November is Gratitude: But I Hate Making Pie Crusts!
When I think of the month of November, my mind goes directly to gratitude, grace, and delicious food. I also think of the beauty around us, so vibrant in color and so rich with friends. And I think of what we’ve been given and how we are truly blessed, beyond what we deserve.
I’m not sure if you’ve read my new book, but several times I write about the great theologian Henri Nouwen. I really appreciated his book, The Return of the Prodigal Son, in which he says that gratitude is more than a mere thank you. It’s really a discipline that we live out and practice each day in a conscious way.
There are so many benefits to giving thanks. It actually can humble us when we realize all that we’ve been given. I know that where I am today and what I have today is because of grace.
Grace to me is also like a dollop of sweet cream on a warm piece of Pecan Pie.
But before I share the pie recipe, which you are going to love, I have to be honest with you and tell you this:
I Hate Making Pie Crusts
Yes, I HATE MAKING PIE CRUSTS.
So because pie season is officially here, whether we like it or not, I want to share with you today my Easy Press Pie Crust recipe. I am not a big fan of store-bought pie crusts or the mess involved in rolling out the dough, so this one works for me.
Easy Press Pie Crust
1/2 cup oil
2 T. milk
1 1/2 cups flour
1/4 cup sugar
1 tsp. salt
Preheat oven to 375. Whip oil and milk together with a fork. Add in the dry ingredients and continue to mix with a fork until well blended.
Press into pie pan (with a fork or your fingers) and poke with a fork. That is right.
There is no rolling involved.
Bake 12-15 minutes. Cool.
Soon I will share with you the amazing pie recipe that goes into this crust. (And 3 different sizes.) Perfect for Thanksgiving. You press, bake, fill, bake, and serve!
Do you enjoy making pie crusts or do you buy pre-made?
(This recipe is on page 49 in my new book, The Reluctant Entertainer.)
If you happened to miss my 31 Days series, to help with stress-free entertaining, you can read every post, here.
Pingback: Faye’s Pecan Pie: Made in my Easy-Press Pie Crust! â€” Reluctant Entertainer
Pingback: Pie Crusts | Cowgirl Clippings |
Thanks for the recipe. I think I will try it this weekend. Small request: could you list the weight of the flour in your baking recipes. I find it’s easier and more accurate to measure it that way.
I’m okay with making pie crust, in fact, I’m pretty good at it! But I particularly LOVE to make it1
That said, if Pillsbury roll-up refrigerated dough is good enough for the America’s Test Kitchen folks, it’s good enough for me, and usually what I use unless I feel particularly ambitious that day!