Flakey Pie Crusts

by Beth Montgomery on November 25, 2009

in Dessert Recipes, Frugal Cooking, Recipes

Tomorrow is Thanksgiving and we have a BUSY two days ahead of us. We’re attempting to hit 3 Thanksgiving Day Gatherings tomorrow – my Aunt’s, my Grandma’s, and my In-Laws!
This year, I’m in charge of pies and have to drop at least one off at each gathering, so here is the plan for today…
3 Dozen Gingersnap Cookies (for my pumpkin pies!)
2 Creamy Cranberry Layered Cheesecakes
3 Gingersnap Pumpkin Pies
2 Whip Cream Topping
1 Chicken & Vegetable Pot Pie (for dinner!)
I’ve already been baking away this morning and have my Gingersnap Cookies done and waiting to top my Gingersnap Pumpkin Pie. I also whipped together the dough for 5 Flakey Pie Crusts, which are chilling as we speak.
Gingersnap Cookies
1 1/4 Cup Flour (all-purpose)
3/4 Cups Sugar
3/4 tsp Baking Powder
1/2 tsp Salt
1/2 Cup Shortening
1 1/2 tsp Ground Ginger
1/2 tsp Ground Cinnamon
1/4 tsp Ground Nutmeg
1/2 tsp Baking Soda
1 Egg
1/4 Cup Molasses
Sugar
No-Stick Cooking spray
Preheat your oven to 350. I’m all about quick and easy, so while you are suppose to mix these ingredients one at a time, I dumped them all into my bowl (excluding the last bit of sugar & no-stick cooking spray) and mixed them until well blended.
This recipe makes 7 dozen small cookies or 3 dozen regular size cookies. Since mine are just to top a pie, I’m not worried about appearance and made the regular size cookies. Roll into balls and next roll each ball in sugar to lightly coat. Set on a cookie sheet covered with a light spray of no-stick cooking spray.

Bake about 6-8 minutes (larger cookies may take more time). Set aside to cool.
Basic Flaky Pie Crust
1 1/4 Cups Flour (all-purpose)
1/4 tsp Salt
1/2 Cup Shortening (cold)
3 TBSP Water

This recipe makes exactly one pie crust, so if you are making a pie that needs a top and bottom, you’ll have to double it. Place your cold water in the fridge, so it will get ice cold. First mix the flour, salt, and shortening until it looks like crumbs. Add the ice cold water from freezer 1 TBSP at a time, until the dough holds together. Roll into a ball and wrap in plastic wrap. Refrigerate until needed (at least 30 minutes).
When chilled, fill with desired filling and bake as directed in your recipe. Go HERE to see how to roll out the perfect pie crust and get it into your pan!

Now I’m off to finish up my pies. I also pulled out a Chicken & Biscuits meal I had frozen. I plan to skip the biscuits and use this to make a pot pie for dinner, since I’m already making so many pie crusts.
I haven’t tried to bake this much in one day with a newborn, so wish me luck. Hopefully, I’ll survive and live to blog about it!
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