I thought I’d post a Thanksgiving recipe favorite in case folks haven’t done all their shopping yet. (Last year’s recipe was Brandied Cranberries–you should check that out too. :-))
This is a pie crust that works fantastically for sweet potato or pumpkin pies–the pecans add a wonderful hint of flavor. You can actually work it with your hands a fair amount without ruining it, too, unlike a lot of other pie crusts.
1 1/2 c. flour
1 tsp. salt
1/4 c. pecans, crushed into crumbs
1/2 c. vegetable shortening
1/4 c. cold water (plus a few more drops if needed)
Mix the flour with the salt, then add in the pecans and mix further. Work the shortening in with a pastry blender or your hands until the mixture resembles tiny lumps. Pour in the cold water and knead the dough till it’s solid. Mash it into a six-inch disk, wrap in plastic, and refrigerate for an hour.
If I don’t post before then, I hope you all have a wonderful Thanksgiving!