![]() In a large bowl, whisk together the pumpkin, brown sugar, eggs, half-and-half, spices, and salt until smooth. While the pie shell is cooling make the filling. Lower the oven temperature to 350 degrees F. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Remove from the oven and lift sides of the parchment paper to remove the beans. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. On a lightly floured surface, roll the dough with a rolling pin into a 12-inch circle about 1/8-inch thick. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.įorm the dough into a disk, wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour. ![]() ![]() Add the egg and pulse 1 to 2 times don't let the dough form into a ball in the machine. Add the butter and pulse until it resembles yellow corn meal mixed with bean-sized bits of butter, about 10 times. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.Īlternatively, make the dough in a food processor. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean-sized bits of butter. In a medium bowl, whisk together the flour, sugar, and salt.
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