After your early morning Thanksgiving turkey trot, reward yourself with an extra wide slice of this smooth & spiced homemade pumpkin pie. Pie isn’t only for dessert.
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Place flour and salt in a food processor with the dough blade and pulse until combined and aerated.
Next, add all the chilled butter and shortening. Pulse 3-4 times until it the texture looks like a pea-hazelnut size mixture. While the mixer is on, drizzle in ice cold water.
Once the mixture is combined and starts to hold it's shape, stop pulsing and finish by kneading by hand to incorporate all the flour into 1 dough ball. Form into 2 disks wrapped in saran wrap and refrigerate until firm.
Roll dough into a disk that will fit into a pie dish with a 1/2” overhang. Pinch the edges to create a decorative edge. Prepare filling pour into shell. Place on a baking sheet and encase in a foil tent.
When ready to cook, set temperature to High and preheat, lid closed for 15 minutes. Bake at High for 15 minutes.
Reduce the temperature to 350℉ and bake for 40 minutes.
Let cool for an hour and then refrigerate overnight. Enjoy!
Chef Marco’s Tip: With excess pie dough, roll out and stamp leaves with a leaf cookie cutter. Layer around the edge of pie to create a wreath look and egg wash for shine and to help seal pieces.
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