When it comes to pie dough, butter is preferable over shortening for two reasons: it enhances flavor and creates a flakier crust due to its higher water content.
Blind baking pie dough is simple; I recommend freezing it for up to a week before baking. It’s better to roll out the dough ahead of time.
Libby's canned pumpkin is the recommended option for pie making, as it offers a sweet, warm flavor. Always choose pure pumpkin puree over pre-seasoned pie filling.
For pie apples, use a mixture of three parts tart apples, like Granny Smith, and one part sweet apples based on your preference.
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