We had Thanksgiving early in our home because we are celebrating with family on the actual day. If I had started a few hours earlier, dinner would have been timed perfectly.
I have 2 tips regarding pies for you.
1 – Use the Pillsbury refrigerated pie dough – it’s easy to use and AMAZING! I simply rolled it out on the pie plate, used the flute tool to make scallopped edges, and poured in the pumpkin pie batter. However, be sure to refrigerate the pies or they will mold within 2 days (like mine did). I was completely bummed because it takes some work to put together a pumpkin pie. I only enjoyed one slice – boo hoo! I want pumpkin pie!
2 – Make the pies the day before. I don’t have a double oven, so I have to be sure to time my cooking very carefully. I made the pies the day before Thanksgiving. That was one less thing I didn’t have to worry about.
3 – Serve your pies with whipped cream on top or ice cream on the side. You can serve the pies warm or cold (I personally think cold is the best).
4 – Eat as much pie as you want. It’s Thanksgiving after all!!!
ooohhh I am a cake girl myself. Although when I was young I woulda stomped a man down for nearly ANY made from scratch pie from my memaw.. srsly! Now I would have to say key lime, butterscotch, and pecan mmmmmmm… Happy Thanksgiving hun May God richly bless you and yours during this time and keep you safe as you travel cause we would miss ya’ll in the bloggy world.. At least I would I know that..
So sorry your pie started to grow mold. Sounds like something that would happen to me! My mom usually uses the graham cracker-type pie shells. I’ll have to try the Pillsbury refrigerated pie dough. Thanks for the tip!
Oh, so sad about moldy pie. I love cold pie too. Actually I like any dessert better cold. I’m making two pecan pies this year. One for Thanksgiving and one for breakfast the next morning.
I always have to have 1 pumpkin and 1 Pecan on Thanksgiving!
I LOVE pie. Here’s my tip: Buy the Marie Callender’s pies. Then you don’t have to bake them yourself!
I did exactly that – made them the day before. I have a pumpkin pie and a pumpkin cheesecake sitting in my fridge. All the cheesecake needs is the topping. Whipped cream is in the fridge waiting. Just have to do everything ELSE tomorrow! Ugh.
Oh man, if only that were the case! I would love to eat as much pie as I can handle, but then I would pretty much kiss all Black Friday destinations goodbye 🙁
Those are some great tips!! I know easy and fast when your entertaining is the way to go.
Thanks for the tips… sorry yours molded. Seems like it could stand a day or two easily, but guess not.
Sorry about your moldy pie, I’m not a pumpkin fan, but The Hubs is, so I make one for him and I make apple and/or cherry for me (he’ll eat those, too).
I can make a pretty good crust, but with my disability, I can’t stand on my feet that long to make both the filling and the crust. So I really love the Pillsbury refrigerator crusts, too. They come out really good and you’re right, they are really simple for either one crust or two crust pies. I also make my pies the day before… We have a lot in common…
Thanks for the tips, they are very helpful.
Oh, yes, they definitely need to be in the fridge. I do like to warm mine up a little in the microwave though. Too bad this year I didn’t make a pumpkin pie at all since I’m the only one at our Thanksgiving dinner who likes pumpkin pie!
I’ve tried the Pillsbury dough once and then I’ve never seen it again here in my small corner of Canada! I want it back!!
Hubby makes pies……over the summer we made fresh peach pies, fresh blackberry pies, and fresh blueberry pies! Yumm
Same thing happened to me with the mold a few years ago! Yuck. I can also recommend the frozen Pet Ritz pie crust as being delicious and even easier than the rolled ready made type of crust. Just pop it in the oven!
Great tips!
Thanks for reminding of Pillsbury refrigerated pie dough ! I didn’t think of this otherwise my life would have been easier.
Thank you for sharing !
I agree with you on The Pillsbury Pie Crust~It is the Best!!
These are some great all around good pie tips. Thanks!
all AWESOME tips!!! I agree with the last one wholly.
The 4th tip is, of course, the best! Yesterday my hubby made banana cream pie from scratch – yum! I like to put a bit of almond extract in my whipped cream (sometimes I do the more standard vanilla extract though). Fun to add a little twist. Thanks for the tips!
I agree with your tips, I’ve been making pies for years now and after following Martha Stewarts crust recipes, I finally wized up and said the hell with Martha. The Pilsbury Already Pie Crust is just as good and they’re cheep enough and way more less work.
I really only like pumpkin pie and apple pie. Does that make me a picky eater?
Thanks for such a great tip….
Good tip: Wild blueberries are still good for picking, but some are over-ripe: If you decide to brave it, carry a dryer sheet in your front & back pockets: This keeps bees, wasps and blackflies away.
Don’t worry over their size- tiny blueberries taste just as yummy as the larger ones.
I actually never thought of using Pillsbury refrigerated pie dough. Thank you for the tips!