11/14

Divide and Conquer… Pie Dough!!!

Ok people we are T-minus 24 hours until Thanksgiving.  Have you done all your grocery shopping yet?  Is your bird set to brine?  The latest word on the street is that a dry brine is the way to go.  Did you pull out all of your favorite recipes?  How about Bittersweet Chocolate Pecan Pie?  Have you decided how you are going to decorate the kid table?  Need an idea for a tablescape? Let us NOT forget my most famous holiday recipe … hot cranberry salad!

It is almost go time and I have the perfect holiday recipe for you!!  My sweet treat maven from Black Jet Bakery has come to the rescue with her perfect pie dough recipe.  The magic is that you make a big batch of this crusty yummy goodness and you are set.  This recipe will make at least three piecrust shells.  So make a batch of this gorgeous pie dough and then you can freeze it, and have it when you need it.  Genius plan ahead pie making!  By the way we are using butter instead of shortening so your dough will slightly oxidize (blacken) but it will bake out when you cook.

Happy almost Thanksgiving!!

Ingredients:

• 7 cups all-purpose flour
• 1 ½ Tablespoon of baking powder
• 1 Tablespoon of salt
• 1.5 pounds of butter (cold cubed)
• 3 cups sour cream

Directions:

• Mix all dry ingredients
• Add butter (using mixer)
• Add Sour Cream
• Using a mixer combine your ingredients.  As the dough begins to form stop mixer and use hands.  Do not overwork dough.
• Separate into three evenly sized balls and put in air-tight containers and place in the freezer.