Thanksgiving Pie

I don't know if you were able to join me Monday November 12, 2012 on CW30 Daily Dish and ABC4 Good Things Utah, if not, here are the recipes I shared. You can also see the video of my appearance online. Click here for Dippidee's Foolproof Pie Dough and here for Laura's Old Fashioned Buttermilk/Chess Pie. And thanks for watching!

Dippidee’s Foolproof Pie Dough

2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour

1 teaspoon table salt

2 tablespoons sugar

12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices

1/2 cup cold vegetable shortening, cut into 4 pieces

1/4 cup cold vodka

1/4 cup cold water

Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until a  dough starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Sprinkle vodka and water over mixture. Pulse a few times until dough is slightly tacky and sticks together. Dump dough from processor. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

  

Laura’s Old Fashioned Buttermilk/Chess Pie

2 large pie shells, unbaked (See Dippidee’s Foolproof Pie Dough)

6 eggs

3 ¾ cup sugar

½ cup flour

Beat eggs. Mix flour and sugar together. Add to eggs. Mix until incorporated.

Melt one cup of butter. Add to egg mixture along with a pinch of salt, 1 Tblsp. vanilla and 2 cups buttermilk. Mix all together

Put filling in pie shell. Bake at 350 degrees for one hour.

 Makes 2 large pies.

Any questions about the recipes feel free to email me, Marcee@dippidee.com