Flaky Pie Dough For Spiced Pumpkin Pie Recipes

PUMPKIN PIE

Steps:

• Preheat oven to 425°F and place a large baking sheet in the oven while it's preheating.4
• Add the prepared pie crust dough to a 9-inch pie dish.5
• Trim and shape the edges of the pie crust as desired making sure to seal tightly along the edge.
• In a small bowl, beat together the egg and milk and use a pastry brush to coat the pie crust with the egg wash. Disgard excess egg wash. Set pie crust aside.
• Add all of the filling ingredients to a blender and pulse for 60 seconds until smooth.6
• Pour the blended filling into a medium saucepan and cook over medium-low heat for about 5 minutes, stirring frequently.7
• Remove the baking sheet from the oven and place the pie pan on the baking sheet. Then pour the filling into the pie crust. Use a pie crust shield around the edge of your crust to prevent it from burning.
• Bake the pie for 15 minutes and then REDUCE HEAT to 350°F and bake for an additional 20 to 25 minutes. Gently, remove the pie crust shield after the first 15 minutes.8
• Once cooked, remove from oven and allow to cool completely for about 3 to 4 hours before slicing.9
• Once cooled serve with whipped cream. Pumpkin pie should be consumed at room temperature the day it is made or stored covered in the refrigerator for up to 4 days.

FLAKY PIE CRUST

Steps:

• Blend flour, sugar and salt in processor.
• Add shortening and butter and cut in using on/off turns until mixture resembles coarse meal.
• Transfer mixture to bowl.
• Mix 6 tablespoons ice water and vinegar in small bowl; pour over flour mixture.
• Stir with fork until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
• Gather dough into 2 balls; flatten each into disk.
• Wrap each in plastic and chill 30 minutes.
• (Can be prepared ahead and refrigerated up to 2 days or frozen up to 1 month. If frozen, thaw overnight in refrigerator. Soften slightly at room temperature before using).
• Zelly Bell I'd say you have a way more modern oven than I do, thank goodness, and you should "tailor" this recipe to what what works for you and your oven, as I imagine most ovens are newer than mine, which I'm just used to mine now, and can even bake good cookies from scratch with it now. This recipe is simply a good easy pie crust easy enough for a beginner in even a not user-friendly oven.
• Please Do NOT be intimidated at making your own pie crust, it's not that much work and way worth it. It's more enjoyable when they compliment you to say, "I made it from scratch". Bottom line it's worth trying. If I can make a good pie crust you can too.

FLAKY PIE DOUGH FOR SPICED PUMPKIN PIE

Steps:

• Pulse flour, sugar, and salt in a food processor to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream until dough just holds together (no longer than 30 seconds).
• Divide dough in half. Shape each half into a disk, and wrap in plastic. Refrigerate for at least 1 hour (or up to 2 days).

SPICED PUMPKIN PIE

Steps:

• Place baking sheet in oven and preheat to 450°F.
• Whisk first 8 ingredients together in large bowl to blend.
• Whisk in pumpkin, molasses and eggs, then cream.
• Pour mixture into frozen crust.
• Place pie on preheated baking sheet in oven.
• Bake 10 minutes.
• Reduce heat to 325°F and bake until sides puff and center is just set, about 40 minutes.
• Cool.
• (Can be made 1 day ahead. Cover and refrigerate.) Serve at room temperature.
• Sprinkle a ring of chopped toasted walnuts around the edge of the pie before serving.

PUMPKIN PIE POPS

Steps:

• Preheat the oven to 400° and make sure the oven rack is in the middle of the oven. Line a cookie sheet with parchment paper and spray the parchment paper with nonstick cooking spray.
• In a medium sized mixing bowl, combine pumpkin puree, brown sugar, salt, and pumpkin pie spice.
• Pour pumpkin mixture into a small saucepan and over medium-high heat stir and cook till filling thickens about 6-8 minutes.
• Remove from heat and add in cream cheese, 1 egg lightly beaten, and vanilla extract and mix until well combined and smooth. Set aside.
• Take your chilled pie crust, roll out and cut out pumpkin shapes and place on parchment paper.
• Place popsicle sticks in the center of each pumpkin so that the stick is halfway up each pumpkin and the longest portion of the stick is coming out of the bottom of the pumpkin.
• Add a small spoon of filling to the middle of the pumpkin cut out.
• Optional: Next cut out the tops of the pumpkins and with a small sharp knife cut small triangles for the eyes and a simple smile or toothy grin for the mouth.
• Place the tops on the pies. Use a fork and press around the edges of each pie to crimp and seal the edges.
• Brush tops with beaten egg and sprinkle with turbinado sugar, if desired.
• Place in the oven and bake for 12-15 minutes or until golden brown.
• Remove from the oven and allow to cool on the cookie sheet. Use a spatula to lift the pies and place in a glass Kerr canning jar full of sugar to display and serve.