Recipes
Master Chef Shares Key To A Perfect Flaky Crust. Your Pumpkin Pie Will Have Guests Craving More
This nifty trick will ensure that your pie has the perfect crust!
A.J. Gibson
10.27.17
Food Network
Source:
Food Network

Never thought you could craft up a beautiful pumpkin pie for the fall? We have a delicious pumpkin pie recipe for you to share with friends and family this holiday season.

Cook Time: 2 hours (ready to eat in 4-5 hours)

Here’s what you’ll need:

1 9″ pie pan

1 rolling pin

1 large mixing bowl

Food processor

Ingredients:

For the Crust

  • 1 ½ cups of All Purpose Flour
  • 5 Tbsp Cold Butter, cut into cubes
  • ¼ cup of Cold Vegetable Shorting, cut into cubes
  • ½ tsp Salt
  • 1 Tbsp Granulated Sugar
  • 3 to 5 Tbsp of Ice Water

For the filling

  • 1 15oz Can of Pumpkin Puree (NOT a can of pumpkin pie filling!)
  • 1 12oz Can of Evaporated Milk
  • 2 eggs
  • ¾ of a cup of Granulated Sugar
  • 1 Tbsp of Pumpkin Pie Spice

If you’d like to create your own pumpkin puree from scratch, check out this video here.

Here’s a tip: put all of your pie crust ingredients in the refrigerator an hour before use. You want to have nice and cold ingredients to make sure the shortening and butter don’t melt while you work them into the dough. This is the key to a delicious flakey texture.

Instructions:

  1. Time to make the crust! In a food processor, add in all of your ingredients except ice water. Pulse 10-12 times. You want the butter and shortening to break down to the size of little peas. Then put your ice water in one tbsp at a time while you run the processor in short bursts. Give the dough a pinch! If it stays together, you can move on to the next step.
  2. Place your dough onto a floured surface and shape it into a ball. Wrap it up with some plastic wrap and refrigerate for 30 minutes.
  3. Preheat your oven to 425 degrees.
  4. While your dough is busy in the refrigerator, begin mixing your pie filling. In a large mixing bowl whisk in all of the ingredients to your pumpkin filling. Remember that you are using canned pumpkin puree, not canned pumpkin pie filling!
  5. Get ahold of your 9” pie pan and spray with a non-stick cooking spray.
  6. Roll out your the dough out on a floured surface. Place the dough over the pie pan and press it into it, smoothing it out for any air bubbles. Leave about 2 inches of your crust hanging over the edge of the pan. Crease the edges together, making a nice indented pattern around the whole pan.
  7. Pour in your pie filling and bake for 15 minutes at 425 degrees. After 15 minutes, lower the temperature to 350 degrees and bake for 50-55 minutes.
  8. Take out and cool the pie for 30 minutes. Then place it in the refrigerator for 2-3 hours.

Enjoy your delicious pumpkin pie!

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Article Sources:
Laura in the Kitchen
To learn more read our Editorial Standards.
By A.J. Gibson
[email protected]
A.J. Gibson is a contributor at SBLY Media.
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