Pie Dough

Old-Fashioned Pumpkin Pie

Name: Old-Fashioned Pumpkin Pie
Cook time: 1 h 55 min
Total time: 1 h 55 min
Ingredients: 250 gram all-purpose flour; 2 teaspoon cinnamon; 1 teaspoon kosher salt; 170 gram shortening; 6 tablespoon ice water; 200 gram sugar; 1 tablespoon ground cinnamon; 1 ½ teaspoon ground ginger; ½ teaspoon ground cloves; ¾ teaspoon kosher salt; 3 large egg; 425 gram canned pumpkin puree; 240 milliliter evaporated milk; 0 whipped cream

breakfastdessertVegetarianNut-Free

Ingredients

all-purpose flour8¾ oz
cinnamon2 teaspoon
kosher salt1 teaspoon
shortening6 oz
ice water6 tablespoon
sugar7 oz
ground cinnamon1 tablespoon
ground ginger1 ½ teaspoon
ground cloves½ teaspoon
kosher salt¾ teaspoon
large egg3
canned pumpkin puree1 lb
evaporated milk1 cup
whipped cream0

Instructions

1
Make the pie dough: In a large bowl, whisk together flour, cinnamon, and salt.
2
Using a pastry blender or two knives, cut shortening into the flour until the shortening breaks down into pea-sized pieces.
3
Add the ice water, 1 tablespoon at a time, and stir gentle until the dough starts to come together.
4
Dump the dough onto a work surface lined with 2 large pieces of plastic wrap.
5
Shape dough into a disc and wrap tightly with the plastic wrap.
6
Chill the dough in the refrigerator for about 30 minutes.
7
Preheat the oven to 425˚F (220˚C) Make the filling: In a small bowl, mix together the sugar, cinnamon, ginger, cloves, and salt.
8
In a large bowl, whisk the eggs.
9
Add the pumpkin and sugar-spice mix and whisk to combine.
10
Slowly whisk in the evaporated milk until incorporated.
11
Once the dough has chilled, lightly flour a clean surface.
12
Roll out the dough to a ¼-inch (6 mm)-thick round.
13
Keep the surface and rolling pin floured as needed so the dough doesn’t stick.
14
Transfer the dough to a 9½-inch pie pan (24 cm).
15
Tuck the edges under and crimp.
16
Note: The key to flaky pie crust is to handle it as little and as gently as possible.
17
Handle it only as much as is absolutely necessary to mix, shape, and roll out.
18
Pour the filling into the pie shell.
19
Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and bake for another 40 minutes, or until the center jiggles slightly.
20
Cool the pie on a wire rack for 2 hours.
21
Slice and serve with whipped cream or ice cream.
22
Enjoy!