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5 days ago · Preheat the oven to 200°C (400°F). On a lightly floured surface, roll out the chilled pastry to fit a 9-inch pie dish. Carefully lift the pastry and press it into the pie dish, trimming any excess around the edges. Prick the bottom of the crust with a fork, then chill the crust in the fridge for 15 minutes.
Bake the pastry case blind for 20 minutes. To make the filling, place the pumpkin chunks on a baking tray, cover with foil and roast until tender. This will take about 20-30 minutes,...
- Cakes And Baking
- 8
- American
- 1 min
- Not Blind Baking the Crust. "Pre-baking the crust, or blind baking, allows you to fully bake the pastry so it's golden and crispy," says Stefanie Bishop, chef instructor of baking and pastry arts at Auguste Escoffier School of Culinary Arts.
- Using the Wrong Type of Pie Plate. According to Bishop, the type of pie plate will dictate how the pie will cook, so it's important to take it into account.
- Using the Wrong Type of Milk. Many pumpkin pie recipes use evaporated milk, a few use sweetened condensed milk, and some call for a combination of heavy cream and milk.
- Using Old Spices. When home cooks start baking in the fall they reach for dried spices—and sometimes they realize those spices were bought several years ago.
Line the pastry case with foil and fill with baking beans (or uncooked rice or pulses) and bake for about 20 minutes, until starting to turn golden at the edges.
- Desserts
- 8
- American
Oct 27, 2023 · The first key to a perfect pumpkin pie every time is learning to recognize when pumpkin pie is done baking. A pumpkin pie gives us a few signs to let us know when it’s ready to come out of the oven.
Oct 15, 2024 · Whisk together the pumpkin puree, eggs, brown sugar, heavy cream and milk. Then add the cornstarch, cinnamon, ginger, cloves, allspice, nutmeg, and salt and whisk until well combined. Bake. Pour the filling into the pie crust and bake at 375° for 40-55 minutes.
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Method. PREP: 45 minutes. BAKE: 60–70 minutes. SET: 1 hour. LASTS: 3+ days, in the fridge. Grease and flour a 23cm tart tin. Add the flour, butter and icing sugar to a bowl and rub together with your fingertips until the mixture resembles breadcrumbs. Add the egg yolk and mix and knead well with your hands until the dough comes together.
