Classic Pumpkin Pie
Ingredients:
- For the crust:
- 1 1/2 cups all-purpose flour- 1/2 teaspoon salt
- 5 tablespoons chilled unsalted butter, cut into 1/2 in. pieces
- 3 tablespoons chilled vegetable shortening, cut into 1/2-inch pieces
- 3 to 4 tablespoons ice water
For the filling:
- 1 (16-ounce) can solid pack pumpkin
- 1/2 cup dark brown sugar
- 1/4 cup sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3 large eggs
- 1 cup whipping cream
- 1/4 cup whole milk
- 1 1/2 teaspoons vanilla extract
Directions:
- Starting with the crust: mix salt and flour.
- Add butter and shortening and mix until consistent
- Add ice water one tablespoon at a time.
- Wrap in plastic and chill for 30 minutes.
- Roll out pastry on a lightly floured surface until it is 13 inches in diameter.
- Place pastry into the pie dish.
- Fold edge under and crimp.
- Pierce the pastry in several spots with a fork.
- Place it in the freezer for 45 minutes.
- Heat oven to 450° F.
- Bake crust until pale golden, about 15 minutes.
- Transfer to a rack and cool.
- Reduce oven temperature to 375° F.
- Now for the pie filling: In a mixer slowly whisk all the pie filling ingredients until smooth.
- Once smooth, pour filling into crust.
- Bake for 15 minutes.
- Then reduce heat to 325° F and bake until pie filling is firm when dish is moved, about an additional 35 minutes.
- Cool and serve with whipped cream.
