I’ve got two sets of pictures for everyone today. The first was the pumpkin pie I made at home for mel & I. Pretty standard, nothing too out of the ordinary.
The second time I made this though, was for an order at work. Now, I know the first pie looks pretty, but at the bakery I don’t want things to just look pretty, I want them to look professional. This is why I did something funky with the crust. Shame I didn’t have a proper camera with me for it. Still, the basic recipe is exactly the same. The only real difference here, is that the second pie shell took me double the time to assemble, was completely worth it though. Unfortunately I wasn’t around to see the customers face, but my boss gave me some pretty good feed back.
Here you can see the assembly of the shell, not too complicated. Below is what it looked like filled & baked.
Pretty neat huh?
Ingredients, pie shell:
– 400g (2.5 cup) flour
– 1/4 tsp salt
– 125g (0.5 cup) unsalted butter, cold & cubed
– 60 to 90ml (4 to 6 tbs) cold water
Directions, pie shell:
1. combine all the ingredients blender & pulsate until it starts to come together.
2. remove, form a ball, wrap & refrigerate for two hours.
3. remove from the fridge & roll out to about 0.25in thick.
4. line a greased pie tin with the dough & trim off the edges.
5. blind back for 13 to 15 minutes @ 218°C, remove the weights & then continue to bake for another 5 to 7 minutes or until lightly golden.
– 180g (0.75 cup) pumpkin puree
– 40g (2 tbs) dark brown sugar
– 70g (4 tbs) sugar
– 2 eggs
– 125ml (0.5 cup) heavy cream
– 1/4 tsp ginger
– 1/4 tsp cardamom
– 1/8 tsp cloves
1. combine all the ingredients in a bowl, beat until smooth & then pour into the hot pie shell.
2. bake for 30 minutes @ 176ºC or until the middle stops to wiggle.
*** as you saw in the two different kinds of pictures, there are different ways you can arrange your pie crust. What I did for the pictures taken with my phone, was to line a spring form cake tin with baking parchment. I then cut a disc of pie dough using the base of the tin as a template & then lined the bottom of the tin with it. Afterwards, I continued to cut discs of dough (about the size of a silver dollar) and arrange them around the edge, slightly over lapping. The baking times stayed the same, it just gave a different feel to the pie.
… for more recipes from us, check out our archives.