This pumpkin pie recipe is very traditional, pumpkin, eggs, evaporated milk, sugar, and spices. You can't go wrong with this filling recipe. It's moist, creamy, silky, and smooth, and the best part, it's easy to make. For this past year, I have been experimenting with different pie crusts, trying to find the perfect one. I've been searching high and low and gained a few pounds on the way. I've tried all-purpose flour vs pastry flour, butter vs shortening, sugar vs no sugar, chilling vs not chilling. What I have found over the past year is that the perfect pie crust is very subjective. There isn't one single perfect crust, but many different types to suit different palates. You may prefer flaky or crispy, salty or sweet, butter versus shortening. One thing is for certain, people definitely have strong opinions about what is the perfect crust!

Making pies has got to be one of my favorite things to bake. I love working the fat into the grains of flour, knowing that it will create tiny pockets of air between each layer of crust, is magical. I love rolling the dough, shaping it into the pan, and then using my own imagination to create a beautiful looking crust. The sweet heavenly aroma that flows and lingers in the air after it's been baking, can put a smile on the most ill-tempered.

Pies are perfect for turning your excess over-ripe fruit, or in this case, your dusty tin of pumpkin, into something magical. I love strawberry rhubarb pie, apple pie, and always have a special place in my heart for savory pies. To me, the perfect pie crust is flaky, buttery, more salty than sweet, and slightly crisp. The recipe I shared at the bottom of the post, is the best I have made yet. It has a lot of flavor, and is nice and crispy. It is not as flaky as a shortening based crust, but I prefer flavor to flake. There are many different ways to make a pie crust, and a few basics that shouldn't be altered. Below I have come up with a simplified list that should help you create your very own perfect crust!

PIE CRUST 101

All-purpose flour works just fine, but if you want a more tender crust, use a pastry flour which has a lower gluten content. 

Crusts made with butter are more flavorful, but less flaky than vegetable shortening. Lard produces the flakiest crust.

People say that some of the best crusts are made with a combination of shortening and butter.

When you cut the fat into the flour, you want it be no larger or smaller than tiny pea sized pieces. You can accomplish this with your hands, a pastry cutter, or the food processor. Be sure to keep and eye on the food processor, as it has the ability to cut the fat even smaller.

When adding water to the mixture it should be ice cold. This will keep the pieces of fat cooled and separate. The fat should also be very cold, store it in the freezer for up to an hour before using.

You can substitute some of the water for vodka, the theory is that the alcohol doesn't promote gluten formation and burns off in the heat, so you wont taste it at all.

Humidity can affect dough performance, so you may need less liquid if the air is humid.

Salt enhances the flavor of the crust. If you prefer a sweeter crust add some sugar, but make sure it's confectioners, because granulated can make the dough sticky and hard to work with.

If your dough sticks to the counter when rolling, put it between two pieces of parchment paper sprinkled with flour. To lift your dough off the counter, roll it around the rolling pin and then lift. 

Do not overwork the dough. Mix it as quick as possible and knead until dough comes together. Over working the dough will continue to work the gluten causing it to become too tough.

After rolling out the dough and placing it into the pie pan, always freeze it for 20 minutes. This will allow the dough to relax and prevent it from shrinking while baking.

Before pouring the filling into the pie crust, you can brush it with an egg wash to help the crust stay crisp.

For an extra crispy pie crust brush it with water, and for a shiny crust brush it with an egg wash.

PUMPKIN PIE RECIPE

(print)

makes one 9 inch pie

PIE FILLING INGREDIENTS

3/4 cup granulated sugar

1 tsp cinnamon

1/2 tsp salt

1/2 tsp ground ginger

1/4 tsp ground cloves

2 large eggs

1 -15oz can of pumpkin puree

1 - 12 fluid oz can evaporated milk

PIE CRUST INGREDIENTS

2 1/4 cups pastry flour

1/4 tbsp salt

1 1/2 sticks of unsalted butter, chilled

2 tbsp vodka

2 - 4 tbsp ice water

1 egg white

WHIPPED CREAM INGREDIENTS

1 cup heavy cream

1 tsp vanilla extract

1 tbsp confectioners sugar

To make the pie crust, mix the flour and salt in a large bowl. Cut the butter into tiny cubes. Add the butter to the flour and work it in with your hands until the mixture resembles coarse meal.

Add the vodka and 1 tbsp at a time of the ice water. Combine until you have a thick and fairly dry dough that just barely sticks together. Crumbly like coarse meal. 

Pull the dough together and knead lightly until slightly moistened. If the dough is too crumbly that it wont come together, add a bit more water, but do not exceed 4 tbsp. Shape the dough into a disk and wrap with plastic wrap. Place it in the fridge for 30 minutes or overnight.

Sprinkle flour onto a surface. Roll the dough into a 10 inch round circle. Too lift it up, gently wrap it around the rolling pin and lift or use a spatula, then unroll onto the pie plate. It is not a problem if the pie pastry falls apart. Just pick up the pieces and mold them to the pie plate. Shape the edges of the pie with your fingers. Place the pie shell into the freezer for 20 minutes.

Preheat the oven to 400ºF. 

In a medium bowl, mix the sugar, cinnamon, salt, ginger, and cloves. 

In a large bowl, beat the eggs with a wire whisk. Add the pumpkin and sugar mixture and whisk. Slowly add the evaporated milk, and whisk until all the ingredients are combined. Pour the pumpkin filling into the pie crust.

In a small bowl, whisk the egg white. Brush the crust with the egg wash. Place the pie in the oven and bake at 400ºF for 15 minutes, then reduce the heat to 350ºF and continue to bake for 50 minutes.

Remove the pie from the oven and let it cool for 2 hours. 

To make the whipped cream, beat the heavy cream in a stand mixer with the whisk attachment, starting on a low speed for a minute and then increasing to high for 5 minutes until you have soft peaks. Add the vanilla and sugar and continue to beat on high speed until hard peaks form. Serve the pumpkin pie with a dollop of whipped cream.

The pie can be kept in the fridge for a couple of days.