November 28, 2010

Perfect Pumpkin Pie

I know it seems a little bit late for this post... seem Thanksgiving was several days ago and all, but I never got around to making my pie until Thanksgiving day. 

I use the Williams-Sonoma Pie Crust Recipe.  It's by far the best I've ever had.
This recipe makes 3 crusts which can be used with any pie.

You Will Need:
4 C. Flour
1 tsp. Salt
1 1/2 C. Unsalted Butter, cut into cubes
3/4 C. Ice Water

Combine flour and salt in a food processor, pulse briefly to combine.  Scatter butter over the top and pulse until mixture forms coarse crumbs about the size of peas.  Drizzle ice water over flour and pulse until dough starts to come together.  Transfer to work surface and divide into 3 equal portions and flatten into discs.  For future use wrap the discs and freeze up to 1 month.

Pumpkin Pie Recipe:

3 Eggs
3/4 C. Brown Sugar
1/2 tsp. Cinnamon
1/2 tsp. Ginger
1/4 tsp. Allspice
1/2 tsp. Salt
1 3/4 C. Pureed Pumpkin or 1 15 oz. can of Pumpkin Puree
1 1/2 C. Milk

Preheat oven to 425°. Roll 1 dough disk to make a 12" circle.  Carefully transfer to a 9" pie pan.  Ease crust into pan, careful not to tear the crust.  Cut overhang to 1".
Next fold the overhang on top of itself about 1/2 way to the pan rim.

Fold overhang to rim and press firmly.  Poke a few holes in the bottom of the crust to help keep it from bubbling up during baking.

If your paranoid about your crust bubbling up and folding in on itself like I am (I've had one to many pies ruined that way.  So I take precautions!)  If you're like me just snuggly fit another pie pan inside your crust during baking.  If you notice the crust bubbling and pushing the second pan up you can fill the pan with rice or beans to weigh it down.  The crust might bubble up a little under the pan but as long as it doesn't push the pan up it'll be fine.

Put your shell in the freezer for 5 minutes.  Remove it from the freezer and place it directly in the oven.  Bake for 10 minutes.  Remove and cool completely on an iron rack.
While your crust is cooling prepare your filling.

Whisk your eggs until blended.  Add sugar, cinnamon, ginger, allspice and salt.  Mix well.  Mix in puree and milk.  Pour into partially baked shell.
Bake the pie at 375° for 35-40 minutes.  Cool briefly on wire rack.  Serve with whipped cream if desired.

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