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|Sandi in Hawaii||
Libby's Pumpkin pie, using soy milk! ( Blind bake the crust, for an extra flaky, crispy texture.)
Joined: Dec 12, 2005
Posted to Thread #12805 at 9:04 pm on Nov 29, 2008
Basic Pie Dough
Adapted from Williams-Sonoma.com
Makes enough dough for one 9-inch single-crust pie
1 1/4 cups unbleached all-purpose flour
1 tablespoon sugar
1/4 tsp. salt
1/2 cup (1 stick) cold unsalted butter, cut into 1/8" pats
3-4 tablespoons very cold water
Mix the dry ingredients, then cut in the butter. I get the best texture if I do it by hand, and cut the butter by rubbing my thumb against the other finger tips (think of the "show me the money" motion. That way, I get flat flakes of butter, not round peas.) Keep tossing the flakes with the flour, so all the flakes are coated as you do this.
Then sprinkle most of the liquid, and fold it into the flour mixture, using a silicone spatula in one hand, and your fingers of the other hand. Don't squish the dough together, just keep tossing until the liquid is well distributed. There may be a few dry crumbs at the bottom of the bowl, but it's okay.
If there's a big wet clump, cut it up with the spatula, and toss it with the drier parts of the dough.
Now here's the trick to test if you have enough liquid:
Scoop up some of the dough in one hand. Squeeze it together, then roll your thumb over it (the "money" motion again). If it crumbles, your dough's too dry and you need to add more liquid. If it rolls like a sugar cookie dough, you're good.
Dump out the crumbs (it'll kinda look like a streusel, but it's fine) onto a piece of plastic wrap, and gather up the corners, to form a disk. Pat together to a round 3/4" thick disk, making sure the edges are well formed, otherwise it'll crack when you try to roll it.
After chilling your dough for at least an hour, you are ready to roll. Take the dough out of the fridge, and let it sit for about 5 minutes to soften just a touch.
Unwrap the dough package, smoothing out the plastic wrap. If your plastic wrap is a square, center the dough on the square. Fold each corner in diagonally, leaving an inch around the edge of the dough. If you've done this correctly, you should have a plastic square that's bigger than your dough round, but all the edges should be a fold.
Get your rolling pin, and push it down in the middle of your dough. Not too hard - just enough to make an indentation. Do this two more times, so that you have three little troughs. Turn the dough 90º, and make three more troughs. This will enlarge your dough a little, plus it'll soften the dough up so you can start to roll.
Roll the dough, still in the plastic, turning a little each time, until the dough is as big as your plastic wrap.
By leaving the dough in the plastic wrap, you use the folds to contain the edge of the dough, so even if it starts to crack, it'll seal back up, since it's contained in the plastic.
THEN unwrap the dough from the plastic, and place it on a floured surface, flour the top, and roll away, until it's big enough for your pie pan.
Place the dough into your pie pan. Lift the edges, and let the dough fall into the corners instead of streching it. Trim the dough 1/2" from the edge of your pie dish. Fold the edge under, leaving a high rim, then crimp. Place the pie dish into the fridge to chill at least 15 minutes.
Preheat the oven to 375º. Cut a circle of parchment larger than your pie dish, and have some rice, beans or pie weights ready.
When the oven is hot, place the parchment circle onto the dough, and fill with the rice, beans or weights.
Place the lined pie dish into the oven, and blind bake for about 15 minutes. Remove the parchment with the weights, then bake an additional 5 minutes, until golden.
Meanwhile, prepare the filling:
Pumpkin Pie filling
Adapted from Libby's verybestbaking.com
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk (or 1 1/4 cups soymilk)
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour the mixture into the baked pie shell.
BAKE an additional 45 minutes. If the edges of the crust start to get brown, create a foil shield to prevent further browning. (To create the sheild, fold a foil square into quarters. Cut two concentric circles - one for the outer edge, and another one for the inner edge, then unfold.
Bake until knife inserted near center comes out clean. Or shake the pie - if the center still jiggles like a liquid, keep baking.
Cool on wire rack for at least an hour, if you can :)
Serve immediately or refrigerate. Top with whipped cream before serving.
Other messages in this thread:
- 12805. Best Thanksgiving Recipes of 2008 - What were your favorites? [NT] - Traca - 1:13am on 11/29/08 (59)
- Heavenly Flour-Bread Rolls [LINK] - Traca - 1:20am on 11/29/08
- Roast chicken with lots of caramelized onions and garlic - - Meryl - 1:31am on 11/29/08
- Oh my, that sounds wonderful! [NT] - LisainLA - 2:00am on 11/29/08
- Cauliflower cheddar horseradish gratin and [LINK] - SusanKentfieldCa - 1:33am on 11/29/08
- Mmmmm, Susan! This looks fantastic! Bet it would be good with a roast beast!! [NT] - Heather_in_SF - 7:38am on 12/03/08
- copied---I have to bring a side dish for a prime rib dinner and I think this is it. [NT] - AngAk - 8:34pm on 12/03/08
- Fav. Thanksgiving Recipe: C.I.'s dry salt brined turkey - Stephanie-Oh - 1:37am on 11/29/08
- REC: Brussels Sprouts with Pancetta and Garlic - judy-mass - 1:48am on 11/29/08
- I saw Rachel RAy make this yesterday and it looks sooo...yummy.NT [NT] - elaine - 6:28am on 11/29/08
- And I was going to post my fav was our "Roasted Brussel Sprouts with Bacon and Onions":) [NT] - deb-in-MI - 10:29am on 11/29/08
- Yum! Tried this tonight and will make again, thanks for posting - suz - 11:32pm on 12/02/08
- Rec: Yams with Rosemary and Garlic - judy-mass - 1:51am on 11/29/08
- oh my, I love savory yams for a change from very sweet. [NT] - AngAk - 9:11pm on 12/01/08
- Wigs Pumpkin Praline Pie...no leftovers :( ...and is was only Ed an me [LINK] - Michael in Sarasota - 2:14am on 11/29/08
- Marc's Cranberry Sauce - Earnie - 5:01am on 11/29/08
- Yeast Rolls - Earnie - 5:07am on 11/29/08
- And Richard's Russian Potatoes - NT [LINK] - Earnie - 5:08am on 11/29/08
- Apple pie- combo of Julia Child piecrust and my sisters filling..see below - elaine - 6:37am on 11/29/08
- Broccoli and Cauliflower Flan and Chocolate Panforte Candies- both excellent! - CynUpstateNY - 12:23pm on 11/29/08
- cyn, how long do you bake the flan? sounds like a fabulous vegetarian side dish. [NT] - AngAk - 9:21pm on 12/01/08
- Butterscotch Yams from Pat No Cal and Olga's Mushroom Rolls - KC_ - 1:52pm on 11/29/08
- Thank you KC, I'm glad you enjoyed the yams. [NT] - Pat-NoCal - 2:05am on 11/30/08
- New York Times Rich Corn Bread Dressing [LINK] - Marianne - 3:22pm on 11/29/08
- And CI's Upgraded Green Bean Casserole. Use fresh green beans and so much better than canned cream [LINK] - Marianne - 3:38pm on 11/29/08
- I did this one too - so simple and good! [NT] - Music City Missy - 6:10pm on 11/29/08
- I'm so glad to know that someone else did the old, boring standby's. I'm too old to change! [NT] - Marianne - 11:07pm on 11/29/08
- Standbys is why I don't have much to add - with just 3 of us... - Music City Missy - 12:14am on 11/30/08
- Venison mashed potatos and gravy recipe, please? TKS [NT] - Marianne - 2:55pm on 11/30/08
- Just posted at your post below [NT] - Music City Missy - 4:20pm on 11/30/08
- We've gone back to the stand-bys - as someone mentioned previously, I think Thanksgiving - LisainLA - 3:56pm on 11/30/08
- True for us, I've made the same dinner for years. We finally gave up on turkey, prefer - Curious1 - 5:50pm on 11/30/08
- The links is available to members only. Can someone post the recipe for Green Bean Casserole? [NT] - Traca - 2:56am on 12/01/08
- The link only works if you have a subscription. Can you repost the rec? [NT] - Julie R - WA - 3:54pm on 12/03/08
- Red: Green Bean Casserole - Curious1 - 10:40pm on 12/03/08
- ok curious... is it red beans or green beans? heehee [NT] - cheezz - 5:15am on 12/04/08
- wigs... this pie was truly awsome! It was lighter color than other pies I've made - cheezz - 5:17am on 12/04/08
- Yes, I added a few typos to my usual syntax errors. [NT] - Curious1 - 1:18pm on 12/04/08
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- These sound soooo good! [NT] - Curious1 - 5:54pm on 11/30/08
- Rec: Mushroom-Stuffed Brie en Croûte [LINK] - Pat-NoCal - 4:06pm on 11/29/08
- Carrot Pudding. This went surprisingly well with a turkey dinner. [NT] [LINK] - Joe - 5:02pm on 11/29/08
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- Joe, this looks awesome! And I just took a tour of a smokehouse...I've got 10 pounds - Traca - 2:48am on 12/01/08
- Traca, let me know how you like it. It's the lox-type smoked salmon called for here, not the flaky - Joe - 3:42am on 12/01/08
- Made it tonight... - Traca - 7:44am on 12/01/08
- Great! I'm sure the flavor was the same even if it lacked the pink stripe. I'm loving the whole - Joe - 2:58am on 12/02/08
- I agree, I love the spinach souffle base -- especially because it's gluten-free. [LINK] - Traca - 4:21am on 12/02/08
- It was 5 cups raw, but from the picture you have the situation completely under control. - Joe - 2:53pm on 12/02/08
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- Rec: John's Italian Peas & Mushrooms - dianncy1964 - 7:31pm on 11/29/08
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- Libby's Pumpkin pie, using soy milk! ( Blind bake the crust, for an extra flaky, crispy texture.) - Sandi in Hawaii - 9:04pm on 11/29/08
- I'm sorry to say that this year's T'giving was nothing special. Same food as usual, all tasty, but.. - Julie R - WA - 2:27am on 11/30/08
- Charlie's Roasted Balsamic Onions and Easy Chocolate Raspberry tart - Lana in FL - 2:45am on 12/01/08
- would you believe the Turkey Rice soup made with the leftover bones and gravy? - AngAk - 9:04pm on 12/01/08
- CI's Pumpkin Pie was awesome [NT] - MoNJ - 2:52pm on 12/02/08
- Is CI's Pumpkin Pie posted somewhere that I'm missing?Can't follow links 2 CI web site unless member [NT] - wigs - 8:33pm on 12/03/08
- here is the link to the smittenkitchen post about the pie. [NT] [LINK] - AngAk - 8:39pm on 12/03/08