Baking with Margie

Our mission as a company has not only been to document the lives of our seniors but to tap into their passions and explore the depth of knowledge they have. Times have changed and so much is different with the processes we have in place, be it for quick and easy meals or manufactured clothes. There is something magical about sitting down and learning from someone who has been making something for 70 plus years. We could do this all day…and are thankful for the opportunity to do so!

As Thanksgiving quickly approaches, we are so grateful that Margie Smith took the time to show us her pie crust recipe and pumpkin pie filling recipe. With such a popular dish we hope that you not only enjoy the video but take a chance to re-create this recipe in your own home this week. We learned a lot about making pie crust in that there is a fine line between too much water and not enough. KEEP EVERYTHING COLD; hands cold, water- ice cold, rolling pin, cold. (COLD, COLD, COLD) Crisco makes the pie crust flaky and taste delicious, as well as adding in a ¼ cup of lard. Yes, we said Lard. Pie pans make a world of difference depending upon the pie you are making. You want a lower set pie pan for pumpkin pie and a deeper set pan for more of your fruit pies or custards. There is a kitchen tool called a pie crust shield. It literally shields the edges of the pie crust so that when you bake the pie for a long time the edges don’t get burned.

Thank you Margie for sharing your wealth of knowledge with us!

Pie Crust Recipe: Margie Smith

Makes 2 crusts

· 2 ¼ Cup flour

· 1 tsp salt

· ¾ cup Crisco shortening

· 5 tbsp cold water*

In a stand mixer, combine flour and salt. Add Crisco shortening. (Here you can use ½ cup shortening and ¼ cup of lard). Mix on medium speed until crumbly. Begin to add cold water into the mixture 1tbsp at a time. You want the dough to come together in a ball but not be wet and stick to fingers. You may have to add extra water, but do so with the 1 tbsp at a time. Once the dough has come together, place on a floured surface. With cold rolling pin (a marble rolling pin that can be stored in freezer is a great idea), begin rolling out the dough into a circle. If you need to determine size place your pie pan over the dough- not setting it on it to see if it will hang slightly over the pan. If so it’s ready to be placed in the pie pan. Fold the dough in half gently and bring pie pan close. Gently place dough into pie dish and fold out other half. Gently press down on the dough to form it to the pan. With a knife cut the edges that are overhanging. With the edge of the pie you can get creative by either “fluting” the edge- pinch it together between two fingers or using a fork to crimp the edges. 

Pie crust is ready for filling.

Pumpkin Pie Filling Recipe: Margie Smith

· 2 eggs

· ½ cup granulated sugar

· ½ tsp salt

· ½ tsp ground ginger

· ¼ tsp ground cloves

· ¼ tsp nutmeg

· 1 tsp cinnamon

· 1 can evaporative milk

· 1 ½ cans of pumpkin puree (not canned pumpkin pie)

Preheat oven to 425 degrees. In a large bowl combine with whisk the eggs, sugar, salt, ginger, cloves, nutmeg, cinnamon. Add in the evaporative milk and continue to whisk. Add in pumpkin and mix until combined. Pour into unbaked pie shell. Place silicone pie crust protectors on the edges. Bake pie for 15 minutes at 425 degrees then lower the oven temperature to 350 degrees and continue to bake for 45-60 minuets. At 10-15 minutes prior to pie being complete, remove pipe shell protectors. Look for the pie to be more set in the middle. If you slide a knife in the center it should come out clean- then you know it’s done.