PUMPKIN PIE
This is a rich, spicy pie that slices well and has a bright pumpkin flavor.
Two hints for a better result: mix the filling together a day in advance to
give the spices a chance to blend, and be sure to remove the pie from the
oven while the center is still wobbly; overcooking it will cause the filling
to crack. Light Spice Cookie cutouts are an easy way to dress up the top
of the pie for company.
Our guarantee: This pie will be spicy and rich, and slice well once
chilled.
CRUST
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1 1/2 cups King Arthur Unbleached All-Purpose Flour or
Pastry Flour Blend
1/2 teaspoon salt
4 tablespoons shortening
6 tablespoons unsalted butter
3 to 5 tablespoons ice water
INSTRUCTIONS
1. Whisk together the flour and salt.
2. Add the shortening, working it in until the mixture is evenly
crumbly.
3. Add the butter to the flour mixture, and work it in roughly with your
fingers, a pastry cutter, or a mixer. Don’t be too thorough; the mixture
should be very uneven, with big chunks of butter in among the smaller
ones.
4. Add 2 tablespoons of water, and toss to combine.
5. Toss with enough additional water to make a chunky mixture. It
should hold together nicely when you squeeze a handful, though it
shouldn’t be at all sticky or wet.
6. Shape the dough into a disk about 1” thick, and refrigerate it for 30
minutes or longer; this resting period allows the flour to absorb the wa-
ter, making the dough easier to roll out.
7. When you’re “ready to roll,” remove the dough from the fridge. If the
dough has been refrigerated longer than 30 minutes, let it rest at room
temperature for 10 to 15 minutes before rolling, to allow the butter to
soften up a bit.
8. Roll the dough to the size needed (about 12” for a 9” pie). Place it in
a pie pan, and refrigerate it while you prepare your filling. Fill and bake
as directed in your recipe.
FILLING
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1/2 cup granulated sugar
1/2 cup brown sugar
1 tablespoon King Arthur
Unbleached All-Purpose Flour
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon freshly ground black pepper
(optional)
3 large eggs, beaten
2 cups (or one 15-ounce can) pumpkin
1 1/4 cups light cream or evaporated milk
INSTRUCTIONS
1. In a large mixing bowl, whisk together the sugars, flour, salt, and
spices.
2. In a large measuring cup, beat together the eggs, pumpkin, and
cream or evaporated milk. Whisk into the dry ingredients. For best
flavor, cover and refrigerate the filling overnight before baking.
3. Lightly grease a 9” pie pan that’s at least 1 1/2” deep. Roll the pie
dough out to a 13” circle, and transfer to the pan. Crimp the edges
above the rim; this will give you a little extra headroom to hold the
filling when it expands in the oven. Refrigerate the crust while the
oven preheats to 400°F.
4. When the oven is hot, place the pie pan on a baking sheet to
catch any drips. Pour the filling into the unbaked pie shell.
5. Bake for 45 to 50 minutes, until the filling is set 2” in from the
edge. The center should still be wobbly. Remove the pie from the
oven and cool on a rack; the center will finish cooking through as
the pie sits.
9. Yield: one crust for a single-crust pie.
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