Pumpkin pie

crust for pie

⅔ cup of very cold butter = 150 grams
¼ cup of butter = 60 grams
2 cups flour
1 teaspoon salt
¼ cup ice water

The ingredients are cut with the dough "cutter" until mini balls are made and they stick easily. You start with the butter and lard, then the dry ones and finally the very cold water. This dough is divided into 2 and a disk is made with each one. They are wrapped in a kleenpack and put in the fridge for 30 min.
Rolled out with a rolling pin, each half is about a 9-inch pie crust long. The bottom of the scab is minced. Put in the freezer for 15 minutes and put aluminum foil with beans (like weights) covering the crust. The first 15 minutes it is baked covered with this aluminum and then it is removed so that it browns, it is baked for another 15 minutes and it is removed from the oven.
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Pumpkin pie
1 scab for foot
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1 15oz can pumpkin puree
½ cup brown sugar
¼ cup white sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
½ teaspoon salt
3 large eggs, lightly beaten
1 cup heavy cream (liquid or Lyncott)
½ cup whole milk

Mix in a large bowl, the pumpkin, sugars, cinnamon, ginger, nutmeg, salt, zest, eggs, cream, and milk. This filling is put on the lightly baked crust. Bake for 55 to 60 minutes, until the filling feels firm. It is refrigerated as soon as it gets ready. It is served with whipped cream on top.

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