. I've been using the frozen & formed crusts, already in a pie pan. So in comparison to those, I liked the flavor of this one I made myself better.

I doubt I will want to make it myself, so the rolled dough may be a good way to go.

In the past, I think I ended up with too much flour due to trying to prevent sticking to the rolling pin. THis time, I rolled it between two sheets of waxed paper and it worked out very well. That is also what helped me get it on the pie pan.

THanks for the note.