Pumpkin Patches and More.org

Where you can find a pumpkin patch, corn maze, safe trick-or-treating, hayrides and other Fall and Halloween fun near you!
Many corn mazes are still open in November! Be sure to scroll down the page, some pages are big! ! Click here to see what a trip to a pumpkin patch or corn maize is like! See how to easily make applesauce, apple butter or pumpkin pie (from a fresh pumpkin)! Looking for Pumpkin festivals and weigh-offs in your state? Click here!
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Yes, I know there are ready made pie crusts in the frozen section at the store, but they really are bland and doughy. A flaky crust is easy to make, just follow these simple, illustrated instructions! Keep the dough cold and using a minimum of water are the keys to making it light and flakey!

Directions for Making a Flakey Pie Crust - Easily!

Ingredients and Equipment

1.5 cups flour - plain flour, not self-rising. I use whole wheat flour, fresh ground at the store while I wait. You'll notice the darker color of the crust in the photos, since it is whole wheat.

1/3 cup cold water - cold is the key!

3/4 to 1 cup CHILLED vegetable shortening - I use the trans-fat free version of Crisco, you may prefer butter or margarine. It's always a controversial subject as to which fat is the least unhealthy: natural butter, or a man-made alternative.

Note that until recently, Crisco shortening contained a lot of trans fats. They now have a new version, in a green can, that has 0 grams of trans fats. If you are the UK, there is something called Trex vegetable fat in the refrigerated section of the supermarket near the butter. I'm told it a good substitute for Crisco.

Recipe and Directions

Step 1 - Mix the ingredients

Mix the flour and shortening first.

Step 2 - Mix and add water as needed

then sprinkle in the water, just enough to make a good dough consistency. Note that flour varies considerably in moisture content, so add the water slowly, mixing, and only add just enough to make a dough that will hold together and make pea sized granules.

Step 3 - Roll out the dough

I use a pie crust bag (a circular plastic bag that zips up around the edge, but two pieces of waxed paper will work)

Roll it out to an even thickness, and just an inch or two wider than your pie pan. My crusts are about 1/8 inch thick. If the dough has warmed up to room temperature, pop it in the fridge for half an hour - the cold helps with making it flakey!

Step 4 - Put in the pie pan and shape!

Place the dough into the pie pan. Don't worry if it breaks. You can easily fix that.

Press the dough into the pan, seal any broken areas, and shape the top edge in any pattern you like; just for appearance's sake.
It's now read for you to add the pie ingredients and pop in the oven! Keep the pie crust in the refrigerator until you are ready to fill it and pop it into the oven!

Complete Water Bath Canner Kit

This is the same type of standard canner that my grandmother used to make everything from pumpkinauce to jams and jellies to tomato and spaghetti sauce.
This complete kit includes everything you need: the canner, jar rack, jar grabber tongs, lid lifting wand, six pint jars with lids and rings, a plastic funnel, labels, bubble freer, and the bible of canning, the Ball Blue Book. You'll never need anything else except more jars and lids!
Price: $49.99
Average Customer Review:
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Deluxe Food Strainer & Sauce Maker
D220-DLXRetail: $89.95Our price: $69.00

Availability: Usually ships the next business day.

Click here for more information, other strainers and supplies or to order!With the Deluxe Food Strainer/Sauce Maker, you can make creamy apple sauce and smooth tomato sauce without having to peel and core! This muli-use strainer forces food through a stainless steel screen, automatically separating the juice and pulp from the seeds, shins, and stems. Perfect for purees, creamed soups, baby foods, pie filling, juices, jams, and more. Save time, effort, and money by preparing your own tasty sauces to be used immediately or boiled for future use. Do bushels with ease and in a fraction of the time. Includes the tomato/apple sceen with easy twist on design and instruction/recipe booklet.

The Deluxe model comes with the standard Tomato/Apple Screen; as well as the Berry Screen, Pumpkin Screen, and Grape Spiral. Note

Lids, Rings, Jars, mixes, pectin, etc.

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This page was updated on 5-Apr-2010

Step 1 - Mix the ingredients Mix the flour and shortening first.
	Step 2 - Mix and add water as needed then sprinkle in the water, just enough to make a good dough consistency. Note that flour varies considerably in moisture content, so add the water slowly, mixing, and only add just enough to make a dough that will hold together and make pea sized granules.
Step 3 - Roll out the dough I use a pie crust bag (a circular plastic bag that zips up around the edge, but two pieces of waxed paper will work)
	Roll it out to an even thickness, and just an inch or two wider than your pie pan. My crusts are about 1/8 inch thick. If the dough has warmed up to room temperature, pop it in the fridge for half an hour - the cold helps with making it flakey!
Step 4 - Put in the pie pan and shape! Place the dough into the pie pan. Don't worry if it breaks. You can easily fix that.
	Press the dough into the pan, seal any broken areas, and shape the top edge in any pattern you like; just for appearance's sake. It's now read for you to add the pie ingredients and pop in the oven! Keep the pie crust in the refrigerator until you are ready to fill it and pop it into the oven!