Pint Size Bakery’s Fancy’s Pumpkin Pie
Courtesy of Pint Size Bakery’s Christy Augustin
“We hate the soggy crust and starchy filling of nearly every other pumpkin pie, so ours is in a flaky, pre-baked, all butter crust with a custardy filling like nothing you’ve ever had before.” – Christy Augustin
IngredientsPâte Brisée Pie Crust:*
- 2 cups unbleached all-purpose flour
- 1 tsp. kosher salt
- ½ tsp. sugar
- ¾ cup (1½ sticks) cold unsalted butter, cut into walnut-sized pieces
- ½ cup ice cold water
- 1 Tbsp. apple cider or white vinegar
- 2 Tbsp. unbleached all-purpose flour
- ¼ tsp. kosher salt
- ¾ tsp. ground ginger**
- ¾ tsp. ground cinnamon**
- ⅛ tsp. ground clove**
- ⅛ tsp. ground cardamom**
- 1 pinch ground nutmeg**
- 1 pinch ground allspice**
- ⅓ cup brown sugar
- 3 eggs
- 1⅓ cups pumpkin puree
- 1⅛ cups sweetened condensed milk
*This recipe creates enough dough for two pie crusts. Wrap the remainder tightly and freeze for later. Thaw frozen pie crust in the refrigerator for several hours when ready to use.
**Use these spices or substitute two teaspoons pumpkin pie spice.
For the crust:
• In a large bowl, combine the flour, salt and sugar. Add half the very cold butter and work it into the flour mixture by hand until a cornmeal texture is reached. Add the remaining cold butter and rub it into the flour mixture until pieces are the size of hazelnuts.
• Add the cold water and vinegar and gently toss together using a fork to create a rough, shaggy dough. The dough should still be dry and crumbly, but will form together when squeezed. Divide the dough in half for the next stage, called fraisage.
• On a lightly floured work surface, smear one half of the dough with the heal of your hand, ball it up and repeat 2 to 3 more times until a cohesive dough has formed. This little trick makes the flakiest crust. Form each half into a round, wrap in plastic and chill 2 hours or up to 2 days.
For the filing:
• In a large bowl, whisk together the flour, salt, ginger, cinnamon, clove, cardamom, nutmeg, allspice and brown sugar until no lumps remain. Whisk the eggs into the flour mixture, then the pumpkin puree and sweetened condensed milk. Use immediately or refrigerate the filling overnight or up to 4 days for superior texture.
For the pie:
• On a lightly floured work surface, roll one of the chilled dough rounds into a 12-inch circle, about ⅛- to ¼-inch thick. Reserved the other half of the dough for another use.
• Lay the dough into a 9-inch or 10-inch deep dish tart or pie pan, form a crimped edge and thoroughly dock the bottom with a fork. Freeze the pie shell 20 minutes (or up to a month).
• Preheat the oven to 400 degrees.
• Line the frozen pie crust with parchment and fill with dried beans or raw rice. Bake 15 minutes, remove the weights and continue baking until golden brown, another 5 to 10 minutes. Remove from oven.
• Pour the prepared pumpkin pie filling into the par-baked crust and bake on a sheet tray until the top is starting to brown around the edges and the center is slightly puffed, about 45 minutes. The pie will be a bit jiggly, but don’t be tempted to bake until firm or the custard will curdle. Baked pie keeps at room temperature for several days.
Tags : Pumpkin