This week I have made Chicken Pot Pies (many of you saw the pictures that my oldest son posted on Facebook), and several batches of apple pies. All of these were made with refrigerated, pre-made pie crusts, and it all worked wonderfully.
I have made hundreds of pies in the last 20 years or so, but always with pre-made crusts. I love Kroger crusts in the little tin pans! But, never have I made my own crust.
Until today.
I ran out of the pre-made ones and wanted to experiment, so... I made the dough in my food processor, chilled it, rolled it out, and....
Voila. Mini Pumpkin Pies. They are TO DIE FOR.
For the record, let me say I'm not a big fan of pumpkin pie, but these are yummy. It's the recipe off the back of the Libby's can, but with only 2 Tb. of sugar and sweetened condensed milk in place of the evaporated milk (out of necessity). Also, with a nod to my sweet SIL, Lisa, I double all the spices.
The four at the top of the plate were the first batch-- a beta test, then the next four had slightly larger diameter crusts, and were p-erfect!
And the crust? Wow. I have amazed myself.
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