I’m throwing this out there, but don’t judge him on this alone: Nate doesn’t actually like pumpkin pie. At all. From what I can tell it’s a texture thing, but bless his big heart he just can’t stand it!
Pecan pie though? It’s a staple for him every year for Thanksgiving, Christmas, and New Year. And, bless his big heart, he married me…the one who can’t seem to bake a pecan pie for her life. This is where Mom steps in and saves the day with her amazing pecan pie recipe (I have to get permission to share it though :))
Her pecan pie recipe calls for a crust (duh)…but rather than go with store-bought I decided to test the limits of my sanity by creating my own pie crust. After turning through the Pioneer Woman cookbook I finally ran across a recipe for the PERFECT PIE CRUST! Sounds like a winner, right?
And I decided to do it all in a food processor since I don’t have the time, patience, or appliances to do it the old-fashioned way (you know, where you cut the shortening into the flour and carefully fold the egg and water in…?) You see I had to save all of that time so that I could roll the dough out and break it 3 times before finally getting it to the right size and shape for the pan.
Y’all, I kid you not, this pie crust just about killed me. The expletives I was uttering I didn’t even know I knew. The dogs and Nate were standing in the corner trying to both see what I was doing and stay as far away from me as possible. The good news? We made it.
And I was proud.
Proud because I had pushed my limits. Proud because I actually made something with shortening and not butter. Proud because my husband and dogs still love me, although they are sleeping with one eye open these days.
That pie crust. It’ll get to you.
But most of all proud that I was able to create my husband’s favorite pie tradition on Thanksgiving, something that reminded us both of home and transported our tastebuds to be with our families in Texas.