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Pumpkin Pie
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Ingredients
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Yield: Makes 6 to 8 servings
Ingredients
1 1/2 cups flour
3/4 cup cold unsalted butter, cut into small cubes
3/4 teaspoon salt
2 tablespoons ice water
Ingredients
1 (15 oz.) can pumpkin
1 1/2 cups heavy cream
3/4 cup sugar
2 large eggs
1 teaspoon cinnamon
1/2 teaspoon ginger
1/8 teaspoon salt
1/8 teaspoon ground cloves
Ingredients
1 egg yolk
Ingredients
1 1/2 cups flour
3/4 cup cold unsalted butter, cut into small cubes
3/4 teaspoon salt
2 tablespoons ice water
Ingredients
1 (15 oz.) can pumpkin
1 1/2 cups heavy cream
3/4 cup sugar
2 large eggs
1 teaspoon cinnamon
1/2 teaspoon ginger
1/8 teaspoon salt
1/8 teaspoon ground cloves
Ingredients
1 egg yolk
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Preparation Method
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1. In a medium bowl, combine flour, butter and salt with fingertips and palms until butter is fully incorporated.
2. Add ice water and gently knead until just combined.
3. * Flatten out into a 6” circle, wrap in plastic wrap and chill for at least an hour.
4. Position oven racks to #2 and #4. Preheat Wolf oven in CONVECTION BAKE at 375°F (191°C).
5. Remove crust from Sub-Zero refrigerator and roll out on floured surface with rolling pin until it is a 14” circle.
6. Fit dough into 9.5-inch glass or ceramic pie dish. Fold edges of dough under the rim and crimp with fingers to make a decorative edge.
7. Line shell with foil and fill with either dry beans or dry pasta. Place pie dish on Rack 2 in center of oven and bake 20 minutes.
8. Remove pie crust from oven and remove foil with beans. Prick with a fork.
9. Return to the oven on Rack 2 and bake another 2 minutes.
10. Brush crust with egg yolk and bake another 2 minutes on Rack 2.
11. Meanwhile, combine all ingredients for pie filling in a large bowl with a whisk.
12. When shell is done, pour filling into shell. Place back in oven on Rack 4 and bake 1 hour or until the filling moves like gelatin when lightly shook.
13. Allow to cool completely before slicing.
2. Add ice water and gently knead until just combined.
3. * Flatten out into a 6” circle, wrap in plastic wrap and chill for at least an hour.
4. Position oven racks to #2 and #4. Preheat Wolf oven in CONVECTION BAKE at 375°F (191°C).
5. Remove crust from Sub-Zero refrigerator and roll out on floured surface with rolling pin until it is a 14” circle.
6. Fit dough into 9.5-inch glass or ceramic pie dish. Fold edges of dough under the rim and crimp with fingers to make a decorative edge.
7. Line shell with foil and fill with either dry beans or dry pasta. Place pie dish on Rack 2 in center of oven and bake 20 minutes.
8. Remove pie crust from oven and remove foil with beans. Prick with a fork.
9. Return to the oven on Rack 2 and bake another 2 minutes.
10. Brush crust with egg yolk and bake another 2 minutes on Rack 2.
11. Meanwhile, combine all ingredients for pie filling in a large bowl with a whisk.
12. When shell is done, pour filling into shell. Place back in oven on Rack 4 and bake 1 hour or until the filling moves like gelatin when lightly shook.
13. Allow to cool completely before slicing.
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