To roast pumpkin seeds, separate the seeds from the pulp. I like to rinse mine off and pat them dry. Spread them out on a cookie sheet, salt lightly, and broil in oven until toasted. Watch them closely!! I burnt my second batch.
I also found a fantastic pie crust recipe in my Williams-Sonoma Thanksgiving cookbook.
For one 9 or 10 inch pie shell you need:
- 2 1/4 cups unbleached all purpose flour
- pinch of salt
- 7 tbsp. cold, unsalted butter
- 1/3 cup vegetable shortening (except I just used more butter because I didn’t have any shortening)
- About 8 tbsp. ice water (I just eyeballed it)
In a food processor (I used my kitchen-aid), combine the flour and salt and pulse to blend. Add the butter and shortening and pulse 5 or 6 times, until the mixture is the texture of coarse meal with some pea-sized bits. Add the water a little at a time through the feed tube, pulsing once after each addition, adding just enough to make a moist but crumbly dough, it will not hold together on its own but only when gathered into a ball with your hands.
Turn the dough out onto a lightly floured surface. For one pie shell only, gather the dough into a ball and flatten into a thick disk. Wrap in plastic wrap and refrigerate for at least 1 hour or up to overnight.
If the dough is very cold and hard, let it stand, still wrapped, at room temperature for 15 minutes. To make a pie shell, unwrap the disk of dough and place it on a floured surface. Lightly flour the top of the dough. With a rolling pin, gently flatten the dough into a rough round. Begin rolling out the dough, always rolling straight away from you and giving the round a quarter turn every 2 or 3 rolls. If the dough sticks to the work surface, release it with a spatula and lightly flour beneath it. Lightly flour the top of the dough if it begins sticking to your rolling pin.
When the dough round is about 1/4 inch thick and about 2 inches wider then your pie plate, roll it up around the rolling pin, then unroll it into the pie dish, centering it. Ease the dough into the dish without stretching it. Trim the edges, leaving about 1 inch overhang.
To make a single crust pie, fold the overhang underneath itself and flute it decoratively. Refrigerate the pie shell for at least 30 minutes, or wrap it carefully in plastic wrap and refrigerate up to 24 hours. Fill and bake the chilled shell as directed in individual recipes.
I made an apple pie, which turned out a bit runny so I’m still working that out. I did double the crust recipe to make a solid top. I like a lotta crust! We did take a cue from Pushing Daisies and baked some cheese into our crust, though. We used an aged Irish Cheddar. It turned out great!! So yummy and it took the sweetness down a notch and made the pie a bit more savory.