Happy Halloween!
A few weeks ago the Hubs, Peanut, and monkey went pumpkin and apple picking at
Terhune Orchards with two of our most favoritest people, L and C. Aside from the two large carving pumpkin and two small painting pumpkins, I also picked up a different kind of squash.
This is called a "Blue Hubbard". These were in a bin out front of their little store along with Cheese pumpkins with a big sign above touting how they (along with the cheesy ones) are much better in pies. I was skeptical last year when we saw these mutant BLUE squash (I mean, how many things in nature are actually BLUE!?) but last year, L grabbed one and said it worked out well, so I figured I would give it a shot.
What. A. Disaster.
First of all this sucker was almost impossible to cut into. If I had a hammer and chisel I probably would have had a much easier time of it, but since all I was armed with was my array of different kinds knives, it proved to be a very difficult undertaking.
After almost slicing various parts of myself numerous times, and arm muscles that ached as if I just finished doing a hundred sit-ups, I was finally able to get it into the pan to roast in the oven (in many different uneven chunks). I believe this is where the it started to go down hill.
I am pretty sure I may have over cooked the thing. Everything I read said to cook it until its soft enough to slid a knife through the (previously impenetrable) outer skin, but every time I attempted this I was met with some resistance. Eventually I decided there was no way it WASN'T ready, and took it out. Then, while it was cooling on my work table, I was distracted by the two smallish people needing me for something. When I eventually came back, they were cooled, but the top layer of the flesh was dried out. I said to hell with it( my crisp Serv-Safe sanitation class certificate shuddered at that exact moment) and sliced off the dry part and the rind. Of course, at this point it was late so I tossed it all into a rubbermaid , the rubbermaid into the fridge, and off to bed I went.
I didn't get a chance to make the pie crust for the "pumpkin" pie or apple pie until this weekend, so it sat in my fridge for over a week. After pre baking my pie crusts, I put together a recipe I found on a website.Usually I only use recipe's from blogs that document the entire process they went through and the outcome, if possible with pictures, but this time I strayed. Shoulda' realized there was a problem with the recipe when I noticed there was no nutmeg in it. It came out too sweet,and had wayyy too much allspice and clove. When you add in the dried, gritty squash, it was not very palatable. My parents, and even the Peanut picked up right away on how awful it was.
Hubs thought it was great.
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| Straight out of the fridge after adding some to the mixer. |
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| Even my hard core Kitchenaid couldn't mush up the clumps. Ended up having to put t into the blender! |
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| Left over dough and filling. |
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| Looks can be deceiving...so can smell. This looked and smelled amazing. |
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| At least the pie crust came out wonderfully. These were made from scraps that were overworked, yet STILL flaky! |
Thing is, in small bites with a LOT of whipped cream, it was edible...so not a complete waste.
Since the filling was such a disaster, I won't share the recipe or the source. I am not going to share my pie crust recipe , cause I wanna keep it a secret....or I am just too lazy to get up and get it. What I WILL share with you are a few tips on making a beautiful flaky crust.
Make sure all wet ingredients are COLD. Cut up cold butter then put it back into the fridge. Make up a glass of ice water and measure you water from that cup. Even your eggs should be straight from the fridge.
When it comes time to mix the wet with the butter/flour mixture, drizzle the wet around the EDGE of the bowl, using a fork to gently mix. A lot of recipes say to make a well and pour in the center, but my pastry instructor pointed out that by doing this you need to mix more and longer to get it all incorporated, and in turn making a tougher crust.Not surprisingly, shes right.
After everything is just barely incorporated, dump half onto plastic wrap, push together, flatten into a disc, wrap and put in fridge. Repeat with the rest.
After rolling it out, putting it into the dish, docking(or poking holes on the bottom with a fork), put in the freezer.
If you are making a pie with out a top crust, pre bake.
If you notice that the holes are a bit too big, or you have a particularly wet pie filling, sprinkle pie crust crumbs for old crust or scraps. If you don't have any, use UNSALTED saltine crumbs.
Today's life lesson? Sometimes things don't turn out the way you expected, and sometimes they are even downright awful...but with enough whipped cream, you can get through anything.