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Pumpkin Pie
Pie Crust:
- 2 cups all purpose flour
- 1/2 tsp. salt
- 5 ounces chilled butter, cut into 10 pieces
- 5 tbsp. chilled vegetable shortening
- 1/4 cup or more of ice water
Preparation: In food processor, combine flour and salt. Add butter and shortening, pulsing until mixture resembles coarse meal. Add ice water a bit at a time until combined. Remove from processor and divide into equal halves. Roll dough into balls and flatten into one inch disks. Wrap with wax paper and refrigerate for one hour.
Place chilled dough onto a lightly floured surface, roll into 12-inch circles approx. 1/8 of an inch thick. Fold dough in half and then in half again, for ease of transfer to a 9-inch pie pan. Trim edges as desired, use fork to poke holes into bottom of crust. Freeze pie shell for 30 minutes. Then, preheat oven to 400 degrees. Use pie weights or a piece of parchment paper with dried beans to weigh down the pie shell. Bake on baking sheet approx. 20 minutes. Remove weight and continue baking for an additional 10 minutes or until pie crust is golden brown. Cool on a rack. While shell cools, make filling and lower oven to 350 degrees.
Pie Filling:
- 15 ounce canned unsweetened pumpkin
- 3/4 cup packed light brown sugar
- 3 eggs, lightly beaten
- 1 1/4 cups half-and-half
- 1/2 tsp. salt
- 1 1/2 tsp. cinnamon
- 1/2 tsp. ginger
- 1/2 tsp. allspice
- 1/4 tsp. nutmeg
Preparation: In large bowl, combine pumpkin, brown sugar, eggs, half-and-half, salt and spices until smooth. Return pie shell to baking sheet and pour in filling. Use pie shields or foil to protect edges of crust from burning. Bake on lower rack, at 350 degrees until edges are set and center is slightly loose, 50 to 60 minutes. Cool on rack and serve warm or at room temperature.
Copyright © 2008-2015 Christina Messer
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