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Libby's Pumpkin pie, using soy milk! ( Blind bake the crust, for an extra flaky, crispy texture.)

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Joined: Dec 12, 2005

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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.


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