Happy Thanksgiving.

I AM SO THANKFUL FOR MANY THINGS.

For my freedom bought with sacrifice by others.
For the man who loves me, and is my best friend.
For all the love and laughter in my life.
For my family.
For good friends
For a job I actually like.
For the sunshine today, after days of fog.
For the beauty on this earth.
Looking out the window, I can see two rabbits, snuggled up against each other at the base of a tree, trying to keep warm. I am thankful for all the wonderful creatures we have on this earth.
For all my blogger friends.
For all the other things too numerous to mention.


Happy Thanksgiving to all and blessings on your day.

I have always had trouble making a pie crust which is tender and flaky. Yesterday I remembered something I had read about using water and vodka, so decided to give it a try. I made a pumpkin pie this afternoon, and I am raving about the crust, as it is everything a crust should be.

The best ever pie crust (with vodka!?)

Ingredients:
2 1/2 cups unbleached all purpose flour

1 teaspoon table salt
2 tablespoons sugar
12 tablespoons cold unsalted butter, cut into 1/4-inch slices (1 1/2 sticks) chilled
1/2 cup chilled vegetable shortening, cut into 4 pieces
1/4 cup vodka, chilled
1/4 cup water chilled

Directions
1. Process 1 1/2 cups flour, salt and sugar in food processor until combined, about 2 one second pulses. Add butter and shortening and process until dough just starts to collect in uneven clumps, about 15 seconds. (dough will resemble cottage cheese curds and there should be no uncoated flour) Scrape bowl with rubber spatula and redistribute dough evenly around bowl. Add remaining cup of flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4-6 quick pulses. Empty mixture into large bowl.

2. Mix vodka and water together and sprinkle over mixture. With a rubber spatula, use folding motion to mix, pressing down on dough until it is slightly tacky and starts to come together. Divide the dough into two even sized balls and flatten each into about a 4-inch disc, wrap in plastic wrap and refrigerate at least 45 minutes, or up to 2 days.