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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.
It's easy to make homemade pumpkin pie with fresh pumpkin - no need to be spooked! Choose small, sweet pumpkins rather than using a large watery jack-o'lantern.
- Cakes And Baking
- 8
- American
- 1 min
- Flour
- Fat
- Liquid
- Blind Bake
- Pie Shields
- Less Filling
- Baking Time
Although you might be right that pastry flour yields a lighter flakier crust, it’s a bit too delicate here. Stick with all-purpose flour.
Butter gives more flavor but shortening gives more flakiness. If you’re after that crisp flakiness, go with an all shortening pastry, or half shortening and half butter.
Booze, baby. Seriously. Make your pastry dough with half water and half 80 proof vodka. Why? When you mix water with flour it forms gluten which makes your dough tough. However, you can’t skip liquid entirely because you need it to bind the ingredients together. Alcohol is the solution because alcohol and flour don’t form gluten. You get the bindin...
Traditionally the crust for pumpkin pie is notbaked before the filling is added. This is because the filling takes so long to cook that the edges of the dough easily end up burnt. But without blind-baking, you’re putting wet filling on raw dough, which is the main source of our sogginess problem. So, blind bake that pie crust! Make your pastry doug...
There’s this special thing you can buy called a pie shieldthat goes around the top edges of your crust to prevent burning. You can get those, or you can gently cover the edges with aluminum foil while baking. The foil works but sometimes has trouble staying on. Just watch it carefully and if some falls off, put it back.
I know we all love a big deep-dish pie. But what works for apples doesn’t work as well for pumpkin. There are two reasons for this. One, we want as much crust to not have contact with filling as possible. That’s because the crust that doesn’t get moistened stays the flakiest. Keeping your pie’s filling level down by 1/4″ can make a big difference t...
Don’t over-bake your pie! The longer it’s cooking the tougher your crust will get. Bake just until a knife inserted into the center comes out almost clean. Let the filling finish setting as it cools. There you have it, if you want it – a non-soggy pumpkin pie crust. Seems like a lot of work to me though. You can do it if you want but I’m sticking w...
- (2)
- Dessert
- Christine Pittman
- 179
Step 1: Prepare the Crust. In a large bowl, mix flour and salt. Add cold butter, rubbing it into the flour until it resembles breadcrumbs. Gradually add cold water, a little at a time, until the dough comes together. Wrap in cling film and chill for 20 minutes.
Oct 26, 2014 · Every pumpkin pie has to start with a stellar pie crust. My homemade pie crust uses a mix of shortening and butter so you get the most buttery tasting, tender, flaky (so flaky) pie crust. It’s easy to make. And I have a video tutorial and step-by-step photos in my pie crust recipe.
- (318)
- 2 min
- Pie
Oct 15, 2024 · Pie crust: You can use a store-bought pie crust if desired. My pie crust dough recipe can also be made ahead, wrapped tightly in plastic wrap, and stored in the refrigerator for up to 4 days or in the freezer for up to 3 months before rolling it out.
Sep 22, 2021 · Tools Needed. Here is a list of some of the primary tools I use in this recipe. You won't necessarily choose to use them all, but they are exactly what I used. Any links may contain affiliate links. food processor (for making the pie crust) rolling pin. pie dish.
