Most people are used to having either pre-baked pumpkin pies or ones made from canned pumpkin. To make a truly artisinal pie you must make as much as possible from scratch. The pumpkin and the pie shell are the two hardest parts of this truly historical pie. Introduced to the first colonist by the Wampanoag Indians at Plymouth, Massachusetts, pumpkin was probably one of the only modern traditional ingredients at the first Thanksgiving. The pie crust and the filling will be given in separate recipes, crafting a truly great crust is mandatory to the success of this dessert. I tried this recipe after reading Cooks Illustrated, the vodkamakes the dough very pliable and flaky when baked. Making the pumpkin is as easy as selecting the right type, they are called pie pumpkins, tricky right? To select the right pumpkins you will need two per pie, make sure that they are firm and brightly colored, look at the stem to make sure they are fresh. Here are the keys to the best pumpkin pie ever!
Vodka Pie Crust
2 1/2 cups unbleached all purpose flour (12 1/2 ounces)
1 tsp salt
2 TBS sugar
12 TBS cold unsalted butter, cut into 1/4″ slices
1/2 cup solid cold shortening, cut into big pieces
1/4 cup cold vodka
1/4 cup cold water
- Process 1 1/2 cups of the flour, the sugar, and the salt in thefood processor just until combined.
Add butter and shortening and process until dough starts to collect in lumps, resemble cottage cheese, and all flour is coated (about 15 seconds).
Scrape processor bowl with spatula and redistribute dough around blade.
Add remaining flour and pulse until mixture is evenly distributed and the mass has been broken up, 4 to 6 quick pulses. Empty mixture into bowl.
Sprinkle vodka and water over mixture. Use rubber spatula to fold and mix, pressing down on dough until it is slightly tacky and sticks together.
Divide into two balls, wrapping each in plastic wrap and pressing into 4″discs. Refrigerate at least 45 minutes, or up to 2 days. Extra freezes well.
Use plenty of flour when rolling out; don’t worry as much as you would with typical dough that using too much flour will make it tough. It will be fine. Don’t worry if it’s really moist. Will be more pliable.
Best Ever Pumpkin Pie -by Joseph V. Fasy
1 1/2 cups mashed pumpkin
1 cup granulated sugar
1 2/3 cup evaporated milk
3 eggs, beaten
1 1/2 teaspoons siagon cinnamon
1/2 teaspoon fresh grated nutmeg
1/2 teaspoon ginger
1/2 teaspoon allspice
1/2 teaspoon cloves
1/2 teaspoon of salt
1 9 inch pie crust
Preheat oven to 450 degrees
Mix all ingredients until smooth don’t whip
Pour into crust and bake at 450 degrees for 15 minutes
Reduce heat to 325 degrees and cook for 45 minutes until done. Tear off two strips of aluminium foil and wrap crust last 20 minutes to keep from browning too much.