This weather puts me in baking mode. I have to admit, I am not a "treat" or dessert person, but I still love to bake treats and desserts. However, I LOVE pumpkin pie, and everything pumpkin. I have two methods for doing a perfect flaky crust. With this pie, I will show you a traditional method using shortening, and next week I will show you another method (with some unusual ingredients) to make an even BETTER pie crust that is delicious. For pumpkin though, I prefer this crust.
- 1 1/4 cups all-purpose flour
- 1/4 tsp salt
- 1/3 cups shortening (can use butter)
- 5 TBSP ice cold water
- 1 15 oz can pureed pumpkin
- 1/2 cup of sugar (can use a little more, this recipe is not too sweet)
- 1 tsp ground cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 2 slightly beaten eggs
- 3/4 cups half and half or cream (even better!)
In a food processor, put the flour and salt, mix. Add shortening and pulse until it looks like sand with some pea sized chunks. This cold when hits the oven steams and puffs up the crust...VERY important!!
Add water 1 TBSP at a time until a ball forms.
Roll out dough, and transfer to a pie plate, I use glass. I trim the border and then with the leftover dough I roll it out, cut thin strips and make braids for the border. I poke the dough with a fork so no bubbles form. I put it back in the fridge until I am ready to pour the filling. Or, you can bake first.
Combine the pumpkin and spices. Add beaten egg and mix well. Finally add half and half, slowly. Pour into crust. Cover the crust border with aluminum foil and bake @ 375 degrees for 25 minutes, remove foil and bake another 25 minutes or until a knife inserted in the middle comes out clean. Let cool for at least two hours.
Here is a close up of the "braids."