Classic Pumpkin Pie

By mirandavoegeli

Ingredients

• All-Butter Pie Dough:
• 1 1/4 cups flour
• Pinch of salt
• 1 stick cold unsalted butter, cubed
• 1/4 cup ice water
• Pie Filling:
• 4 large eggs
• 3/4 cup sugar
• 1 tablespoon cornstarch
• 2 teaspoons cinnamon
• 1/4 teaspoon cloves
• Pinch of salt
• One 15-ounce can pumpkin puree
• 1/2 cup heavy cream

Details

Servings 1
Adapted from foodandwine.com

Preparation

Step 1

Make Pie Crust:

In food processor, pulse the flour with the salt. Add the butter and pulse until the size of peas. Drizzle in the water and pulse until the crumbs are moistened; turn out onto a work surface. Gather into a ball, flatten, wrap in plastic, and refrigerate 30 minutes.


Make the Pie:

Preheat the oven to 350. On a lightly floured surface, roll out the pie dough to a 13-inch round a scant 1/4 inch thick. Fit the dough into a 9-inch glass pie plate and trim the overhang to 3/4 inch. Fold the dough under itself and crimp decoratively; refrigerate the pie shell for 10 minutes.

Line the pie shell with foil and fill with pie weights or dried beans. Bake in the center of the oven until nearly set, about 25 minutes. Remove the foil and weights and bake until the crust is pale golden, about 10 minutes. Let cool slightly.

In a medium bowl, whisk the eggs with the sugar, cornstarch, cinnamon, cloves and salt until smooth. Whisk in the pumpkin puree, then the cream. Working near the oven, pour the filling into the crust. Bake for about 45 minutes, until the custard is set. Let the pie cool on a rack.