I don't know about you, but I think Thanksgiving deserves more than one pie. Pumpkin is practically mandatory, pecan is always a favorite, and a little freshly whipped cream makes just about everything better.
Whether you're making your pies from scratch or picking them up from a favorite bakery, here are a few tips to make dessert delicious and a whole lot easier.
The Secret to a Great Pie Crust
A tender, flaky pie crust is one of those things that seems intimidating until you learn a few tricks.
The most important rule? Keep everything cold. Really cold. Cold butter creates those lovely flaky layers, and handling the dough as little as possible helps keep the crust tender.
My Go-To All-Butter Pie Crust
Makes one 9-inch single crust. Double for two pies.
Ingredients
1¼ cups all-purpose flour
½ teaspoon salt
1 teaspoon sugar
½ cup (1 stick) cold unsalted butter, cut into small cubes
3–5 tablespoons ice water
Directions
Combine the flour, salt and sugar in the bowl of a food processor or a medium mixing bowl.
Add the cold butter and, if using a food processor, pulse it until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. If making by hand, work the butter into the flour with a pastry blender or your fingertips until the same texture is achieved.
Add the ice water, one tablespoon at a time, pulsing in the food process or tossing gently with a fork until the dough just holds together when pressed.
Gather the dough into a disk, wrap and refrigerate for at least one hour.
On a lightly floured surface, roll the dough into a circle approximately 12 inches across.
Transfer to a 9-inch pie plate, gently fit the dough into the pan and trim the overhang to about 1 inch. Don’t stretch the dough.
Fold the edges under and crimp as desired.
Refrigerate the prepared crust for at least 20 minutes before filling or baking.
A few tricks worth knowing:
Use very cold butter and ice water.
Don't overwork the dough. A few visible pieces of butter are a good thing.
Roll from the center outward, lifting the rolling pin and turning the dough occasionally to prevent sticking.
Chill the crust before baking to help it hold its shape.
If your recipe calls for a prebaked crust, line it with parchment and pie weights to prevent shrinking.
A perfectly acceptable shortcut: Use refrigerated pie dough. Fit it into your own pie plate, crimp the edges and add a few decorative pastry leaves. It'll look beautiful.
Amy's Spicy Pumpkin Pie with Bourbon Cream
Pumpkin pie is a Thanksgiving classic, but I like mine with a little more personality. Warm spices give it wonderful flavor, and the bourbon cream makes it especially good.
Use pure canned pumpkin for consistent results. There's no need to roast and purée a fresh pumpkin unless you really want to.
Bourbon Whipped Cream
Makes approximately 2 cups
Ingredients
1 cup cold heavy whipping cream
2 tablespoons powdered sugar
1 tablespoon bourbon, or to taste
½ teaspoon vanilla extract
Directions
Chill a mixing bowl and beaters for 10 minutes.
Add the cream, powdered sugar, bourbon and vanilla.
Beat until soft to medium peaks form.
Refrigerate until ready to serve.
Don't overbeat the cream. You want it soft and billowy, not stiff.
For a nonalcoholic version, omit the bourbon and add a little extra vanilla.
Buttered Pecan Pie
A good pecan pie is rich, buttery and packed with toasted pecans. It's especially delicious served in small slices with coffee after Thanksgiving dinner.
For even better flavor, toast the pecans lightly before adding them to the filling. Let them cool first.
Make Your Pies Beautiful
A few simple finishing touches can make even a purchased pie look special.
Pastry leaves: Use scraps of pie dough and small leaf-shaped cookie cutters to make decorative pastry leaves. Brush lightly with egg wash and bake separately at 375°F until golden, approximately 10–15 minutes. Cool before arranging on your finished pie.
Whipped cream: Serve in a pretty bowl with a small spoon, or pipe a decorative border around a completely cooled pie.
Toasted pecans: Sprinkle a few chopped toasted pecans over whipped cream or around the edge of pecan pie.
A dusting of spice: A little freshly grated nutmeg or cinnamon looks lovely on bourbon whipped cream.
Get Dessert Done Ahead
Pies are among the easiest Thanksgiving dishes to prepare in advance.
Pie dough: Make up to two days ahead and refrigerate, or freeze for longer storage.
Pumpkin pie: Bake one or two days ahead, cool promptly and refrigerate.
Pecan pie: Bake one or two days ahead, cool promptly and refrigerate.
Pastry decorations: Bake a day or two ahead and store in an airtight container.
Bourbon cream: For the best texture, whip the cream Thanksgiving morning, or stabilize it if making it further ahead.
Take pies out of the refrigerator shortly before serving, but don't leave egg-based pies at room temperature for more than two hours.
Let the Bakery Do the Baking
If baking isn't your favorite thing, buy the pies!
There are some terrific local bakeries offering Thanksgiving desserts. A beautiful pumpkin or pecan pie from a good bakery is a perfectly wonderful way to finish your holiday meal.
Check out my Greater Cincinnati and Northern Kentucky Thanksgiving Guide for local bakery recommendations and ordering information.
How Much Pie Do You Need?
For 10 guests, I recommend two 9-inch pies, cut into 8 slices each. That gives everyone dessert, allows guests to try both flavors and leaves a little extra for anyone who wants seconds.
Put on the coffee, bring out the bourbon whipped cream and enjoy.
After all, there's always room for pie. Especially on Thanksgiving.
