So I used Crisco for the butter in the crust and it turned out very flaky.
Because I haven't a mixer, I did find a plastic bowl with a lid. I placed flour mix and shortening in it and used a fork to make into pea size. then I added the 'ice water' because normal water here is warm. for two cups flour crust recipe, I used 1/4 cup plus 1/8 cup water, put the lid on the pan and shook it gently until all the water was absorbed. I then carefully formed it into a ball and rolled it out on a floured bath towel, all I could find. It worked wonderful.
The chocolate cream was changed to almond chocolate pie because almond was only flavoring I could find to use.
Milk in coconut cream was a 'milk shelf stable carton' but turned out good.
Pumpkin was baked at 220 c then reduced to 180 c to finish taking about an hour total per pie, one at a time.
Pie crust was baked at 220 c and turned out perfect after 14 min.
All in all, Thanksgiving baking was successful!
Impressive! Way to adapt to the materials on hand with excellent results! That brayer (roller) is also perfect for making mono prints. Roll acrylic ink on a thin layer of gelatin (in a shallow pan/cookie sheet), put leaves on it or other marks, put a piece of paper down, rub the back of the paper and pull it back up. It will have unique, beautiful art ready to hang! Not edible, but still pretty great :)
ReplyDeleteAnd this is Elizabeth ("SH" = Shon :)
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