Smucker’s, Pie Crust, and a giveaway
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The first part of November, I was able to go to the Headquarters of Smucker’s in Ohio. I must admit this is one of the fun parts of being a food blogger. Now Smucker’s is more than jam and ice cream toppings. They own other big brands such as Crisco, Jif, Hungry Jack, Folger’s, and Eagle. Today I am sharing Smucker’s, Pie Crust, and a giveaway!
We got to see their research and development, along with sensory testing for their products. We also got to get our hands dirty and make pie crust, ice cream, and cookies. I also learned tips from their food stylist and photographer, which was really fun, and I learned a lot. However, the highlight of my trip was meeting Kelsey Nixon and making a video with her, giving us tips.
No foodie trip would be complete without eating at some yummy restaurants, too. I enjoyed a pizza with artichoke hearts, wild mushrooms, caramelized onions, roasted peppers, house marinara, mozzarella, and boursin cheese from Bricco one night. Then ate at Chef Rocco Whalen’s Fahrenheit restaurant. I had shrimp and lobster pad thai and sampled some pumpkin ravioli – let me just say AMAZING!
The trip was so fun. I always enjoy meeting new people and learning new things. Also, I got to meet up with my good friend Melissa from Stockpiling Moms and finally got to meet Kate from Our Best Bites. I will also be sharing some of the yummy recipes I have tried while in Ohio sometime in the near future.
I do have the pie crust recipe for you all today at the bottom of the post. The picture was one that I styled and their photographer shot for me.
Classic Crisco Pie Crust
Real Mom Kitchen
Equipment
Ingredients
- 1 ⅓ cups Pillsbury BEST® All Purpose Flour
- ½ teaspoon salt
- ½ stick well-chilled Crisco® Baking Sticks All-Vegetable ShorteningOR 1/2 cup well-chilled Crisco® All-Vegetable Shortening chilling the crisco is one of the tricks!
- 3 to 6 tablespoons ice cold water
Instructions
- BLEND flour and salt in medium mixing bowl.
- CUT chilled shortening into 1/2-inch cubes. Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
- SPRINKLE half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.TIP – Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.
- SHAPE dough into a ball for single pie crust. Divide dough in two for double crust or double deep dish crust, one ball slightly larger than the other. Flatten ball(s) into 1/2-inch thick round disk(s).TIP -For ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days.
- ROLL dough (larger ball of dough for double crust pie) from center outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) into a circle 2-inches wider than pie plate for the bottom crust. Transfer dough to pie plate by loosely rolling around rolling pin. Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate.
- Trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired. Bake according to specific recipe directions or use one of the methods below.
- Two Methods for Pre-baking Pie Crusts (Cream Pies)1.Pre-baking without weights: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times) to prevent it from blistering or rising. Bake crust in lower third of oven, at 425°F, 10-12 minutes or until edges and bottom are golden brown.2.Pre-baking with weights: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times) to prevent it from blistering or rising. Chill or freeze for 30 minutes. Line pie dough snugly with foil or parchment paper. Fill with dried beans or pie weights. Bake at 375°F for 20 minutes. Remove foil and weights. Reduce oven to 350°F. Bake 5-10 minutes or until edges and bottom are golden brown.
