by Beth Brown, Kitchen Store Specialist
One of my favorite holiday memories from my childhood is baking pies the night before Thanksgiving. I would “help” my mom in the kitchen, staying up later than normal to finish baking the delicious pies for the feast the next day.
There was always a bit of pie dough leftover, and my mom would cut it up into triangles, shake cinnamon sugar over the top, and bake them up for delicious treat before bed. Piecrust cookies became my favorite part of the pie-baking ritual.
For this dessert shop recipe, we took piecrust cookies a few steps further to make them even more special and delicious, elevating them into much more than a leftover treat - these are tasty enough to take center stage! Especially when served with a pumpkin cream cheese frosting dip.
When baking up these tasty leaf-shaped goodies, the KitchenAid food processor was an essential tool, and made the process quick and easy. (Nothing is better for holiday cooking than recipes that look complicated but are actually really simple!)
Beth's No Fail Pie Crust
3 3/4 Cups All Purpose Flour
1 1/2 tsp Salt
1 1/2 tsp Sugar
1 1/2 Cups (3 sticks) Unsalted Butter
1/2-3/4 Cup Ice Cold Water
In a food processor, measure the flour, salt and sugar. Cut the butter into cubes and add to flour.
¼ Cup pecans, finely chopped and toasted
¼ cup dried cranberries, finely chopped
1-2 Tbs fresh orange zest
2 tsp sugar (optional)
You can either cover half the rolled out dough and fold the remaining half over, or apply a second sheet of rolled dough to cover the first.
Take it to a whole new level by leaving out the optional sugar, adding fresh herbs and using this crust for left-over Turkey & Stuffing hand pies with gravy dip - or as the crust for a next-day turkey pot pie!