- 1 1/2 cups all purpose flour
- 1/4 teaspoon salt
- 1 teaspoon sugar
- 1 stick butter
- 5-6 tablespoons ice water
- (plastic wrap)
- add flour, salt, and sugar to a food processor and pulse twice to mix/aerate
- cut butter into chunks and add to food processor. pulse a few times until butter is pebble-size
- add 5 tablespoons of ice water to food processor and pulse a few times. push gently (avoiding the blade!) to see if dough sticks together. if it’s too loose, add one more tablespoon ice water and pulse a couple more times.
- lay out a large piece of plastic wrap on a surface. dump contents of food processor carefully onto the middle of the plastic wrap. gather dough together into a disk, and then fold plastic wrap around it.
- refrigerate for at least 30 minutes
- lay out a large piece of parchment paper on a surface. dust some flour onto paper.
- put dough disk onto floured parchment paper. dust more flour on top.
- roll our dough to 1/8″ thick, continuously dusting with flour as needed.
- fold dough into thirds gently, and then lift dough into pie pan. unfold dough and press into pan. cut off extra dough.
- crimp edges of pie crust, or roll out extra dough and use a cookie cutter to cut into desired shapes for decorative edges. gently place decorative pieces on the pie crust to save for later. cover with plastic wrap.
- put pie pan with dough back in the refrigerator for at least 30 minutes, or overnight.
- in the mean time, start on pie filling!
- 2 cups (15oz can; 450g) pumpkin puree
- 3 large eggs
- 1 and 1/4 cups (250g) dark brown sugar
- 1 Tablespoon (15g) cornstarch
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1/8 teaspoon fresh ground pepper
- 1 cup (240ml) heavy cream
- 1/4 cup (60ml) milk (any is fine)
- 1 large egg beaten with 1 teaspoon milk
- coarse sugar
- in a large bowl, whisk together pumpkin puree, 3 eggs, and dark brown sugar. make sure any brown sugar clumps dissolve.
- add in cornstarch, salt, pumpkin pie spice, pepper, heavy cream, and 1/4 cup milk. mix well.
- refrigerate (up to overnight is fine/ maybe even better to enhance flavor!) or use immediately
- preheat oven to 350F
- pour mixture into prepared pie crust. (remove decorative crust pieces first…). if using decorative dough cut-outs, press into the edge of pie crust after adding filling. (note: some of my decorations slid off the edges in the oven. avoid this by not placing them too far over the edge!)
- in a small bowl, whisk together 1 egg with milk. brush mixture lightly over pie crust edge. sprinkle coarse sugar over crust.
- put foil or parchment paper on a baking pan. place pie on top.
- bake pie in oven for about 50 minutes, until custard is set. (middle won’t wiggle anymore)
- after about 20-25 minutes, check pie every 5-10 minutes. if crust starts getting too dark/burning, cover pie with foil and continue baking.
- after taking pie out of oven, let cool for about 3 hours on a cooling rack.
- eat immediately or refrigerate if making a day ahead.