ALL-BUTTER FLAKY PIE CRUST (AND PUMPKIN PIE)
INGREDIENTS
PIE CRUST
157g (1.25 Cups) All-Purpose Flour
140g (10 Tbsp) Very Cold Unsalted Butter, cut into 1/2" cubes
12g (1 Tbsp) Granulated Sugar
1/2 tsp (7.5 mL) Kosher Salt
1.5 Tbsp (23g) Ice Water (or 3 Tbsp if not using Vodka)
1.5 Tbsp (23g) Plain Vodka (optional)
1 Large Egg (for egg wash)
PUMPKIN PIE FILLING
10oz (285g, about 1 and 1/6 Cups) Pumpkin Puree
2 Large Eggs
144g (3/4 cups packed) Brown Sugar, preferably light
8g (2 tsp) Cornstarch
1/2 tsp (7.5 mL) Kosher Salt
1 tsp (15 mL) Ground Cinnamon
1/2 tsp (7.5 mL) Ground Ginger
1/2 tsp (7.5 mL) Freshly Grated Nutmeg (1/4 tsp if using pre-ground)
1/8 tsp (1.75 mL) Ground Cloves
130g (1/2 Cup) Buttermilk
60g (1/4 Cup) Milk, preferably whole milk
STEPS
PIE CRUST
Combine butter, salt, sugar, and 2/3 of your flour (105g) in a food processor and pulse until a solid mass of dough is formed.
Dump contents into a separate bowl, and break up into approximately pea-sized bits using a bench scraper, then add remaining flour over top.
Add ice water and vodka (if using), and stir using a bench scraper or metal spatula. If the dough does not come together, add more water, little by little.
Fold ingredients together with rubber spatula or plastic bench scraper, then dump into work surface and bring into a solid mass. Only use your hands if absolutely necessary in order to keep the butter cold, which will help the dough to become flaky.
Once a solid mass is formed, flatten the dough into a round disk, approximately 2 inches thick.
Wrap the dough in plastic wrap and let it rest in the refrigerator for at least an hour, or up to 3 days.
When you are ready to use the dough, remove it from the fridge and leave it at room temperature for 5 minutes to warm up slightly.
On a generously-floured surface, start by gently pounding the dough to about an inch thick using your rolling pin, then roll it out flat until it is 4-5 inches wider than your pie pan.
Transfer the dough to your pie pan by rolling it around the rolling pin, then unrolling in into the pan.
Cut off the excess dough around the perimeter, leaving about an extra 1-2 inches of overhang, then fold over the top inch of dough around the entire perimeter.
If desired, crimp the dough using your thumb and index finger on one hand, and your middle finger on the other hand, to place indents around the perimeter.
PUMPKIN PIE
Start by blind baking the crust using the following procedure:
Preheat your oven to 425F (218C) with a baking tray or pizza stone inside.
Once the pie crust is set up in your pie pan, line it with parchment paper and place something inside to weigh it down, which will prevent the crust from releasing from the sides and bottom of the pan. You can use either pie weights or anything else you can find that is oven-safe, such as dried rice and beans.
Place your pie pan in the oven (onto the preheated baking tray), and bake for about 15 minutes.
Remove the crust from the oven and remove the parchment paper and weights. Brush the crust with an egg wash consisting of 1 egg beat together with 1 tsp of water.
Reduce the oven temperature to 350F (180C), and return the pie to the oven to bake, uncovered, for another 5-7 minutes until it becomes a light golden-brown color.
Make the filling by combining all ingredients in a bowl and whisking together.
Add the filling to your blind-baked pie crust, and bake at 350F (180C) for about 30-40 minutes, until all but the very center is solidified.
Allow to cool at room temperature on a wire rack for 1-2 hours, then in the refrigerator for at least 6 hours before consuming.
WHIPPED CREAM RECIPE
INGREDIENTS
250mL (1 Cup) Heavy Whipping Cream
30g (1/4 Cup) Confectioner's Sugar
15mL (1 tsp) Vanilla Extract
Additional spices, as desired
STEPS
Combine all ingredients and whip to firm peaks.
MY COOKING EQUIPMENT AND RECOMMENDED RESOURCES
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