Videos

Pumpkin Pie

Added Nov 17, 2015 •

Copy this URL:
Embed code:	<iframe class="edlio-embed-player" type="text/html" width="640" height="360" src="//www.rowlandhs.org/apps/embed/?v=95760" frameborder="0" allowfullscreen></iframe> Change dimensions

This is not a perfect demo, but I posted it unedited so you can see everyone makes mistakes in the kitchen and they are fixable! :)

Show Transcript

okay so step one of your pumpkin pie is as always wash your ass sorry first tie up your hair put on an apron and then wash your hands and once that's done second step is 2 preheat your oven and you want to you're actually have to oven temperatures but you're going to start out at you were going to start out at  I believe sorry let me double-check that you were going to start out at hundred degrees  and then you will drop it down to 3:25 so pretty your oven to 400 degrees that is your next step and hopefully you'll find the making the pie simple so my ovens and then I have my pie crust out of the refrigerator make sure you keep your pasta crap that's going to make things easier for you later hey so  I have my pie pan here and what I'm going to do is start to roll out what if you notice little bits of dough are sticking to your rolling pin and go ahead and rub some flour on your rolling pin very light sprinkle of flower on top of your dope and that should help eliminate the sticky part of it and again you want to roll right on top of your plastic wrap that will help you to get your pie crust into the pan later and if you notice it's crafting a little bit around the edges that's okay you can always just press it back together  no problems there the key here is that you do best to try to roll it out into a circular shape as well as you want to make it approximately an inch while actually  an inch larger in the radius or 2 inches larger in the diameter so that you get an extra inch all the way around your highcrest and again if it starts ticking little more you can always add but you can't take out so make sure you go slowly just like you went slowly with an adding the to The Chronic  make sure you go slowly with adding flour to your press here then you should see little bits and pieces of the butter and  possibly the large in your crest  so you can see that here  queso you just want to roll it  so that it's an inch larger all the way around so I do have it on some parts but not in this dry cancel  now that I know that I can make sure to go this way and make sure to go this way then I can check again now I'm getting closer to my inch all the way around maybe I just need to go little bit more  Kate and then as far as what kind of design you want to make for your border totally up to you if you want to do cutouts  I do have a few little  mini cookie cutters and leaves and different shapes of leaves and pumpkins Etc acorns so let me show those you so you can go ahead and use  these just like we talked about in class to use the cutouts I personally am going to just do something a little more simple but what I did right now as I just see if I can show you better I'd my hand so here's the place I slid my hand right underneath the middle of the pipe and so when I flip it should go into my pie pan without is really the easiest way so that's okay and then you can the plastic wrap helps give a little bit of structure as your fitting the pie in in the corners as go round so once you have it around very carefully and very slowly pull off your and now you have your crust  in your account  and then as far as the on the edges if I did do cutouts make sure use a pastry brush to paint on a little bit of water on your press before 16 on cut outs and that water will act as glue  if you have an extra like I do I'm just going to tuck it under but all the spots where I have the extra and again they're all different kinds of designs that you could do depending on how much pressed how much X trust you have to decorate with  and some of that will depend on how they rolled out your crest so now that I have my crest in protect under anywhere where it seems a little Skippy soda speak and again if there's certain little spots where  the don't get sticky you can flower your fingertips I'm just going to go with the pinch  all the way around and if this is your design Choice again just keep a little flower on hand for your  knuckle and your fingertips  to keep working turn all the way around if that's okay you know it'll definitely homemade that you made it and sometimes better than looking perfect and store-bought  okay so just keep working it all the way around  and then once you get it all the way around I would recommend that you go ahead and put this in the refrigerator for a few while you make your  will you make your feeling there we go all set and now I'm going to is back in the back in the refrigerator while I make my feeling for the feeling what you want me  you basically are just going to put all filling ingredients into the blender and turn the blender on for 30 seconds and then you will have your feeling all already okay so just follow the measurements that are on your recipe and everything into your blender and then didn't then you're all set so what we're going to put in there is one quarter cups of pumpkin 3/4 cup of sugar half a spoon assaults a teaspoon each of cinnamon and ginger and then we're going to put in a teaspoon of flour and you're going to put in one cup of evaporated milk  and half a teaspoon of vanilla so that's everything that's going to go into your lender so  let me get a blender I can show you so here's a blender sorry about that There's A lender  and I am going to first put in my pumpkin and you have your pain skim pre-measured so you will just clip the corner of the bag to get your pumpkin to get your pumpkin out of the bag and squeeze right into your blender  but if you need to measure man  you just use your dry measuring cup how do you  want to level it off so there's my one cup into the blender and then I have my quarter cut message it's a little bit out of my 1 Cup set up climate of pumpkin in quarter cup of pumpkin in and if you didn't have cinnamon and ginger and you had pumpkin pie spice you can use as well that would work also okay I have my  teaspoon teaspoon each one of cinnamon and one of ginger  pay something to put that in and then I have  teaspoon of cinnamon teaspoon of Ginger and then we have the one one cup of canned milk so make sure you use your liquid measuring cup for that and you're going to use the can opener say hi the one cut and make sure you're measuring on the red side of a measuring cup for cup so you're not using the settlement one cup of milk in  and then I have my two eggs that will go in  I have my two eggs Channel get in the shoulder what two eggs are in I'm going to go ahead and wash my hands making sure to avoid any Salmonella poisoning anytime you're working with eggs I need play teaspoon of flour that little bit of flour is going to help to thicken a teaspoon of flour and that should be all my  oh no no no my salt I need no when it comes to the saw you can go scale back a little bit if you choose to  if someone in your why has health insurance and then you can scale back and then lastly we need vanilla extract and so here we go I have vanilla and then I can when the way  and you don't want to lend it to long just enough get it  all together so it's nice and smooth if you want to stop it made way to scrape down the sides of the rubbers you definitely can  and that's it my feeling is me  I need to do now is Minecraft out of the refrigerator  and I want to put my Crest on a baking sheet just like this ICA so you can see that so that it's a lot easier to put the pie in and out  Whitby  with the cookie sheet underneath it and then when a clean Fork  you want to what's called doc the bottom of your pie crust this will help prevent any steam pockets little holes all over with your work and then  employer feeling in this another reason I like to do it in the blender cuz comes with the nice handy pour spouts hey so any goes my feeling and this is going to go in at 400 degrees for 15 minutes and then you're going to drop the Heat 2 25 and bake for another 45 minutes to an hour so all-in-all it'll cook for between an hour and an hour and 15 and do your best to keep setting hands when you put this in the oven so that the filling doesn't get onto your Crest cuz if the flashes on your test I know what I forgot here I forgot probably in the most important ingredients to sugar who wants a pie with no sugar made for a very tasty pie at all so  let me grab some sugar and add that to my feelings so I need three quarters of a cup of sugar that's not going to work cuz I already put my egg shells in I'm going to grab three quarters of a cup of sugar then again I'm going to sprinkle that around and then I'll have to stir my sugar  directly in the pie crust but you should put on your ingredients into slender  but sometimes it does happen where you forget certain ingredients and if you spending on the ingredient and when you catch it you can  he going to fix your mistake before it's too late to 3  so there's my 3/4 of a cup okay and then I do want a very carefully with my Fork  stir all that in and careful not to disrupt the bottom but you won't have this problem you're going to remember your sugar and begged  I already placed it in your kitchens which is why I forgot I didn't have one here on my table which this is prime example of using fossil I should have everything else  on your table queso  I'm not poking the bottom of my bottom of my trust at all I don't want to break the bottom crust so I'm just  gently making sure that I get all the sugar  into my pie  and now it's not bright orange lake make a regular store-bought pumpkin pie cuz we don't have canned pumpkin in here really need it to be that dark orange could add food coloring all natural of it  and there we have it now I is my sugar and now my pie is ready to go in the oven carefully 400 degrees for 15 minutes and then I'm going to drop the Heat two  325 for another 45 minutes to an hour

Uploaded by Kathy Stella.

Videos

Pumpkin Pie

More videos from Kathy Stella