Ok, pie crust can seem like a task, but it really can be super easy!
Here is my tip, don't use flour to roll out your pie crust, use POWDERED SUGAR! It won't add too much flour into your crust, and dry it out, and it helps roll it out smoothly. Also, make sure your dough is chilled, if it is too soft, it will get mushy and stick to everything.....and well, that's just not fun.....
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| Sprinkle powdered sugar all over the table, and rolling pin. |
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| get a chunk of your pie dough |
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| Roll it out a little bit, and sprinkle again. |
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| Roll it out some more |
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| Set your pie tin on top to make sure you have rolled it out big enough to fill it. |
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| Roll your dough up around your rolling pin |
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| Roll it back over your pie tin |
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| push your pie crust firmly into pie tin |
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| Use a pairing knife and cut around the sides to cut excess crust off |
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| pinch all the way around |
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fill with desired filling .....I chose pumpkin :0)
Now I always have left over crust and filling when I make pumpkin pie, so what do I do??
.....pumpkin pie minis, so cute and so yummy!! |
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| cut your crust to fit muffin cups |
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| fill with pumpkin filling |
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| cut some cute little leaves or pumpkins |
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| Bake up for a little tasty mini-pumpkin pie! |
