Eating Wells Pumpkin Pie Crust Recipes

LIGHT AND LUSCIOUS PUMPKIN PIE

Steps:

• To prepare pastry: Stir together flour and salt in a medium bowl. Add oil and milk all at once to the flour mixture. Stir lightly with a fork. Form into a ball.
• Preheat oven to 450 degrees F. On a well-floured surface, use your hands to slightly flatten the dough; roll from center to edge into a circle about 12 inches in diameter. To transfer the pastry, wrap it around the rolling pin. Unroll the pastry into a 9-inch pie plate. Ease the pastry into the pie plate, being careful not to stretch. Trim the pastry to 1/2 inch beyond the edge of the pie plate. Fold under the extra pastry; flute or crimp edge as desired. Do not prick. Line the pastry with a double thickness of heavy foil. Bake for 8 minutes. Remove the foil. Bake for 5 minutes more. Cool on a wire rack while preparing the filling. Reduce oven temperature to 375 degrees F.
• To prepare filling: Combine pumpkin, sugar, honey, cinnamon, ginger and nutmeg in a medium bowl. Add egg and vanilla. Beat lightly with a fork just until combined. Gradually stir in evaporated milk.
• Pour the filling into the baked pastry shell. To prevent overbrowning, cover the edge of the pie with foil. Bake until the filling appears set, 40 to 45 minutes (the edges of the filling may crack slightly).
• Cool completely on a wire rack. Cover and refrigerate within 2 hours. If desired, serve with dessert topping.

EATING WELL'S PUMPKIN PIE CRUST

Steps:

• Whisk the flours, sugar and salt in a large bowl.
• With your fingers, quickly rub butter into the dry ingredients until the pieces are smaller in size but still visible.
• Add sour cream and oil and toss with a fork to combine.
• Sprinkle water over the mixture and toss with a fork until evenly moist.
• Knead the dough in the bowl a few times -- the mixture will still be a little crumbly. Turn onto a lightly floured surface and knead a few more times, until the dough just holds together.
• Shape into a circle approximately 5 inches around, wrap in plastic, and refrigerate for 1 hour.
• Remove the dough from the refrigerator; let stand for 5 minutes to warm slightly.
• Roll between sheets of parchment or wax paper into a 13-inch circle.
• Peel off the top sheet and invert the dough into a 9-inch pie pan.
• Peel off the remaining paper.
• Trim the crust so it overhangs the edge of the pan evenly (you can use kitchen shears or a butter knife).
• Tuck the overhanging crust under, forming a double-thick edge.
• Using your fingers, flute the edge.
• Proceed with your favourite pumpkin pie recipe.