Pumpkin pie is one of the traditional pies that are served during the winter months. Pumpkins are usually picked in October and are in abundance. Making Thanksgiving and Christmas desserts a special treat with these seasonal vegetables.
The first step in making a great pumpkin pie is starting out with a delicious and flaky crust. A pie crust can be store bought. SuperValu has them available all year round in the freezer section. These crust are easy to make and very convenient. Although one is obtainable with a quick trip to Winona’s grocery store there is nothing better than a homemade pie crust. So let’s start now and prepare a tasty pie crust.
• 1 cup of all purpose flour
• 1/3 cup of Crisco shortening
• ½ teaspoon of salt
• 3 tablespoons of cold water
1. In a medium bowl mix together the flour, salt and shortening together. Use the dough hook attachment from your electric mixer.
2. Allow mixer to knead the ingredients until they start to resemble dough.
3. Make sure that all the flour is mixed well. If not add one tablespoon at a time, the cold water to the dough. Using the mixer knead the dough again until all the flour is moistened.
4. When the dough is completely mixed it will start to lift from the sides of the mixing bowl.
5. Take the dough from the mixing bowl and form a ball.
6. Place the dough ball on a lightly floured surface. Lightly dust the top of the dough ball too.
7. Then reshape the ball into a flattened round shape. Flatten it to approximately ½ an inch in thickness.
8. Wrap the dough form in plastic wrap and refrigerate. Allow the dough to cool for 45 – 60 minutes. The dough needs to be cold and firm to the touch. But, it also needs to be pliable as well.
9. Once the pie crust dough is cooled remove it from the refrigerator and place it on a lightly floured surface again.
10. Flour your rolling pin well. This will prevent the pie crust dough from tearing and sticking when you roll the dough out.
11. Now roll the pie crust out. Start in the center and work outwards in four directions. This will ensure the dough thickness will remain even as you work it.
12. Lift the dough and sprinkle a little flour onto the counter you are working on.
13. Place the dough back down moist side down. Now continue to roll the dough the same as before until it is the thickness needed. (Roughly a ¼ of an inch in thickness.)
14. Reminder: When rolling the dough out make sure that it is at least 2 inches wider than the pie pan you are using. (9 inch pan – rolled out dough should be 11 inches in circumference.)
15. With a floured hand gently rub your hand across the top of the dough.
16. Then, fold the rolled out dough gently in half and then in half again.
17. Carefully lift the dough into your pie pan. Place the point of the folded dough right into the center.
18. Then carefully undo the first fold and then the second. The pie crust will drape over the sides. Use this excess to your advantage.
19. Now take an 8 inch pie pan out and very slowly press it into the 9 inch pie pan with the dough. This will ease the dough down into the pan so it fills the 9 inch pie pan perfectly.
20. Trim the excess dough from the edges. If your pie pan is ribbed use your fingers to gently press the dough down to form the ribbon look that is so popular. Wet your fingers slightly if the dough seems to stick to your fingers. If the pie pan rim is smooth then use your fingers and pinch the dough upwards to form small peaks. Do this every half inch until the pie crust rim looks professionally designed.
21. The pie crust is now completed. And you are ready to fill it with your pie filling.
This recipe is split out into three parts due to its length. Look for the next two installments for the pumpkin pie filling recipe as well as the pumpkin pie topping recipe. The pie filling and topping recipes will also be available today so you won’t have to wait to bake this seasonal pie.