Classic Pumpkin Pie
Serves: 5
Darlene Legros
1 January 1970
Based on User reviews:
51
Spice
63
Sweetness
57
Sourness
29
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2.5 cups
All-Purpose Flour1.25 cups
Heavy Cream2 cup
Granulated Sugar3 large
Egg1 tsp
Ground Cinnamon1 tsp
Nutmeg (freshly grated)1 tsp
Vanilla Extract1 tsp
Salt2 tsps
Sugar4 tbsps
Vegetable Shortening (cold)1 tsp
Apple Cider VinegarDirections:
1
Roll out the dough into a 12-inch round on a lightly floured surface
2
Ease into a 9-inch pie plate
3
Fold the overhanging dough under itself and crimp the edges with your fingers
4
Pierce the bottom and sides all over with a fork
5
Chill at least 1 hour or overnight
6
Preheat the oven to 350 degrees F
7
Line the chilled dough with foil and fill with pie weights or dried beans
8
Transfer to the oven and bake until the edges are golden, 20 to 25 minutes
9
Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes
10
Transfer to a rack and let cool completely
11
Make the filling: Gently whisk the pumpkin, cream, granulated sugar, 2 eggs, the cinnamon, nutmeg, vanilla and salt (do not overmix)
12
Beat the remaining egg and brush on the crust edge; sprinkle with coarse sugar
13
Pour the filling into the crust and bake until set around the edges, 50 minutes to 1 hour (the middle will still jiggle slightly)
14
Transfer to a rack; let cool completely
15
Pulse the flour, shortening, sugar, vinegar and salt in a food processor until it looks like fine meal
16
Add the butter and pulse until it is in pea-size pieces
17
Sprinkle in 1/4 cup ice water and pulse until the dough begins to come together
18
Pinch the dough with your fingers; if it doesn't hold together, add up to 4 more tablespoons ice water, 1 tablespoon at a time, and pulse again
19
Divide the dough between 2 sheets of plastic wrap and pat each into a disk
20
Wrap tightly and refrigerate until firm, at least 1 hour or preferably overnight, or freeze up to 2 months