This is a bit embarrassing.
Here is the last ugly slip of evidence of my first attempt at Maida’s pumpkin pie. We ate the rest. Yes, I said we. My Pirate was more than happy to take a warm four inch slice of pumpkin pie with a dollop of freezing cold whipped cream and give me ‘feedback’. Oh yes, he took one for the team; and again this morning with a cup of coffee.
My first attempt at Maida’s piecrust was a crumbly disaster because I didn’t sift the flour before I measured out my flour for the crust. No, I sifted it after. That resulted in approximately 2 extra spoonfuls of flour in my crust. And that threw everything off. I refrigerated my crust overnight to help distribute the moisture through the crust and everything. But, when I tried to roll it out on my brand new pastry cloth. Half the crust mixture fused itself to the rolling pin and the other half crumbled everywhere.
With a soft cussing whimper, I tossed it back into a bowl, while My Pirate turned up the volume on his football game. I forked in more water until it was almost a gummy mess. I rolled it out into a crackling mess, threw it into my new pie pan, and pressed it in and patched it until it almost resembled a piecrust. Then I proceeded to finish making my pie. When I pulled it out of the oven, it was puffy and smelled fantastic, fringed with my ugly little crust.
I let it cool for a fifteen minutes and then I served it warm. And we ate it greedily while the dogs begged with drool dripping around their muzzles. And I felt happy.
P.S. I’ll give you the recipe when I figure it out!