Butternut Squash Pie

By á-2596

Ingredients

• For the crust:
• 1 1/4 cups all-purpose flour
• Scant 1/2 teaspoon salt
• 2 tablespoons solid vegetable shortening, chilled
• 5 tablespoons cold unsalted butter, in 5 pieces
• 4 teaspoons beaten egg from 1 large egg
• For the filling:
• 2 large eggs plus 2 egg yolks
• 1 1/2 teaspoons vanilla extract
• 1/2 cup dark brown sugar
• 1/4 cup granulated sugar
• 1/4 teaspoon fine sea salt
• 1 1/2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• Pinch cayenne pepper
• 1 1/2 cups roasted squash purée, packed (see below)
• 1 1/4 cups heavy cream

Preparation

Step 1

1 1/4 cups heavy cream
1. For the crust: Combine flour and salt in food processor bowl, and pulse. Remove lid, scatter vegetable shortening and butter over surface, and pulse 5 or 6 times.



2. Combine beaten egg and 3 tablespoons ice water. Pulse liquid into dry ingredients, continuing until mixture is evenly moist and dough looks curdy, 10 seconds. Turn onto work surface, and press firmly into disc, adding drops of water if dough feels dry. Wrap in plastic wrap and refrigerate at least 30 minutes or overnight.
3. Roll dough into 15-inch round on lightly floured surface, and fit into shallow 9-inch pie pan. Trim and crimp edges. Refrigerate 1 hour. Meanwhile place large pizza stone on lowest rack in oven, and heat at 425 degrees for 1 hour.
4. Line chilled pie pan with aluminum foil and fill with dried beans or pie weights. Bake 25 minutes. Remove foil, and bake until crust dries out and crimped edges begin to color, 3 to 5 minutes. Lower heat to 325.
5. While crust bakes, prepare filling: combine eggs, vanilla, sugars, salt and spices in food processor, and process until smooth. Add squash purée, and process until smooth. With machine running, pour in heavy cream, and process to combine. Scrape filling into hot prebaked shell, and bake on pizza stone until filling is set 2/3 in from perimeter and center still jiggles, about 30-40 minutes. Remove from oven, and cool to room temperature on rack. Garnish with whipped cream, candied squash and ginger relish if desired. Serve.
Squash Puree
Yields 3 cups
2 3 1/2- to 4-pound butternut squashes, scrubbed
Grapeseed oil spray
1. Heat oven to 350 degrees. Line a 12-by-15-inch rimmed sheetpan with aluminum foil, and spray with grapeseed oil. Trim off stem end, then cut through squashes horizontally where bulb begins. Reserve bulb for another use. Cut squash necks in two lengthwise. Slice into 1-inch sections and arrange on sheet pan.
2. Bake, turning occasionally, until squash is tender and beginning to caramelize, 1 to 1 1/2 hours. Cool slightly, trim skin away with paring knife, and force flesh through food mill. Use immediately in pie or place in plastic container with lid, and refrigerate up to 4 days; freeze up to 2 months.