Thanksgiving is exactly two weeks away - you've successfully tackled the fall squash, mashed potatoes like James Brown and reserved the appropriately sized bird for your guest list. You've even found time to craft your very own "bacon pig." Everything is shaping up nicely in apple-pie order - that is, until the word "pie" just sent you into a flour frenzy.
Although sweet, dessert can bring out the crustiness in the most pleasant of Thanksgiving hosts and hostesses. While pie crust is minimalistic in origin - flour, butter, ice water with a little sugar and salt thrown in for good measure - many home cooks find themselves thankful for the premade varieties this time of year.
If you're one of those put off by do-it-yourself pastry, just roll with this all-butter crust tutorial.
And if it's any encouragement, there is bourbon whipped cream waiting for you at the end.
All-Butter Pie Crust
Whiskey Buttermilk Pie
*For Bourbon Whipped Cream: Add 1 tablespoon super-fine sugar, a pinch of sea salt and 2 tablespoons bourbon to a pint of cream as it is being whipped in a very cold bowl. Beat until stiff and serve immediately. Refrigerate any unused cream.
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