Thanksgiving Meal Prep | Homemade All Butter Pie Crust | Homemade Biscuits | Pie Charcuterie Board 

I’m so glad you’re here! I’ve time stamped everything.
0:19 All Butter Pie Crust
3:51 Mini Pie Crust
4:45 Apple Pie Filling
6:00 Pecan Pie Filling
7:06 Pumpkin Pie Filling
7:48 Mini Pie Tips
8:42 Biscuits for the Freezer
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All Butter Pie Crust:
1 1/2 cups cold salted butter cut into cubes (12oz)
3 cups all purpose flour
1 large egg
5 Tablespoons cold water
1 Tablespoon white vinegar
1 teaspoon salt
Apple Pie Filling:
5 apples cored and roughly chopped
1 Tablespoon lemon juice
1/4 cup water
2/3 cup brown sugar
2 Tablespoons cornstarch
2 teaspoons ground cinnamon
1/4 teaspoons nutmeg
1/2 teaspoon salt
Toss apples in lemon juice.
Add water and simmer 7-8 minutes
Combine the remaining ingredients in a bowl and whisk till well combine.
Add dry mixture to apples and simmer an addition 2-3 minutes.
Bake for 24 minutes at 375
Pecan Pie Filling:
6 Tablespoons butter
1 cup brown sugar
2/3 cup maple syrup
1/2 teaspoon salt
3 large eggs
1/4 teaspoon vanilla extract
2 cups chopped pecans
Bake 17-20 minutes at 375
Pumpkin Pie Filling:
15 oz pumpkin purée
3 large eggs
14 oz sweetened condensed milk
1 1/2 Tablespoons pumpkin pies spice
1 Tablespoon vanilla extract
2/4 tsp salt
Mix it all together and pour into pie crust.
Biscuits:
2 cups all purpose flour
3 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cream of tartar
1 Tbsp honey
1 stick COLD cut up butter
2/3 cups milk
If you want to bake them fresh that day let them rest covered on the counter 20 min before baking.
Bake at 375 for 15-20 minutes

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