Well, it wasn't exactly a pie failure so much as a crust issue. I ended up using a third Crisco shortening and two thirds butter. I had no trouble rolling it out but the finished product was firm (hard) and not at all flaky. I did make the crusts the day before and put them in the fridge well covered with plastic wrap
( still unbaked). According to the internet that shouldn't have had an effect but something did. My family will no doubt enjoy them.
Enough about Pumpkin pies and on to teacups. # 15 is a pale yellow one with sweet flowers and a gold rim.
Thanks for coming by, GM
The pies look so good, despite the lack of flakiness! I love your crustless idea, too. Great for diabetics like myself. The teacup is just gorgeous. What a lovely pale yellow. That must be a rare color.
ReplyDeleteNow this tea set looks very antiquish! Pretty,and fragile.
ReplyDeleteY'know, I make pies with crust from scratch, but I usually leave the crust & Bud cleans it up...this would be perfect for me.
I've never seen a crustless pumpkin pie but may check that out for our Thanksgiving. I think yours all look delicious. Pretty teacup too. I think yellow is an unusual color for a teacup but it's really pretty.
ReplyDeleteBlessings and love,
Betsy
Sorry about the crusts not turning out. Ken always says that the crust is there to just hold the filling. Sometimes he doesn't even eat the crust so he would love your crustless pumpkin pie! :)
ReplyDeleteThe crustless pumkin-cake looks delicious!
ReplyDeleteI see some experiments with brave courage from a baker with much love - made with love every cake will taste delicious! :))
Nice decoration with the pumkins and a lovely teacup for saying hallo for today -:)
Love this teacup.....so pretty! And all your pies look delish....as usual! Happy Thanksgiving to you and yours!
ReplyDeletePumpkin Pie is not a "thing" here, but yours does look delicious. I tried Pumpkin Pie Icecream once, when visiting my daughter - it was a strange combination of flavours and I ate it but don't think I would have it again! :)
ReplyDeleteI am sure that the pies were all enjoyed ❤ amazing how many different designs there are for china!
ReplyDeleteThat is a very pretty cup and saucer. Pastry can go wrong sometimes, but your pies looked good, and I bet they tasted good too.
ReplyDeleteMy friends all say pie is all about the crust, but I say it is all about the filling. Crust less sounds good to me.
ReplyDeletePastry is so iffy. I recently discovered Anna Olson's trick of a bit of oil worked into the flour before adding the butter, and have been having much better luck. Your pumpkin pies look delicious, all three of them, and I'm sure they were much enjoyed.
ReplyDeleteI like the crustless too, easy to make! :)
ReplyDeleteThe pumpkin pies look perfect! I also make crustless pies, coconut custard and egg custard. Another pretty teacup and saucer.
ReplyDeleteYour pies look very good, and I am sure they tasted good too! Pumpkin pie is not much used in Norway, but I have made it. I made the pumpkin filling from scratch. When I told my American friend she said that few Americans did that, they used canned pumpkin from Libbys! So she was impressed that I had made it from a real pumpkin :)
ReplyDeleteI bet both types of pie were delicious! I made pumpkin bread today and am enjoying it with our cooler weather.
ReplyDelete