The winner of Best Flaky Piecrust illustration

(these pictures are making want white granite tops)



"1.Make the dough
In a food processor, pulse the flour, butter, sugar, and salt until the mixture resembles coarse meal with a few pea-size clumps of butter remaining.

2.Mix the dough
Add 2 tablespoons of the water. Pulse until the mixture holds together when squeezed but is still crumbly (add more water, a little at a time, as necessary). Avoid overprocessing, which will make the dough tough.


3.Refrigerate the dough
Place the still crumbly mixture on a sheet of plastic wrap. Shape it into a 1-inch-thick disk, using the plastic wrap to help. Wrap tightly and refrigerate until firm, at least 1 hour and up to 3 days. (The dough can be frozen at this point for up to 2 months.)


4.Knead the dough
Place the disk of dough on a floured piece of parchment or wax paper. Using your knuckles, make indentations around the perimeter of the dough (this will help prevent cracking when you roll the dough out).


5.Roll dough into a circle
With a floured rolling pin, roll the dough into an 11-inch circle (work from the center outward, and use the parchment to rotate the dough). Flour the rolling pin, parchment, and dough as necessary to prevent sticking.


6.Fit dough into a pie plate
Loosen the dough from the parchment and carefully transfer to a 9-inch pie plate. Fit the dough into the plate (avoid stretching). Trim the dough to a 1-inch overhang and tuck it under itself to create a thick rim.

7.Press the dough
With the index finger of one hand, press the dough against the thumb and forefinger of the opposite hand; continue around the perimeter of the crust. Refrigerate for at least 30 minutes and up to 2 days before using. "

So THATS how you do it! I knew the sculpting part but could never figure out why mine was so little. Now that is some Crust i tell ya. Can't wait to try. And Parchment paper?? Genius! who'd a thunk

From: realsimple mag or go to site

Sweet potato Buttermilk Pie

an alternative to pumpkin...I can't wait to try it!

"Whipped egg whites give this pie a frothy texture, buttermilk gives it a tangy flavor and together you end up with a sweet potato pie that’s less leaden and more cheesecake-like than the tradition. Yes, I know you read that whole sentence and only registered the word “cheesecake”!

Oh, and Alex and I don’t see eye to eye on the lemon juice in this recipe. I find the lemon distracting, and slightly clash-y with the cinnamon and warm spices in this pie, and possibly overpowering the sweet potato flavor. Alex likes the extra tanginesss. I’m going to leave it up to you depending on where you want your pie to be on the acidic scale. I believe the buttermilk alone will give you some brightness but the lemon will take it a step further.

1 1/2 pounds sweet potatoes (about 2 medium potatoes), peeled and chopped into a 1/2-inch dice
4 tablespoons unsalted butter, melted
2 tablespoons fresh lemon juice (optional)
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
3 large eggs, separated
1/2 cup sugar
2 tablespoons all-purpoe flour
3/4 cup full- or lowfat buttermilk (or, you can make your own)
1 All-Butter, Really Flaky Pie Crust (a half recipe will yield a single crust), prebaked (instructions below)
Whipped cream, for serving

Preheat the oven to 375°F.

Pour 1 1/2 inches of water into a 3-quart stock part with a strainer basket suspended over it and bring to a boil over medium-high heat. Add the sweet potatoes, cover and steam until fork-tender, about 20 minutes. Place the steamed sweet potatoes in a large bowl and let cool to room temperature. Mash them into a smooth puree with a fork or potato masher (though I suspect that a potato ricer would also do a great job). You should have 1 1/4 cups puree; discard any excess (by topping with a pat of butter, sprinkling with salt and making yourself a most-excellent snack). Add the butter, lemon juice if using, nutmeg, cinnamon and salt and mix thoroughly with a wooden spoon or rubber spatula after each addition.

In a small bowl, beat the egg yolks lightly with a whisk, about 30 seconds. Add the sugar and beat until they’re a creamy lemon-yellow color, about 1 1/2 minutes. Add the egg mixture to the sweet potato mixture and stir until the eggs are thoroughly incorporated and the filling is a consistent bright orange color. Add the flour a little at a time, stirring after each addition until thoroughly incorporated. Add the buttermilk and again stir until smooth and even.

With a cleaned whisk (or electric hand mixer), whisk the egg whites to soft peaks in a clean, dry bowl. With a wooden spoon or rubber spatula, gently fold the egg whites into the sweet potato-buttermilk mixture until thoroughly combined. Pour the mixture into the prebaked crust and bake on the middle rack of the oven until the center is firm and set, 35 to 40 minutes.

Remove the pie from the oven and cool completely on a rack. Serve at room temperature (or cold from the fridge; you can cover it with plastic wrap before chilling) with a dollop of whipped cream."

From smittenkitchen.com

Scrumptious Sweet Potato Pie

Saw this on a box by Betty Crocker

Makes 2 9in pies

Need:

1 Box Betty Crocker(r) sweet potato casserole

2 Cups water

1 1/4 Cups milk

1/3 Cup marg or butter

1 box (15oz) Pillsbury(r) refrigerated pie crusts, softened as directed on box

1 3/4 cups milk

3/4 Cup packed light brown sugar

1 tsp ground cinnamon

1/2 tsp nutmeg

2 tsp vanilla

5 eggs, slightly beaten

1. heat oven to 375 degrees F. Set Pecan Strusel Topping aside. In 3-quart saucepan, heat 2 cups water, 1 1/4 cups milk and 1/3 cup marg/butter to a rapid boil. Remove from heat. Stir in both pouches Sweet Potatoes with Seasoning until well blended. Pour into large bowl.



2. Place pie crusts in two 9-inch glass pie plates as directed on box for One-Crust Filled Pie.



3. With wire whisk, beat 1 3/4 cups milk, brown sugar, cinnamon, nutmeg and vanilla into sweet potato mixture. Beat in eggs until well blended. Divide mixture evenly between pie crusts. Cover edges of both crusts with strips of foil.



4. Bake 25 min. Sprinkle Pecan Streusel Topping evenly over tops of pies. Bake an additional 20-25 minutes or until knife inserted comes out clean. Cool completely, about 2 hrs. Serve w/ whipped cream and sprinkle with additional cinnamon, if desired.

high altitude (3500-6500 ft): increase 2nd bake time to 25-30 min.