Sister's Choice Quilts

My interests are quilting, reading, cooking, family, decorating, and matters of style. I post regular quilting tutorials and book reviews of current fiction.

One Last Turkey Meal

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I promised I was going to try to improve my pie-making skills.  I used a recipe for a single pie crust from the new pie cookbook I purchased and was full of misgivings that it would not turn out.  The amount of water called for was definitely too much, but I was able to add in more flour during the rolling out process, so all was not lost.  This recipe called for both butter and shortening in the crust. The crust was flaky and tasty.  I had to bake it in advance of filling it and used pie weights to keep the crust from puffing up.  I lined the crust with heavy-duty aluminum foil and pilled the pie weights on top of that.  There was no puffing up or misshapen results after pre-baking.

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The recipe I used was Turkey Swiss Quiche from The Taste of Home and really turned out quite well.  You spread cubed turkey bits on the pre-baked crust, and top that with grated Swiss cheese.  Mix up 4 eggs with 3/4 cup of half and half and some chopped pimiento and green onion.  It was kind of Christmassy in its appearance-with lots of red and green bits.  It would be a good recipe for a Christmas brunch I think.  And it was brilliant for using up extra leftover turkey from Thanksgiving.

I am still on my quest for the perfect pie crust.  I used a food processor for this crust recipe, and as I said, too much ice water was called for in the instructions.  I liked the butter/shortening combo, but it was very tricky to roll out.  I had to add a good amount of extra flour, but it was forgiving in the end and obediently rolled out and tasted good when baked.

I am definitely getting the message that successful pie crust is going to mean a great deal of practice.

33 responses to “One Last Turkey Meal”

  1. I have decided to just buy the remade pie crusts in the refrigerated section of the store. You let them warm up and unroll them. Perfect pie crust every time! I have also made the ‘PT in the Pan’ Amish pie crusts thatuse oil, not butter. They are great foe one crust pies. I buy almost NO PROCESSED FOODS By this is so very convenient for pot pies,etc. t find the Walmart brand as good as Pillsbury at half the price. Thanks fir sharing. Happy holidays!

  2. I have decided to just buy the remade pie crusts in the refrigerated section of the store. You let them warm up and unroll them. Perfect pie crust every time! I have also made the ‘PT in the Pan’ Amish pie crusts thatuse oil, not butter. They are great foe one crust pies. I buy almost NO PROCESSED FOODS By this is so very convenient for pot pies,etc. t find the Walmart brand as good as Pillsbury at half the price. Thanks fir sharing. Happy holidays!

  3. I have decided to just buy the remade pie crusts in the refrigerated section of the store. You let them warm up and unroll them. Perfect pie crust every time! I have also made the ‘PT in the Pan’ Amish pie crusts thatuse oil, not butter. They are great foe one crust pies. I buy almost NO PROCESSED FOODS By this is so very convenient for pot pies,etc. t find the Walmart brand as good as Pillsbury at half the price. Thanks fir sharing. Happy holidays!

  4. After the pie crust is mixed, ball it up, cover with plastic wrap and put in the refrigerator. The butter and shortening will solidify and make rolling out the crust much easier.

  5. After the pie crust is mixed, ball it up, cover with plastic wrap and put in the refrigerator. The butter and shortening will solidify and make rolling out the crust much easier.

  6. After the pie crust is mixed, ball it up, cover with plastic wrap and put in the refrigerator. The butter and shortening will solidify and make rolling out the crust much easier.

  7. When I use the food processor to help with pie crust, I only use it up to the part where I add water. At that point, I turn it into a bowl and add less than half the ice cold water, then I add water by tablespoons (sometimes only a teaspoon or two as I get near done)until the dough comes together. Of course, sprinkling the water over the dough mass means you can knead/turn it less for tenderness. You’ll get there, and what a great use of leftover turkey!

  8. When I use the food processor to help with pie crust, I only use it up to the part where I add water. At that point, I turn it into a bowl and add less than half the ice cold water, then I add water by tablespoons (sometimes only a teaspoon or two as I get near done)until the dough comes together. Of course, sprinkling the water over the dough mass means you can knead/turn it less for tenderness. You’ll get there, and what a great use of leftover turkey!

  9. When I use the food processor to help with pie crust, I only use it up to the part where I add water. At that point, I turn it into a bowl and add less than half the ice cold water, then I add water by tablespoons (sometimes only a teaspoon or two as I get near done)until the dough comes together. Of course, sprinkling the water over the dough mass means you can knead/turn it less for tenderness. You’ll get there, and what a great use of leftover turkey!

  13. Your pie is so pretty and festive. May have to borrow your idea.
    I’d say that crust is a success. WTG, major yum!

  14. Your pie is so pretty and festive. May have to borrow your idea.
    I’d say that crust is a success. WTG, major yum!

  15. Your pie is so pretty and festive. May have to borrow your idea.
    I’d say that crust is a success. WTG, major yum!

  16. I use the King Arthur Flour Pie Crust recipe which calls for butter. The crust always turns out perfect and tastes delicious. I stopped using shortening years ago. I like using butter as it is natural and I believe it is better for us than shortening.

  17. I use the King Arthur Flour Pie Crust recipe which calls for butter. The crust always turns out perfect and tastes delicious. I stopped using shortening years ago. I like using butter as it is natural and I believe it is better for us than shortening.

  18. I use the King Arthur Flour Pie Crust recipe which calls for butter. The crust always turns out perfect and tastes delicious. I stopped using shortening years ago. I like using butter as it is natural and I believe it is better for us than shortening.

  19. You picked a great time of year to experiment with pie-baking! The turkey quiche looks pretty & sounds really delicious! I’ll bet that your family is more than happy to do ‘tastings’ for you!

  20. You picked a great time of year to experiment with pie-baking! The turkey quiche looks pretty & sounds really delicious! I’ll bet that your family is more than happy to do ‘tastings’ for you!

  21. You picked a great time of year to experiment with pie-baking! The turkey quiche looks pretty & sounds really delicious! I’ll bet that your family is more than happy to do ‘tastings’ for you!

  25. My next-door neighbors had little angel candle holders on top of the piano that always spelled LEON at Christmas. I think I was in about the 4th grade when I figured out that they should have been NOEL! Ha!

  26. My next-door neighbors had little angel candle holders on top of the piano that always spelled LEON at Christmas. I think I was in about the 4th grade when I figured out that they should have been NOEL! Ha!

  27. My next-door neighbors had little angel candle holders on top of the piano that always spelled LEON at Christmas. I think I was in about the 4th grade when I figured out that they should have been NOEL! Ha!

  28. I have an ATK pie dough recipe that subs vodka for some of the water. Don’t know if that’s in the book. I really like it because you can get enough liquid for easy rolling but the alcohol burns off while baking so it doesn’t get doughy. I recommend trying that one if it’s included. You have a yummy looking result anyway!

  29. I have an ATK pie dough recipe that subs vodka for some of the water. Don’t know if that’s in the book. I really like it because you can get enough liquid for easy rolling but the alcohol burns off while baking so it doesn’t get doughy. I recommend trying that one if it’s included. You have a yummy looking result anyway!

  30. I have an ATK pie dough recipe that subs vodka for some of the water. Don’t know if that’s in the book. I really like it because you can get enough liquid for easy rolling but the alcohol burns off while baking so it doesn’t get doughy. I recommend trying that one if it’s included. You have a yummy looking result anyway!