Traditional Pumpkin Pie with a Fluted Crust

By á-159368

From Martha Stewart

Ingredients

• Pate Brisee:
• (makes enough for one 9-inch deep dish piecrust)
• 2.5 cups all-purpose flour
• 1 tbsp. sugar
• 1 tsp. salt
• 8 oz. (2 sticks) cold unsalted butter, cut into 1/2-inch cubes
• 3-4 tbsp. ice water
• Pie Filling:
• 1 can (15 oz.) solid-pack pumpkin
• 3/4 cup packed light-brown sugar
• 1 tbsp. cornstarch
• 1/2 tsp. coarse salt
• 3/4 tsp. ground cinnamon
• 3/4 tsp. ground ginger
• 1/4 tsp. freshly grated nutmeg
• 1 tsp. pure vanilla extract
• 3 large eggs
• 1 can (12 oz.) evaporated milk
• All-purpose flour for surface
• Ground cloves
• Whipped cream, for serving

Details

Servings 12
Preparation time 60mins
Cooking time 120mins

Preparation

Step 1

Crust:

1. Pulse flour, sugar, and salt in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow, steady stream until mixture just begins to hold together.
2. Shape dough into a disk, wrap in plastic, and refrigerate 1 hour or up to 3 days (or freeze for up to 1 month); thaw in refrigerator before using.

Filling and Pie Assembly:

1. Preheat oven to 375 dF. On a lightly floured surface, roll dough disk 1/8 inch thick, then cut into a 16-inch circle. Fit circle into a 9-inch deep dish pie dish, leaving 1-inch overhand. Fold edges under.
2. Shape large, loose half circles at edge of dough, then fold into a wave-like pattern to create a fluted edge. Prick bottom of dough all over with a fork. Freeze for 15 minutes.
3. Cut a circle of parchment, at least 16 inches wide, and fit into pie shell. Fill with pie weights or dried beans. Bake until edges of crust begin to turn gold, about 15 minutes. Remove pie weights and parchment. Bake until golden brown, 15-20 minutes more. Transfer to a wire rack, and let cool.
4. Meanwhile, whisk pumpkin, sugar, cornstarch, salt, cinnamon, ginger, nutmeg, vanilla, eggs, milk, and pinch of cloves in a large bowl.
5. Reduce oven temp. to 325 dF. Transfer pie dish to rimmed baking sheet, and pour pumpkin mixture into cooled crust. Bake until center is set but still a bit wobbly, 50-55 minutes. (If crust browns too quickly, tent edges with strip of foil). Let cool in pie dish on wire rack. Refrigerate until well-chilled, at least 6 hours (preferably overnight). Serve chilled with whipped cream.