Grandma Cottington's Pumpkin Pie
Serves: 2
Marley Adams
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
44
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
6 tbsps
All-Purpose Flour1.5 cups
Sugar3 tsp
Salt1 cup
Lard (chilled)1.5 cups
Whipping Cream1.25 cups
Milk3 large
Egg1 tbsp
Ground Cinnamon3 tsp
Ground AllspiceDirections:
1
For Crust: Blend flour, sugar and salt in processor 10 seconds
2
Add unsalted butter and lard and process until mixture resembles coarse meal, using on/off turns
3
Blend in 6 tablespoons water
4
Mix in enough additional water by tablespoonfuls until moist clumps form
5
Gather dough into ball; divide in half
6
Flatten each half into disk
7
Wrap tightly in plastic and refrigerate until firm, about 1 hour
8
(Can be made 1 day ahead
9
Keep refrigerated
10
Let dough disks soften slightly at room temperature before continuing
11
) Roll out 1 dough disk on lightly floured surface to 12-inch round
12
Transfer to 9-inch-diameter glass pie plate
13
Trim overhang to 1 inch; fold edges under
14
Crimp crust edge decoratively, forming high-standing rim
15
Repeat rolling and shaping with remaining dough disk
16
Freeze crusts 15 minutes
17
Preheat oven to 350°F
18
Line crusts with foil; fill with dried beans or pie weights
19
Bake crusts until sides begin to set, about 15 minutes
20
Remove foil and beans
21
Bake crusts until pale golden, piercing with toothpick if crusts bubble, about 15 minutes
22
Cool completely on racks
23
Maintain oven temperature
24
Blend flour, sugar and salt in processor 10 seconds
25
Add unsalted butter and lard and process until mixture resembles coarse meal, using on/off turns
26
Blend in 6 tablespoons water
27
Mix in enough additional water by tablespoonfuls until moist clumps form
28
Gather dough into ball; divide in half
29
Flatten each half into disk
30
Wrap tightly in plastic and refrigerate until firm, about 1 hour
31
(Can be made 1 day ahead
32
Keep refrigerated
33
Let dough disks soften slightly at room temperature before continuing
34
) Roll out 1 dough disk on lightly floured surface to 12-inch round
35
Transfer to 9-inch-diameter glass pie plate
36
Trim overhang to 1 inch; fold edges under
37
Crimp crust edge decoratively, forming high-standing rim
38
Repeat rolling and shaping with remaining dough disk
39
Freeze crusts 15 minutes
40
Preheat oven to 350°F
41
Line crusts with foil; fill with dried beans or pie weights
42
Bake crusts until sides begin to set, about 15 minutes
43
Remove foil and beans
44
Bake crusts until pale golden, piercing with toothpick if crusts bubble, about 15 minutes
45
Cool completely on racks
46
Maintain oven temperature
47
For filling: Whisk all ingredients in large bowl to blend
48
Pour half of pumpkin filling (about 3 3/4 cups) into each prepared pie crust
49
Bake pies until filling is set in center, about 1 hour
50
Cool pies on racks
51
Whisk all ingredients in large bowl to blend
52
Pour half of pumpkin filling (about 3 3/4 cups) into each prepared pie crust
53
Bake pies until filling is set in center, about 1 hour
54
Cool pies on racks