Friday, January 9, 2015

Pumpkin Pie

As mentioned (over and over), I love pumpkin. I also bought A LOT of pumpkins at the farm this year.
We needed pie for Thanksgiving and I selected this recipe to up my game from my previous pumpkin pie attempts.
It. Was. Phenomenal.
for pie crust
2 ½ C all-purpose flour
6 tbs salted butter, chilled and cubed
¾ C vegetable shortening, chilled
⅔ C ice water

for pie filling
2 C pumpkin puree (I used fresh)
3 large eggs, room temperature
1 ¼ C dark brown sugar
1 tbs cornstarch
½ tsp salt
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
⅛ tsp ground cloves
⅛ tsp ground black pepper
1 C heavy cream
¼ C milk (I used skim)

1 egg beaten with 1 tsp milk (for brushing)

  1. for crust: Mix the flour and salt together in a large bowl.
  2. Add shortening and butter.
  3. Using a pastry blender (or two forks), cut the butter and shortening until the mixture looks like coarse meal.
  4. Slowly drizzle ice water into the bowl, stirring with a large spatula after every tablespoon you add (do not add any more water than you need to, stop adding water once the dough starts to clump).
  5. Roll out dough on a floured work surface.
  6. Form dough into a ball and then divide in half.
  7. Flatten each half into 1" thick discs using your hands.
  8. Wrap each half tightly in plastic wrap; refrigerate for at least 1 hour.
  9. for the filling: Whisk pumpkin, 3 eggs, and brown sugar until combined.
  10. Add cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk.
  11. Whisk until everything is combined and smooth (filling will be thick).
  12. for the pie: Preheat oven to 350°.
  13. On a floured work surface, roll out one of the balls of chilled dough to about 1/8" thickness.
  14. Using cookie cutters, cut out shapes.
  15. Brush each lightly with the beaten egg/milk mixture.
  16. Place onto a parchment paper or Silpat lined baking sheet.
  17. Bake for 10 minutes or until lightly browned; remove and set aside to cool.
  18. Raise oven temperature to 375°
  19. Remove second pie dough from the refrigerator and roll out to a ~12" circle.
  20. Carefully place dough in a 9" deep dish pie pan, making sure that it is smooth.
  21. Crimp the excess dough at the edges. 
  22. Brush edges lightly with beaten egg/milk mixture.
  23. Bake crust for 10 minutes.
  24. Pour pumpkin pie filling into the crust.
  25. Use a pie crust shield (or aluminum foil) to prevent the edges from becoming too browned.
  26. Bake pie for 55-60 minutes, until the pie center is almost set.
  27. Transfer pie to a wire rack and allow to cool completely.
  28. Decorate with pie crust leaves.
  29. Refrigerate until ready to serve.
  30. Enjoy!

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