pumpkin pie

Adapted from Oh Yum With Anna Olson; also integrates with Laura in the kitchen

用料  

pumpkin pie的做法  

1. Cut butter into cubes and pop into the freezer for 10 mins

2. Mix 3/2 cups flour, 1 tbsp sugar, 1/2 tsp salt, and cold butter in the food processor (only with several pulses till the texture is a coarse crumbles)

3. Mix 1 tbsp lemon juice and 5 tbsp icy water into the dough

4. Put the dough in the fridge for 50 mins to relax

5. Preheat the oven at 400 F

6. Roll the dough into a pie shell. Fit in the pie dish and pop back to the fridge when preping the filling

7. Filling- mix pumpkin purée, evaporated milk, 1/2 cup light brown sugar, 2 eggs, 3/2 tsp ground ginger, 3/4 tsp ground cinnamon, a pinch of salt and ground cloves

8. Pour the filling into the pie dish

9. Shape the extra dough into braids and place on the trim

10. bake for 10 mins in 400 F

11. Reduce the temp to 375 F and bake for 35-40 mins, until the pumpkin filling is set but will jiggly in the center.  

12. Cool the pie in the room temp till chill completely (around 4hrs) before serving