Posts Tagged ‘Recipe’

Classic Pumpkin Pie #7daysofpie

A simple, 7- ingredient classic pumpkin pie that will be a hit at your Thanksgiving table! Use your favorite pie crust recipe, or simply roll out one from the frozen food section of your grocery store.

Easy Classic Pumpkin Pie |

It’s day two of #7daysofpie! So I thought I would drop in with a recipe for pumpkin pie. After all, it’s not Thanksgiving without a pumpkin pie! Yeah, you can go buy one. OR, you can make this incredibly simple, 7 ingredient pie that will take you less than 40 minutes. Your choice.

Easy Classic Pumpkin Pie |

I adapted this recipe from my white chocolate pumpkin pie galettes.  The difference? No white chocolate ganache (although I’m sure it would be excellent drizzled on top!), and it’s baked in a full size pie dish so it’s much simpler. Again, for the crust, you can either make your own, or opt to use store bought. I used Pillsbury once again (And no, I am not sponsored by them, I simply love their products and find that their crust tasted significantly better than store brand.), but would have used homemade if I could. I cut leafs and hearts out of the second crust for decoration; feel free to decorate however you please and get creative!

5.0 from 1 reviews
Classic Pumpkin Pie #7daysofpie
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
A simple, 7- ingredient classic pumpkin pie that will be a hit at your Thanksgiving table! Use your favorite pie crust recipe, or simply roll out one from the frozen food section of your grocery store.
  • 1 pie crust
  • 1 15 oz can pure pumpkin (about 1.5-2 cups of pumpkin puree)
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 large egg
  • ½ cup milk
  1. Preheat oven to 375˚F.
  2. Prepare pie crust if using homemade. Place one crust into a 9-inch pie pan.
  3. In a large bowl, mix together pumpkin, brown sugar, and cinnamon. Stir in egg and milk.
  4. Pour into prepared pie crust.
  5. Bake for 20-30 minutes, or until filling is firm and crust is golden brown. Keep in the refrigerator until ready to serve so the filling has time to "set up."

Easy Classic Pumpkin Pie |

More Pies! 

Chocolate Pear Pie

Chocolate Pear Pie #7daysofpie|

Chocolate Chip Cookie Brownie Pie

Chocolate Chip Brownie Crack Pie. Chocolate chip cookies covered in a buttery brownie filling | Pixiedustkitchen

Peanut Butter Cup Pie

Peanut Butter Cup Pie | Pixiedustkitchen. Silky peanut butter cup filling poured over mini peanut butter cups and topped with an easy chocolate ganache.

Mini Pumpkin Pie Galettes with White Chocolate Ganache

Mini Pumpkin pies with white chocolate ganache. These look impressive, but couldn't be easier! Recipe on

It’s September! Which means we can eat pumpkin without people thinking we’re CRAZY. I hope you’re ready for Fall Foods Fever, because we’ve got it BADDD over here.

Our first recipe? A super duper simple version of a pumpkin pie. These may look fancy, but they could not be easier. All you have to do is roll out small discs of dough and put some dollups of pumpkin pie filling. Fold up the edges, and you are good to go!

Mini Pumpkin pies with white chocolate ganache. These look impressive, but couldn't be easier! Recipe on

I used my homemade pie crust recipe that I’ve been using and loving for 12+ years, since I was 8.  (Ahem. Excuse the horrible photos.)  I felt that forming the smaller discs would be easier with homemade pie crust as you don’t have to try to reform a premade one. However, if premade is more your jam, go for it! Simply cut each crust into four pieces, roll them into balls, and re-roll out into smaller circles.

Mini Pumpkin pies with white chocolate ganache. These look impressive, but couldn't be easier! Recipe on

You may have some pie filling left; I added a few tablespoons of flour and baked the rest in a muffin tin.

Surprisingly easy, and amazingly good! You should totally go make these now!

Mini Pumpkin Pie Galettes with White Chocolate Ganache
Mini rustic-style pumpkin pies drizzled with creamy white chocolate.
  • 2 pie crusts (one recipe)
  • 1 15 oz can pure pumpkin
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • ½ milk
  • 1 large egg
  • 1 cup heavy cream
  • ¾ cup white chocolate chips
  1. Prepare pie crust if making homemade.
  2. Mix together pumpkin, brown sugar, cinnamon, and nutmeg.
  3. Mix in milk and egg.
  4. Roll pie crust into eight circles, don't worry about making them perfect.
  5. Place about ¼ cup of pie filling in middle of pie crust. Fold edges over and place onto lined baking sheet, putting four galettes on one sheet. (I put the galettes in the fridge to help firm up the crust a little but, but this is optional.)
  6. Preheat oven to 375˚F.
  7. Place baking sheet in the oven and bake for 5-10 minutes, or until edges are golden brown.
  8. To make ganache, microwave heavy cream and chocolate chips together for 30 seconds. Stir until smooth. If ganache doesn't smooth out, place back in microwave for 15 seconds at a time and stir until smooth. Drizzle over cooled galettes before serving.

More Pumpkin Recipes

Easy Pumpkin Crescent Rollls

2-Ingredient Pumpkin Spice Crescent Rolls. Buttery crescent rolls with a pumpkin spice filling. Made easy with the use of 2 simple shortcuts! |

Pumpkin Spice Cookies

Pumpkin Spice cookies | PixieDustKitchen

Almond Butter Stuffed Sugar Cookie Cups

Browned Butter sugar  cookie cups with a dollop of Almond Butter in the center.

almond butter stuffed sugar cookie cups on Homemade almond butter in a brown butter sugar cookie cup! 30 minutes start to finish.

Remember last week when we made Homemade Almond Butter? And I said that we were going to make a recipe with it? This is that recipe, and it is amazing and you need to make it as soon as you’re done reading this. I hope your almond butter supply is holding up!

The best part, of course, is the use of browned butter. If you’re scared of browning butter (don’t be! It’s easy!) You can always substitute melted butter. I recommend using browned butter though. It adds a toffee, caramel-y flavor that can’t be matched. We’re baking these in muffin tins, so we don’t need to worry about spreading or bother with chilling the dough, making these so easy and quick to make!

There’s so much in these cookies- the caramelized sugar from sitting in the browned butter, the almond extract, the tiny size (so cute!) and they only take 30 minutes. They’re super easy to make, and if you don’t have almond extract, you can always just use more vanilla extract.

almond butter stuffed sugar cookie cups on Homemade almond butter in a brown butter sugar cookie cup! 30 minutes start to finish.

Brown the butter by melting it on a medium saucepan on medium heat. It will melt, foam, and boil- this is just the water vaporizing. Once it melts, start stirring and don’t stop, to prevent any burning. It takes about five minutes- it will start to smell nutty and you’ll see brown Moncler outlet specks appear on the bottom. At this point, remove it from the heat. You’ll pour it into the sugars and let it sit and cool for a bit before adding the rest of the ingredients- especially the eggs. No one likes scrambled eggs in their cookies!

almond butter stuffed sugar cookie cups on Homemade almond butter in a brown butter sugar cookie cup! 30 minutes start to finish.

We then scoop 2-3 tsp size balls into a muffin tin, and press in a hole, and fill it with 1/4 tsp of almond butter, and bake for 8 minutes.  Easy-Peasy.

Brian loved these- I even made a batch just for him!

They’re so easy, and perfect for those with peanut allergies- or anyone. I loved them, and I plan on experimenting more with this dough base in the future.

More Stuffed cookies:

Nutella Stuffed Chocolate Cookies
Nutella Stuffed Chocolate Cookies- chewy, brownie-like cookies stuffed with Nutella by Pixie Dust Kitchen

Salted Caramel Nutella Stuffed Chocolate Chip Cookies
Salted Caramel Nutella Stuffed Chocolate Chip Cookies



Almond Butter Stuffed Sugar Cookie Cups
Brown butter sugar cookies stuffed with homemade almond butter, and baked in mini muffin tins.
  • ¾ C Butter (1 and ½ sticks)
  • ¾ C white sugar
  • ¼ C brown sugar
  • ¾ tsp vanilla extract
  • ¾ tsp almond extract
  • 1 egg + 1 egg yolk (large eggs), room temperature.
  • 1 and ½ C all purpose flour
  • ½ tsp salt
  • ¾ tsp baking soda
  • almond butter (about 6 tsp)
  1. Preheat the oven to 350˚F.
  2. brown the butter by melting it in a medium saucepan over medium heat. Once the butter is melted, start stirring with a heat proof spatula. The butter will start to bubble, then foam. Once it foams, reduce the heat to low and wait for brown specks to appear. Once they do, remove from the heat.
  3. Combine the sugars in a large bowl. Add in the browned butter and let rest. Once slightly cooled, whisk in the eggs and vanilla and almond extracts.
  4. Combine the flour, salt, and baking soda in a small bowl. Mix into the wet ingredients.
  5. Spray a mini muffin tin with baking spray. Scoop 2-3 tsp size mounds of dough into the muffin tin. Fill with ¼ tsp of almond butter. Bake for 5-8 minutes, or until the edges are golden brown. Let cool before serving.
  6. Cookies will keep up to 2 weeks.

Homemade Almond Butter

You all know how much I love peanut butter. I think I’ve made that perfectly clear with the sheer number of recipes I’ve made featuring the stuff. But without fail, every time I post a recipe with peanut butter I get a comment saying “this looks so good, but I/my brother/husband/child is allergic to peanut butter!” So I’ve decided to branch out and create recipes with other nut butters to include everyone!

Homemade Almond Butter on Pixiedustkitchen. Now you can enjoy peanut butter recipes even with allergies!

First step: get my hands on almond butter. Holy cow, this costs $7? No way, José! I’m going to save money and make my own! A jar of almonds only costs $3-$5; much more cost Ray Ban outlet effective! Making almond butter is almost exactly the same as making peanut butter- place nuts in food processor. Blend. Done. However, I found that almond butter was much clumpier and dryer than peanut butter, so I added in 1/4 c of oil to make a smooth, buttery, blend- just the way I like my peanut butter.

Homemade Almond Butter on Pixiedustkitchen. Now you can enjoy peanut butter recipes even with allergies!

And this stuff is good! While I still prefer my peanut butter, Almond butter is just as good and a wonderful substitute for peanut butter. I don’t recommend substituting this almond butter for peanut butter in peanut butter cookies because it could cause the cookies to be too dry and crumbly. However, feel free to substitute it in buttercream frostings, stuffed brownie bars, or flavored peanut butters!

Homemade Almond Butter
A Pixiedustkitchen Original

  • 1 14 oz jar of peanuts
  • 1/4 C Canola oil
  1. Place nuts in canister of food processor and blend until smooth and sticky. Add oil and blend until smooth and buttery, resembling peanut butter.
  2. Transfer to airtight canister to store for up to a month.

Stay tuned for a recipe featuring homemade almond butter!

Homemade Almond Butter on Pixiedustkitchen. Now you can enjoy peanut butter recipes even with allergies!

Related Recipes…

Mexican Chocolate Peanut Butter
mexican chocolate peanut butter. 10 Minutes and easy to make at home! |

White Chocolate Peanut Butter
White Chocolate Peanut Butter

Cinnamon Roll French Toast

It’s Monday. Treat Yo’Self. (Parks and Rec, anyone?)(I watch too much TV.)

Cinnamon Roll French Toast- quick, easy, delicious. 30 Minutes start to finish! |

In Northwest Baltimore there’s this restaurant called Miss Shirley’s, and they have amazing food. Like, featured on Food Network good. Last November my parents took my grandparents there, and Brian and I tagged along. They have the best selection of breakfast foods, including cinnamon roll french toast. I’ve been thinking about it ever since, and wanting to make a copycat forever. I finally did, and boy am I so glad.

To make it easier, I used a can of pre-made rolls Gafas Ray Ban outlet from the grocery store. Frying is fussy enough, let’s make things easier for ourselves. Flatten them with the palm of your hand, dip them in a mixture of eggs, milk, cinnamon, and vanilla, and fry. It’s important not to fry more than two at a time- remember, cinnamon rolls are a yeasted bread, and are meant to rise while baking. While we did flatten them before, they will rise in the pan and you will need to flatten them again while cooking.

Cinnamon Roll French Toast- quick, easy, delicious. 30 Minutes start to finish! |

These are so easy to make, and take no time at all- less than 30 minutes start to finish. I’m cool with that! Crunchy, warm, cinnamon-y, doughy french toast in less than 30 minutes is something I’m kind of in love with.

They’ll freeze well, too. I store them in a gallon freezer bag, and I toss them in the toaster one or two at a time for a quick, decadent breakfast even when I’m short on time.


  • 1 can of 8 cinnamon rolls. (Such as Pillsbury)
  • 2 large eggs
  • 2 tbs milk
  • 1 tsp vanilla extract
  • 2 tsp ground cinnamon
  1. Flatten cinnamon rolls with your palm. set aside. 
  2. in a medium bowl, whisk together eggs, milk, cinnamon, and vanilla extract. Dip flattened rolls in egg mixture and fry in a large saucepan over medium heat sprayed with nonstick baking spray.
  3. fry for 3-5 minutes on each side, pressing down with spatula to flatten a little more when you flip the rolls. Fry up to 3 rolls at a time, depending on the size of your pan.
  4. Top with the included glaze. Serve immediately. May heat up in microwave or toaster.

Serves 4. Rolls will keep in the freezer up to 2 months.

Apple Bread

First things first, Google Reader is going away in 1 week! I don’t want anyone to miss my new posts and recipes, so be sure to follow me on bloglovin’ or your new reader of choice! I have been using Bloglovin and love it! Plus, there’s a smartphone app, so you can even catch up on your favorite blogs on the go. If you switch before google reader goes away, they make it very easy to import your Google feed into bloglovin’.


Anyway, Apple Bread. My mom has been baking this for YEARS and it is always a favorite. She got this recipe years and years and years ago back in the Stone Age from the Richmond newspaper. (Kidding about the stone age! I love you mommy!) (It was actually 1988.) (I think. Sometime in the 80’s.)


Whenever we have apples that are starting to go bad, apple bread gets made, and then things are right in the world. This bread is full of apples and cinnamon and nutmeg, with an ooey, gooey top crust. Dad and I like slathering it with peanut butter and eating it for breakfast.  This makes two loaves, so we Ray Ban outlet usually eat one right away, and freeze the second, or give it away to a neighbor or friend. Last Saturday Brian and I went to where I grew up in Pennsylvania and we took it as road trip fuel!


Don’t be fooled by the apples. This is not a skinny recipe by any means. It’s full of butter and sugar and FIVE eggs! But, this is a damn good recipe. You go, Richmond Times.

Note: The original recipe calls for 3 sticks of butter. I baked the bread only using two sticks, and it was very good. If you want a more moist bread with an ooey, gooey, top, use three sticks. If you want a firmer loaf or to cut calories, use two sticks. Both variations will make a wonderful bread.

Apple Bread
An easy quick bread with apples and full of spiced flavor!
  • 3 sticks butter, softened. (optional: 2 sticks, see note in post)
  • 2¼ c granulated sugar
  • 5 eggs
  • 3 c flour
  • 1 tbs baking soda
  • 1 and ½ tsp cinnamon
  • ¾ tsp ground nutmeg
  • ¾ tsp groun cloves
  • 3 c grated apple (3 small apples)
  1. Preheat oven to 325˚F. Grease two 5x9 bread pans and set aside.
  2. Cream butter and sugar until light and fluffy. Add eggs one at a time and combine.
  3. Sift dry ingredients together. Alternately add apples and dry ingredients until well blended. Pour into prepared pans.
  4. Bake for 60-75 minutes until lightly browned and when a toothpick inserted into the middle comes out clean.
  5. Let cool for 10 minutes before removing from pans and transferring to a wire rack to cool.


This bread would be wonderful with some homemade cookie butter!



If you love apple and cinnamon together, try this Apple Cinnamon Swirl Bread!

3- Ingredient Homemade Cookie Butter

Homemade Cookie Butter/Biscoff Spread- Trader Joe's Copycat Recipe!

You all know my love for homemade alternatives to my favorite foods. Biscoff, or Cookie Butter, is no exception. As you know, I recently made my first trip ever to Trader Joe’s. I’ve been in the online foodie community long enough to know that Cookie Butter is a Ray Ban outlet must try; so I forked over the $3.75 and bought a jar and fell in love.  That jar got hidden in the back of my baking shelf so no one else could have it.

Like that cinnamon swirl bread from Arizona, I knew right away I had to make a homemade alternative, or suffer being broke from all the cookie butter I bought.

I love making as much homemade foods and spreads as possible; because you can control the food and make it exactly the way you want, and know exactly what is being added. You know that there will be no additives, hydrogenated oils, or preservatives in this cookie butter! In fact, the only oil at all is natural oils from the peanuts, and there’s exactly three ingredients- peanuts, cinnamon, and graham crackers.


You’ll start by making peanut butter. Add the peanuts to your food processor, and blend until smooth.  I like to use the “chop” function first to make smaller pieces, then switch to “grind.” This will take a minute or so, but eventually you’ll have a smooth, creamy, butter. Add the graham crackers and cinnamon, and blend away until completely combined; about another 30 seconds. Aurora, (yes I name my possessions after Disney Princesses; my blog is called pixie dust kitchen after all!) my food processer, is small and only holds about two cups, so I did this in two batches, and it still took me less than 7 minutes.  How dangerously easy. 




  • 1 16oz jar cocktail peanuts
  • 1 tbs cinnamon
  • 6 graham crackers
  1. Add peanuts to the canister of a food processor and blend until smooth and creamy, like homestyle peanut butter.
  2. Crush graham crackers and add to canister of food processor with cinnamon and blend until combined
  3. store in a airtight container in the fridge for up to two weeks.


M&M’s Snack Mix Crispy Treats

M&M's Snack Mix Crispy Treats

As a blogger and recipe developer, I’m always looking for inspiration for new recipes. While traveling with my family, I saw M&M Snack mixes and immediately tried to think of some ways I could use it in a recipe. With summer beginning, I wanted an easy recipe that required minimal baking.

M&M Snack Mix Crispy Treats. 4 Ingredients and no bake!

And so, Snack Mix Crispy Treats were born. These are no bake, contain only four ingredients, (With an optional fifth) and most of the time required is “resting” time- 15 minutes to prepare, and 2 hours to cool in the fridge. These are one of the easiest recipes I’ve developed, and they’re so good. My dad was ray ban baratas apprehensive when I told them what they were, (he’s not a fan of rice crispy treats) but he loved them.  My dad loves to cook and experiment with recipes himself, so when he likes something I make, I know it’s good.

M&M's Snack Mix Crispy Treats.  4 Ingredients and no-bake!

Because this recipe is so easy, it’s perfect to make with your kids when they’re getting antsy over summer break!

disclamer: I was in no way compensated nor given any product. I simply love M&M’s and their snack mixes and wanted to create a recipe featuring them.


  • 2 bags of M&M’s Snack Mix (I used the peanut variety)
  • 1 C crispy rice cereal
  • 2 Tbs butter
  • 1 10.5 oz bag + 2 C mini marshmallows
  • White chocolate candy melts (I used half of a store brand bag)
  1. Mix together snack mix and cereal. set aside. Like a 9×12 pan with foil and liberally spray with cooking spray. Set aside.
  2. In a medium saucepan, melt the butter. I let mine brown a little. Add marshamallows and stir until completely melted. (This is where it gets messy…) Quickly add marshmallow mixture to cereal/snack mix and carefully stir. Press into prepared pan. Spray your hands with cooking spray and press mixture so it fills up the entire pan.
  3. Let chill for two hours.
  4. Melt the chocolate. Cut into squares and dip in chocolate. Let chill on a baking sheet for 30 minutes

Funfetti Cupcakes with Cotton Candy Frosting


You know what’s great therapy? Baking. Saturday morning I baked a whirlwind of treats, including these cupcakes, which I made for a movie night at Brian’s house. The funfetti cupcakes are from a recipe I found over at Crazy for Crust, originally from How Sweet it is. The frosting is also adapted from that same recipe, but I changed it a bit to make it smooth and creamy, but also fluffy and with cotton candy flavor.


The cupcakes are moist and delicious, and taste just like they came out of a box. I definitely have a new favorite homemade cake recipe! The frosting is creamy, sweet, and tastes like cotton candy, but it isn’t overwhelming. I simply whipped the butter, slowly mixed in the the powdered sugar, and about 2 teaspoons of whole milk. Heavy cream would have made the frosting fluffier, but I didn’t have any on hand and I had no time to go buy Moncler outlet some. The fluffier you want your frosting, the higher fat content you’ll want in your milk; hence why I chose to use whole milk, rather than 1% like I usually use. I also threw in a pinch (or two!) of salt, simply to cut the sweetness so it wasn’t too overwhelming. I find that, while I have a VERY sweet tooth, some frostings are so sugary and sweet I feel like my teeth are rotting as I eat. (Lovely description, I know.) I don’t find that very pleasant, so I add salt. After the frosting was made, I mixed in one packet of Dunken Hines frosting creations mix; naturally I used cotton candy flavor. However, you could use any flavor you want- I’m sure they’re all fantastic!


Here’s the recipe:

(yields 12 large cupcakes)


For the cupcakes

  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 Tablespoon vanilla extract
  • 1 1/2 cups flour
  • 1/3 cup milk
  • 1/3 cup sprinkles, plus more for decoration if desired.
  • 24 jellybeans to top cupcakes, if desired.

For the Frosting

  • 1 cup butter
  • 2 1/2 cups powdered sugar
  • 1 tablespoon vanilla extract
  • 1 tablespoon milk or heavy cream (if needed)
  • 1 packet dunken hines frosting creations cotton candy flavoring


  1. preheat muffin tin to 350. line muffin tin with cupcake liners and set aside.
  2. whisk together flour and baking powder in a medium bowl; set aside.
  3. beat the butter and sugar together in a mixer until fluffy. Add the eggs and vanilla and beat until just combined. Add half of the dry ingredients and mix until combined; add the milk and stir, then add the rest of the ingredients. Fold in the sprinkles.
  4. pour into the prepared pans about 2/3 full and bake for 18-20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.
  5. To make the frosting: Beat the butter in a large bowl (i used the bowl of my stand mixer; but used my hand mixer to make the frosting) until creamy. mix in the powdered sugar; about 1/2 cup at a time. mix in the vanilla. If the frosting is too thick, mix in the milk/cream about 1 teaspoon at a time until it has reached desired consistency. Mix in the packet of flavoring with a spoon or rubber spatula, and spread onto cooled cupcakes.

The Perfect Pie Crust.

That title doesn’t lie. I have been using this same recipe since I was eight years old- that’s over half my life! (Twelve years, to be exact.) You will never need another pie crust recipe after this.


Of course, I’ve changed bits and pieces of it here and there over the years, but essentially, it remains the same. It’s not my own recipe- if I was developing recipes at eight years old Moncler outlet I can assure you I would not be a music major and in fact, be at pastry school. (Or already working full time at Disney, whatever.)

A bit of background: Every year as a child my family would take a fall trip to Colonial Williamsburg. Colonial Williamsburg is best in the fall because everyone else is trying to take last-minute beach trips and then there are the weird, slightly nerdy families like mine that go to a living history museum. I highly recommend it.

On one of those such trips, I purchased a book told from the perspective of a (real) eight year old girl at the time of the American Revolution. This book included a pie recipe, and as eight year old me often did, I dreamed of this recipe until I could go home and make it.

And now I am sharing it with all of you.

This pie crust has it all- flaky layers, golden brown edges, and goes perfectly with apple pie, a la mode.


Or just apple pie in general. Or just plain crust; pre-baked. I mean what. I don’t eat unbaked pie crusts, what are you talking about?

It stars your basic cast of pie crust characters: Flour, salt, an egg, and some sort of fat. Butter is my fat of choice.  It makes the crust flakier, fluffier, and melt-in-your-mouthier. Simply mix your flour and salt, and cut in your fat. I start with a pastry cutter (or two knives here in Florida) and then I mix with my hands. Once that’s all crumbly and mixed, I drop in water until it’s all together and mixed well.  I chill the dough to congeal the fat and make the dough easier to use, then I roll it and fill it and bake it.
Make this recipe, and ditch the frozen crusts.
3 cups all purpose flour
1 teaspoon salt
1 cup (2 sticks) butter
1 egg lightly beaten
1/2 cup very cold water
Combine flour and salt.  Add the shortening and cut the mixture with a knife or a pastry blender until it is mealy.  Add the beaten egg and 1/4 of the water.  Gradually add the remaining water, if necessary, to make a soft pastry.  Chill well.  On a floured surface, roll out two round crusts about 1/8 inch thick.