Ingredients: |
Ingredients: Crust:
2 ⅔ cups all-purpose flour
¼ cup sugar
½ tsp. salt
½ cup chilled unsalted Butter, cut into pieces
½ cup chilled lard or shortening, cut into pieces
8 Tbsps. ice water
Filling:
1⅓ cups packed brown sugar
1 cup sugar
4 Tbsps. all-purpose flour
1 tsp. salt
1 tsp. cinnamon
¼ tsp. ground allspice
¼ tsp. ground cloves
¼ tsp. ground ginger
3 cups canned solid pack pumpkin
4 Tbsps. molasses
6 large eggs
2 cups whipping cream
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Directions: |
Directions:For the crust: Blend flour, sugar & salt in processor 30 seconds, Add butter & lard & pulse until mixture resembles coarse meal. Blend in 6 Tbsps. water. Mix in enough additional water by tablespoons until moist clumps form. Gather dough into a ball; divide in half. Flatten each half into a disk. Wrap tightly in plastic & chill until firm, about 1 hour. (Can be made 1 day ahead. Keep refrigerated. Let disks soften slightly at room temperature before continuing.)
Roll out 1 dough disk on lightly floured surface to 12" round. Transfer to 9" Pyrex pie plate. Trim overhang to 1". Fold edges under. Crimp edge decoratively forming high-standing rim. Repeat with 2nd dough disk & 2nd pie plate. Freeze crusts 15 minutes.
Preheat oven to 350ºF. Line crusts with foil; fill with dried beans or pie weights. Bake crusts until sides begin to set, about 15 minutes. Remove foil & beans. This is partially blind baked. This is what you want for the pumpkin pie filling.
If you are baking another kind of pie that needs a fully baked crust, bake crusts another 15 minutes until golden.
Filling: Whisk sugar, brown sugar, flour, salt, & four spices together in a large bowl to blend. Whisk in pumpkin, molasses & eggs, then cream. Pour into the two partially baked pie crusts.
Place pies on baking sheets in oven. Bake 10 minutes; reduce heat to 325ºF and bake until sides puff and centre is just set, about 40 minutes. Cool. Can be made 1 day ahead. Cover and refrigerate. |
This recipe for Spiced Pumpkin Pie with Grandma Cottington's Crust is from