THE GREAT PUMPKIN PIE RECIPE
Bursting with flavor, this pumpkin pie recipe is my very favorite. It's rich, smooth, and tastes incredible on my homemade pie crust and served with whipped cream. The pie crust leaves are purely for decor, you can leave those off of the pie and only make 1 pie crust. You can also leave off the sugared cranberries.
Provided by Sally
Categories Pie
Time 5h
Number Of Ingredients 17
Steps:
- Place cranberries in a large bowl; set aside. In a medium saucepan, bring 1 cup of sugar and the water to a boil and whisk until the sugar has dissolved. Remove pan from the heat and allow to cool for 5 minutes. Pour sugar syrup over the cranberries and stir. Let the cranberries sit at room temperature or in the refrigerator for 6 hours or overnight (ideal). You'll notice the sugar syrup is quite thick after this amount of time. Drain the cranberries from the syrup and pour 1 cup of sugar on top. Toss the cranberries, coating them all the way around. Pour the sugared cranberries on a parchment paper or silicone baking mat-lined baking sheet and let them dry for at least 2 hours at room temperature or in the refrigerator. You'll have extra, but they're great for eating or as garnish on other dishes. Cover tightly and store in the refrigerator for up to 3 days.
- Make the pie crust through step 5 according to my directions, tips, and pictures in my pie crust recipe. Or use store-bought.
- Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Vigorously whisk until everything is combined.
- Preheat oven to 375°F (190°C).
- Remove 1 disc of pie dough from the refrigerator. On a lightly floured work surface, roll the dough out into a 12-inch circle. Make sure to turn the dough about a quarter turn after every few rolls. Carefully place the dough into a 9-inch deep dish pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of crust and discard. Crimp the edges with a fork or flute the edges with your fingers, if desired. Brush edges lightly with egg wash mixture. Line the pie crust with parchment paper. Crunching up the parchment paper is helpful so that you can easily shape it into the crust. Fill with pie weights or dried beans. (Note that you will need at least 2 standard sets of pie weights to fit.) Make sure the weights/beans are evenly distributed around the pie dish. Par-bake the crust for 10 minutes. Carefully remove the parchment paper/pie weights.
- Pour pumpkin pie filling into the warm pre-baked crust. Only fill the crust about 3/4 of the way up. (If using a deep dish pie dish as instructed, you should only have a little filling leftover. Use extra to make mini pies with leftover pie dough scraps if you'd like.) Bake the pie until the center is almost set, about 55-60 minutes give or take. A small part of the center will be wobbly - that's ok. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. Check for doneness at minute 50, and then 55, and then 60, etc.
- Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours. Decorate with sugared cranberries and pie crust leaves (see note). You'll definitely have leftover cranberries - they're tasty for snacking. Serve pie with whipped cream if desired. Cover leftovers tightly and store in the refrigerator for up to 5 days.
EASY PIE CRUST
This recipe was given to me by a friend of mine many years ago and I enjoy it because it has a different taste and is so easy to fix.
Provided by B1BMOM
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place all ingredients in 9 inch pie pan. Stir together with fork. Pat mixture into bottom and up the sides of the pan. Poke holes in bottom and side of crust.
- Bake for 15 minutes in the preheated oven, or until light brown. Use as directed in favorite pie recipe.
Nutrition Facts : Calories 215 calories, Carbohydrate 19.1 g, Cholesterol 0.3 mg, Fat 14.3 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 1.1 g, Sodium 292.7 mg, Sugar 1.3 g
ALL BUTTER PIE CRUST
Follow this simple recipe and video tutorial for the best all butter pie crust. It will make you a pie expert immediately! Complete with all my tips and troubleshooting, this pie crust recipe is buttery, flaky, and tender with the most incredible flavor.
Provided by Sally
Categories Pie
Time 2h20m
Number Of Ingredients 5
Steps:
- Mix the flour, sugar, and salt together in a large bowl. Add the cubed butter on top.
- Using a pastry cutter, food processor, or two forks (pastry cutter is ideal, see post above), cut the butter into the dry ingredients until all flour is coated. You're looking for pea-sized bits of flour coated butter. A few larger bits of butter is OK.
- Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) of water since the ice has melted a bit. Drizzle the cold water in, 2 Tablespoons (30ml) at a time, and stir after each addition. Stop adding water when the dough comes together easily and begins to form large clumps. The dough will feel moist and a little sticky, but not feel overly wet. Do not add any more water than you need to. I always use about 1/2 cup (120ml) of ice water.
- Place pie dough on a lightly floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Using your hands, flatten each half into a 1-inch thick disc.
- Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours and up to 5 days before using in a pie recipe.
- When rolling out the chilled pie dough discs, use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands between rolls. Smooth out the edges if you notice cracks. (See video above.) Keeping your work surface, rolling pin, and hands lightly floured makes rolling out easier.
- Proceed with the pie per your recipe's instructions.
DOUBLE CRUST CHICKEN POT PIE
This double crust chicken pot pie is perfect when you're looking for comfort food and don't have all the time and energy in the world to whip it up! Make sure you check out the step-by-step photos at the bottom of the page, as well as my notes at the end of this recipe.
Provided by Sally
Categories Dinner
Time 3h25m
Number Of Ingredients 16
Steps:
- Prepare the pie crust as directed in my pie crust recipe, including chilling for at least 2 hours. I usually make the crust the night before. The pie crust recipe makes 2 crusts and you'll be using both crusts.
- In a large saucepan, combine chicken, carrots, and celery. Add water to cover and boil for 12 minutes. Remove from heat, drain, and set aside.
- In a large skillet, cook the butter, onions, and garlic over medium heat, stirring occasionally. Cook until the onions are translucent and the butter is lightly browning. Whisk in the flour, salt, black pepper, thyme, chicken broth, and half-and-half. Cook and whisk until no flour lumps remain, then simmer over medium-low heat until thick. I simmer mine for 10 minutes. You want it to be a very thick gravy; simmer longer if necessary. Taste and add more seasonings if you prefer. Sometimes I add more thyme. Remove from heat and set aside.
- Preheat oven to 425°F (218°C).
- After the pie dough has chilled: On a floured work surface, roll out 1 half of the chilled pie dough. Turn the pie crust dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of dough and discard. Place the chicken mixture on top. Top with frozen peas. Pour gravy over top. Roll out 2nd half of pie crust dough just as you did the first. Cover the pie with the 2nd crust and trim the extra overhang off the sides. Seal the edges by crimping with a fork or your fingers. With a small and sharp knife, slice a few small slits in the top crust for steam to escape. Using a pastry brush, brush crust and edges with beaten egg.
- Bake for 32 - 38 minutes, or until crust is golden brown. I use a pie crust shield to protect the edges from browning too much too soon. Cool for 10 minutes before serving. Makes amazing leftovers- the filling is so thick on the next day! Reheat as desired. Leftovers keep well in the refrigerator in an airtight container for up to 5 days.
SALLY'S HOMEMADE PIE CRUST
Steps:
- Directions: Mix the flour and salt together in a large bowl. Add 3/4 cup of cold shortening and 6 Tablespoons cold unsalted butter. Using a pastry blender or two forks, cut the butter and shortening until the mixture resembled coarse meal (pea-sized bits with a few larger bits of fat is OK). I use a pastry cutter for this step. It's easier, less messy, and quicker. If you do not have a pastry cutter, use a fork. But buy one - they are an inexpensive addition to a baker's kitchen. Measure 2/3 cup of water. Add ice. Stir it around. From that, measure 2/3 cup of water (since the ice has melted a bit). Slowly drizzle in the very cold water, stirring with a large spatula after every Tablespoon of water that you add. Do not add any more water than you need to. Stop adding water when the dough begins to clump. Roll out the dough on a floured work surface. The dough should come together easily and should not feel overly sticky. Form the dough into a ball. Divide in half. Flatten each half into 1-inch thick discs using your hands. Wrap each tightly in plastic wrap. Refrigerate for at least 1 hour (or up to 5 days or in the freezer for up to 2 weeks). Proceed with the pie per your recipe's instructions. Make ahead: The dough may be stored in the refrigerator for up to 5 days or in the freezer for up to 2 weeks. Thaw overnight in the refrigerator before using.
SALLY'S PIE CRUST
Steps:
- Cut with a fork Chill before rolling
More about "sallys pie crust recipes"
HOMEMADE BUTTERY FLAKY PIE CRUST - SALLY'S BAKING …
From sallysbakingaddiction.com
4.8/5 (185)Category Pie
- Using a pastry cutter (the one I own) or two forks, cut the butter and shortening into the mixture until it resembles coarse meal (pea-sized bits with a few larger bits of fat is OK). A pastry cutter makes this step very easy and quick.
- Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) of water– since the ice has melted a bit. Drizzle the cold water in, 1 Tablespoon (15ml) at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon (15ml) added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. I always use about 1/2 cup (120ml) of water and a little more in dry winter months (up to 3/4 cup).
- Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands.
SPRINKLED EPISODE 7: PERFECTING PIE CRUST - SALLY'S BAKING ...
From sallysbakingaddiction.com
Reviews 37Estimated Reading Time 2 mins
VERY EASY HOMEMADE PIE CRUST RECIPE | BEYOND FROSTING
From beyondfrosting.com
Reviews 2Category DessertServings 8Total Time 3 hrs 20 mins
EASY TIPS FOR CREATING THE PERFECT PIE CRUST JUST LIKE THE ...
From makeitgrateful.com
Estimated Reading Time 4 mins
PIES, CRISPS, & TARTS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
SALLY'S BAKING ADDICTION - THE BEST BUTTER PIE CRUST ...
From facebook.com
100 PIE CRUST RECIPE IDEAS | PIE CRUST RECIPES, CRUST ...
From pinterest.ca
HOMEMADE COCONUT CREAM PIE | SALLY'S BAKING …
From mastercook.com
HOMEMADE COCONUT CREAM PIE | SALLY'S BAKING ADDICTION ...
From videobakery.net
Reviews 13Estimated Reading Time 1 min
THE GREAT PUMPKIN PIE | SALLY'S BAKING ADDICTION » VIDEO ...
From videobakery.net
Estimated Reading Time 1 min
RECIPES - SALLY'S BAKING ADDICTION
From pinterest.com
148 followers
59 PIE CRUST RECIPES IDEAS | PIE CRUST RECIPES, PIE CRUST ...
From pinterest.com
59 pins18 followers
FRENCH SILK PIE | SALLY'S BAKING ADDICTION » VIDEO BAKERY
From videobakery.net
Reviews 65Estimated Reading Time 1 min
SALLY'S APPLE PIE RECIPE | OLD FARMER'S ALMANAC
From almanac.com
5/5 (3)Category DessertsCuisine Pies And Pastries
KEY LIME SLAB PIE - SALLY’S CONFECTIONS
From sallysconfections.com
PIE CRUST RECIPES | MARTHA STEWART
From marthastewart.com
PIE CRUSTS | ALLRECIPES
From allrecipes.com
SALLY'S DESSERTS
From pinterest.com
ALL BUTTER PIE CRUST | SALLY'S BAKING ADDICTION » VIDEO BAKERY
From videobakery.net
HOW TO BLIND BAKE A PIE CRUST | SALLY'S BAKING ADDICTION ...
From youtube.com
QUICHE PIE CRUST - PINTEREST
From pinterest.nz
QUICHE RECIPES SALLYS BAKING ADDICTION
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love