Ingredients: |
Ingredients: Butter Crust
Makes 2 single 9-inch crusts or 1 deep-dish double crust. You won’t need both crusts for this recipe; freeze one for later use.
3 C all-purpose flour
1/4 C sugar
1/2 tsp table salt
1 1/2 sticks unsalted butter, cold, cubed (12 TBS)
1/2 C shortening, cold, cubed
3/4 - 1 C ice water
1 tsp white distilled vinegar
Filling
1 lb can of pumpkin
14-oz sweetened Eagle Brand condensed milk
2 eggs
2 TBS cornstarch
2 TBS melted butter
1 TBS pumpkin pie spice (1 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cloves)
|
Directions: |
Directions:For the crust:
Preheat oven to 350-degrees F. Stir flour, sugar, and salt together in a large bowl. Using a pastry blender, cut in the butter and shortening until it’s the size of peas. These fats melt during baking, leaving pockets in the dough. The result: pie crust with a flaky texture.
Combine water and vinegar, then add to flour-butter mixture, stirring with a fork until dough holds together. (To keep it from becoming wet and sticky, add additional water as needed, 1 TBS at a time.) Form into a ball, divide in half, flatten each half into a disk, and wrap in plastic. Chill for at least one-hour before rolling.
To roll, place a large piece of parchment paper on a surface. Lightly flour the parchment paper. Place dough on paper and cover with another piece of parchment paper; roll into a 14-inch circle. (For a circular dough of thickness, roll in an asterisk pattern. Turn 1/4 turn and repeat rolling pattern until dough is 14-inch diameter.) Remove top piece of parchment paper and transfer dough to pie plate, gently removing parchment paper as you press dough into bottom of plate with your thumb. Trim edges to 1/2 inch overhang.
Bake pie crust in oven for 10-minutes; then fill and continue baking as directed below.
For the filling:
1 lb can of pumpkin
14-oz sweetened Eagle Brand condensed milk
2 eggs
2 TBS cornstarch
2 TBS melted butter
1 TBS pumpkin pie spice (1 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cloves)
Assemble all ingredients in a large mixing bowl and beat for 6-minutes, then add to crust. Bake for 50-minutes. Watch closely so that the crust doesn't’t burn.
Let pie cool and serve with fresh whipped cream or vanilla ice-cream.
|
This recipe for Greenfield’s Pumpkin Pie is from