All the talk about the best pie crust.....here's a T&T BEST Pumpkin Pie & Crust from Karen.

M

marsha-tbay

Well-known member
This is the BEST "T & T" Pumpkin Pie.."The Ultimate Pumpkin PIE"

I have been using this pie recipe since it

appeared in Bon Appetit in 1993..It's

the "Only" Pumpkin Pie I will ever make!!!

The crust is a little difficult because of

all the butter. It tends to shrink.. You

can cut the amount of butter in half,

without ruining the crust..and it is still

light and flaky.

THE ULTIMATE PUMPKIN PIE

Crust

1 1/4 cups all purpose flour

1/2 cup powdered sugar

1/2 cup (1 stick) chilled butter, cut into

pieces

3 tablespoons whipping cream

Filling

3/4 cup sugar

1 tablespoon packed golden brown sugar

1 tablespoon cornstarch

2 teaspoons ground cinnamon

3/4 teaspoon ground ginger

1/4 teaspoon (generous) salt

1 16-ounce can solid pack pumpkin

3/4 cup whipping cream

1/2 cup sour cream

3 large eggs, beaten to blend

1/4 cup apricot preserves

For crust:

Preheat oven to 350°F. Blend first 3

ingredients in processor until mixture

resembles coarse meal. Add cream and

process until moist clumps form. Gather

dough into ball, flatten into disk. Wrap in

plastic; chill 15 minutes.

Roll out dough on floured surface to 14-inch

round. Transfer dough to 9-inch glass pie

dish. Trim overhang to 1 inch..

Fold overhang under. Make cut in crust edge

at 1/2 inch intervals. Bend alternate edge

pieces inward. Freeze 15 minutes.

Line crust with foil, pressing firmly. Bake

until sides are set, about 10 minutes.

Remove foil. Bake crust until pale brown,

about 10 minutes more. Reduce oven

temperature to 325°F.

Spread preserves over crust; pour in

filling. Bake until filling puffs at edges

and center is almost set, about 55 minutes.

Cool on rack. Cover; chill until cold. (Can

be made 1 day ahead.)

For filling:

Using whisk, mix first 6 ingredients in bowl

until no lumps remain. Blend in pumpkin,

whipping cream, sour cream and eggs.

 
I just want to be clear Marsha...I was not suggesting my method made the best pastry,

just that it's terrific for lazy folks, like me, when it comes to pastry. And the result is good. My mom used lard in hers and flakes flew all over the place when we cut into it. She later envied my having a food processor. Such an easier life we have now.

I've never thought of putting cornstarch in pumpkin filling. Have you tried this one?

 
Seems like a good place to add my friend's recipe. REC: Make-in-Pan Pie Crust (Oil)

1 2/3 cup all-purpose flour
1 1/2 tsp sugar
1/2 tsp salt
1/2 cup canola oil
3 Tbsp cold milk

Combine flour, sugar, and salt in the pie pan and mix with your fingers until blended.

In small bowl, combine oil and milk, and beat with a fork until creamy. Pour all at once over the flour mixture. Mix with a fork until the flour mixture is completely moistened, and pat dough into pan.

NOTE: Dough is so tender it is not suitable to be rolled out for a top crust.

 
Marge, I'm searching for which pies I want to make for Thanksg., thus this one.

came up in my search; so no I've not tried this and I probably would use either arrowroot or tapioca as opposed to cornstarch, depending on my mood at time smileys/smile.gif

Marge I'm so glad you are making pies now that you've found the pat in pan so easy! And if you hadn't brought the subject up again, those who missed the crust discussion before, are now encouraged themselves to try something new.

Let's be happy with all the sharing, thus 'all the talk about the best pie crust' ....here's a T&T ......

(((hugs)))

 
Interesting about adding cream to the crust

I will definitely try this.

Just yesterday I made CI's "Foolproof Crust" - it called for some sour cream in the crust. The dough is in the fridge at the moment. I will roll it out later this afternoon and post the results once we eat it. (I'm making a streusal topped (well, packed) applie pie).

The recipe above calls for putting the butter cubes in the freezer for ten minutes prior to processing. This was a BIG help.

Thanks for your recipe - sounds delicious.

Deb

 
Marg, my mom was a vegetarian and never used any eggs in her pumpkin pie...

She used 2 heaping serving spoons of flour to the pumpkin mixture. GREAT pies! Not custardy, but we really liked them better. I'm not a big egg person, myself, so I still make mine the same way. I've never had a complaint from anyone. ha (could be for fear they'd never get another pie???? hehe)

Your comment made me think about this and thought you might find it interesting.

smileys/smile.gif

Now - I REALLY have to leave my house! I'm packed and ready to walk out the door! See y'all tomorrow night. Unless I log on at my daughter's house, that is.

Adios

 
I wonder if thickeners are used in supermarket pies to save on eggs. Interesting, something new.

 
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