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)
- for crust: Mix the flour and salt together in a large bowl.
- Add shortening and butter.
- Using a pastry blender (or two forks), cut the butter and shortening until the mixture looks like coarse meal.
- 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).
- Roll out dough on a floured work surface.
- Form dough into a ball and then divide in half.
- Flatten each half into 1" thick discs using your hands.
- Wrap each half tightly in plastic wrap; refrigerate for at least 1 hour.
- for the filling: Whisk pumpkin, 3 eggs, and brown sugar until combined.
- Add cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk.
- Whisk until everything is combined and smooth (filling will be thick).
- for the pie: Preheat oven to 350°.
- On a floured work surface, roll out one of the balls of chilled dough to about 1/8" thickness.
- Using cookie cutters, cut out shapes.
- Brush each lightly with the beaten egg/milk mixture.
- Place onto a parchment paper or Silpat lined baking sheet.
- Bake for 10 minutes or until lightly browned; remove and set aside to cool.
- Raise oven temperature to 375°
- Remove second pie dough from the refrigerator and roll out to a ~12" circle.
- Carefully place dough in a 9" deep dish pie pan, making sure that it is smooth.
- Crimp the excess dough at the edges.
- Brush edges lightly with beaten egg/milk mixture.
- Bake crust for 10 minutes.
- Pour pumpkin pie filling into the crust.
- Use a pie crust shield (or aluminum foil) to prevent the edges from becoming too browned.
- Bake pie for 55-60 minutes, until the pie center is almost set.
- Transfer pie to a wire rack and allow to cool completely.
- Decorate with pie crust leaves.
- Refrigerate until ready to serve.