How do you make a Laura Vitale pie crust?

Ingredients

  1. 1 ½ cups of All Purpose Flour.
  2. 5 Tbsp Cold Butter, cut into cubes.
  3. ¼ cup of Cold Vegetable Shortening, cut into cubes.
  4. ½ tsp Salt.
  5. 3 to 5 Tbsp of Ice Water.

How do you make pumpkin pi?

  1. Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture.
  2. Pour into pie shell.
  3. Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 minutes or until knife inserted near center comes out clean.

Why do you freeze pie crust before baking?

Pie dough freezes so well, in fact, you’d be wise to make some extra to keep around for whenever inspiration strikes. For extra convenience, you can freeze pie crusts in the pan. This allows you to roll-out the dough ahead of time, and, best of all, the crusts need no thawing prior to baking.

Which pumpkin is best for pie?

The best pumpkins for pie are heirloom culinary varieties with dense, sweet flesh that’s not watery or stringy. Some of the best pumpkin for making pumpkin pie include Fairytale Pumpkins, Jarrahdale Pumpkins, Dickinson Pumpkins, Long Pie Pumpkins, and Red Kuri Squash.

How can I make my pumpkin taste better?

Pumpkin Spice Mix Recipe

  1. ⅓ cup ground cinnamon.
  2. 1½ tablespoons ground ginger.
  3. 1 tablespoon ground nutmeg.
  4. 1½ teaspoons ground cloves.
  5. 1½ teaspoons ground allspice.

How do you keep a pie crust from getting soggy on the bottom?

Brush the Bottom Coating the surface of the bottom crust will create a barrier to prevent sogginess. Adding a layer of corn syrup or a slightly beaten egg white before pouring in the filling will form a seal between the pie dough and the filling and will help make the crust crisp and flaky.

Is it better to freeze pie baked or unbaked?

Homemade pies are a delicious dessert that can be prepared ahead of time, frozen and then baked when you want a very special dessert. It is much better to freeze pumpkin and fruit pies before baking rather than after. The texture of pies suffers substantially if frozen after baking.