Saturday, December 4, 2010

Pumpkin Pie

Until about a week and a half ago I had not baked anything, or at least completely baked anything on my own!  I am fortunate to have a friend at college who lives in an apartment, and during this quarter I helped her to bake a cake, but using a box mix just ain't the same. 

You can imagine, then, my excitement to go home for Thanksgiving.  This was my first attempt at making pumpkin pie.  It was my first attempt at making any pie not made with a Jell-O mix!   I am pleased with the results, and I must say, for a beginning baker, the Betty Crocker Cookbook is practically the Bible. 

The pie crust was a challenge.  I think I may have "overpulsed" it in the the food processor, causing it to tear when I tried to unfold it into the pie plate.  However, I think I have answered the great debate of what makes a pie crust flaky: shortening!  Betty's recipe called for shortening, and this was a delicious, crumbly crust. 

Admittedly, I used canned pumpkin, so perhaps this wasn't completely from scratch, but who really cares when it tastes great?

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