Pie, Pumpkin - ecnivo/Recipes GitHub Wiki

A Franken-recipe by BA, Stella Parks, and Sally's Baking Addiction

Makes 1 8" pie.

Ingredients

Pie crust:

  • 112 g (5/6 cup) AP flour
  • 8 g (1/2 T) sugar
  • 2 g (1/2 t) salt
  • 112 g (1 stick) cold butter, from fridge
  • 57 g (1/4 cup) water

Filling:

  • 2 eggs (separate one yolk out)
  • 325 g pumpkin puree (canned works)
  • 130 g sweetened condensed milk
  • 56 g brown sugar
  • 45 g heavy cream (35%)
  • 57 g table cream (10%)
  • 1/8 tsp black pepper
  • 1/8 tsp ground cloves
  • 1/5 tsp ground nutmeg
  • 1/3 tsp ginger powder
  • 1/3 tsp salt
  • 1 tsp cinnamon powder
  • 10 g (2 tsp) vanilla extract

Steps

Make dough:

  1. Mix flour, sugar, salt in a bowl.
  2. Cut butter into 1/2-inch cubes
  3. Smash each butter cube flat.
  4. Stir in water, knead dough into shaggy ball.
  5. Refrigerate for a bit, until cold.

Make layers: 6. Roll the dough into a large rectangle (8-inch by 10-inch) 7. Fold in half, then in half, then in half. Three folds = eight layers in total. 8. Refrigerate for a bit, until cold. At this point, the dough may be frozen for later use. Thaw in refrigerator at least 2 hours, or until pliable.

Roll into pie tin: 9. Roll into a 10-inch circle using a rolling pin, on a well-floured surface. 10. Draping onto a rolling pin, gently set it into a pie tin, and coax into edges -- don't stretch it! 11. Trim off excess to about 1-inch extra. Tuck the extra back under, to create a lip. 12. Crimp the edges. Cover and refrigerate for at least two hours.

Blind-bake: 13. Preheat oven to 350F. 14. Arrange pie weights: Place the pie tin on a baking sheet for easy handling. Place a piece of aluminium foil on top of the raw crust, ensuring corners are covered. Fill to the brim with raw white sugar, this will serve as the pie weight. The order from bottom to top should be: baking sheet, pie tin, raw pie crust (still chilled), aluminium foil, sugar. 15. Bake for 50 minutes.

Make filling: 16. While blind-baking, make filling by combining and mixing ingredients. 17. Brush with egg yolk-wash, then incorporate remaining yolk into filling. 18. Bake for 10 more minutes. 19. Prepare a plate, and gently remove the aluminium foil with sugar on top (caution, it is hot!) and place it on the plate to cool. The sugar may be replaced into a jar when cooled, and reused later. 20. Fill pie with filling, as prepared earlier. 21. Gently tap pan to remove bubbles, and bake for 45-55 minutes, checking for donenness. 22. A properly done pie should be slightly jiggly when shaken, but not liquid. 23. Cut, serve with whipped cream or ice cream!