I decided to waiver from the Vodka Pie Crust I was planning to make for my Thanksgiving pies, and opted for the Alton Brown method since I've had nothing but success from his recipes in the past, and they used slightly less fat than the Vodka Dough. I was also in the mood for weights, and so out of the cupboard came my digital scale, and all the ingredients were assembled nice and neat in the food pro.
Check it out if you have 10 minutes:
I mixed up the doughs yesterday, and pulled them from the icebox to roll this morning. Another amazing thing is Alton tells you to cut two sides off the zip top bag (one of my sides was the ziptop part), and then use the plastic to roll out the dough. This is genius, since I barely needed any additional flour to roll, and absolutely nothing sticks to the board.
When I got to this point, I did slice off the other two sides of the plastic bag, and then repositioned the plastic as needed. I think I've found a way to have pie more often! Usually, I stick to cake, since I do love it, often it only requires one bowl, and I can manage relative neatness while assembling.
Finished pie photos will most definitely accompany my Thanksgiving dinner post, sometime after the fete tomorrow or Friday...