Make a perfect Pumpkin Pie

 

A dish with sweet and savory mixture placed on a lining shallow container with pastry. If you want, the iconic comfort, classic, the fat, the fruit, the texture, the crust, all in one then, pie has it all.

Make a Perfect Pie

The thing with pie is you really have to nail the pie crust. And don't be intimidated. It seems like it's something if it seems like it's something that's gonna be difficult to work with. But honestly, it's just three things Fat, flour and water.and Just stick to butter or a solid fat. Butter is not only gonna give you a great flavor, but a great texture And if you're gonna do all this work, you want it to taste as good as it possibly can. So.  to do that, we added a egg yolk into our water. We found it really gives it just, like, that added richness that you really, really want when you're going for kinda that ultimate holiday pie. And also add ice water to our egg yolks. Literally, be taking the tablespoons of water from a cup of ice water just to make sure that your water's as cold as it possibly can be. As you know, always add salt to everything that you do, including sweets, because it is a flavor enhancer. Then put in cold, cold, cold cubed butter to keep everything as cold as possible always. So go in, and don’t use your palms use your fingertips as much as you can because your palms are warmer than your fingertips. So you're just really trying to take the big chunks of butter and rub them into the flour. coat the flour with the butter. And all the butter, is pretty well incorporated in the flour, then ready to add my liquid. as we can,

incorporate the liquid with the fat. go to the drier bits of the bowl and incorporate more of that egg yolk water mixture.

How you can test.  that is you put some together in your palms, and if it's staying together in a little dough ball, then you're good to go.

So once all the liquid's incorporated, dump it out onto our clean work surface, and start to bring it together Get it into a nice wall, if you will. There's no dry floury bits,

there's nothing crumbling off of it.It's gonna be a lot easier if you make it into a disc.

It's gonna be much easier to roll it out into a circle later.

Now, wrap it up with cling film, and put it back in the fridge and let it chill out for a second. This is gonna let the flour and everything relax. So the thing about pie crust

is it gets harder to work with the warmer that it is.

So if your fat is getting really, really warm, it's gonna be hard to roll out and work with. And what you're gonna first do, flour the surface,

so you're gonna flour the top of the pastry dough. Kind of push down on the dough

starting from the bottom to the top, and smush, smush, smush. And it just kind of spreads the dough out before you start rolling.Every now and again, we're gonna give the dough a quarter turn. That's just gonna help ensure that we have a nice, round dough, and it's also gonna make sure that we're double-checking that our dough

is not sticking to the surface that we're working on. Always smush the cracks back together whenever you see a big one forming, 'cause it's only gonna get worse. You wanna roll it out, to an eighth of an inch. Roll it out way bigger than your pan is.You can put your pan over the pie crust to make sure that you have enough.

So the easiest, safest way to move it  to roll it up on your rolling pin.

If it's not sticking to anything. Voila. We don't want to stretch or tear the dough out.

And then lift the edges and almost lower down in there. And then use knuckles to push it into the corners. And then any big seams, just kinda press them out

so they're not overlapping or anything. You want a really clean side.

So first, go around, and just kind of tuck this excess under. And so you have one kind of cohesive wall to work with, if you will. And now, we're gonna go and crimp. So use  knuckle of your left hand or right hand and the index finger and thumb

of your other hand. And just go in, and pinch in. So once it's crimped, we're gonna chill it down. And we want it to be as cold as humanly possible before we throw it into a super hot oven.

Delicious Filling of pie

So now that we have a crust, let's talk pumpkin filling. So when it comes to dairy,  we're looking at a lot of different recipes, a lot of them have sweetened condensed milk, evaporated milk, and then some combo of fresh dairy as well.

But why not just use a fresh product? So we to go with half-and-half.so add pumpkin puree and add the dark brown sugar just giving us a little bit of that molasses flavor. Give it a lit bit of vanilla for that flavor enhancer, three eggs, and one egg yolk.. And then just whisk this until it's completely smooth And it's gonna be, like, this really nice, gorgeous custard. So what we're gonna do is pre-bake the pie shell. And then just pour the crusted mixture in it and give it instant heat.

Roasting pumpkin filling

cut it up in big chunks and get these chunks onto a baking sheet and after that through the flush of the pumpkin into a food processor and add sugars, eggs, heavy cream, vanilla and salt give it a whiz then pour that into pre-baked crust. The roasted pumpkin pie is ready to eat.