Silky Pumpkin Pie

How to Make Custardy Pumpkin Pie:

First, in every recipe, especially simple ones, high-quality ingredients make all the difference in the final product. Believe me when I tell you this is the time to skip everyday grocery store butter and opt for high-quality, European-style, grass-fed butter. This butter is brighter yellow and gives you a much richer flavor. So, grab your European butter and food processor, let’s start baking!

1. Make the Flaky Pie Crust. Start by placing your flour, sugar, and salt into the food processor and pulsing them a few times until mixed. Now, add your cubed butter. The key to this flaky crust is COLD ingredients. So, be sure to cube your butter ahead of time and let it chill in the freezer for a few minutes before you start baking. Once the butter is in, turn the food processor on for just a minute until you see roughly pea-sized clumps of butter. Then, use the pulse setting while you slowly stream in ice water. Stop once a rough, crumbly dough starts coming together.
   Sprinkle flour on a cutting board or directly on your countertop, and then turn the pie dough out of the food processor. Begin pressing the crust into itself. While you bring the crust together, stack it in layers and press them together. This creates lamination in the dough, giving you a beautiful, flaky crust. Finally, form the crust into a rectangle, wrap it in plastic wrap, and stick it in the fridge to chill for at least one hour.
2. Roll out the pie crust. After the pie crust dough has rested for at least an hour, pull it out of the fridge and get ready to roll it out. This is where that OXO pastry mat comes in handy, but any floured surface will work for this step. Cut your curst in half (rewrap half and put it back in the fridge), then roll it out to about a ten-to-twelve-inch circle.
   Once you’ve created your circle, gently place the crust into the bottom of your pie dish, letting the excess dough hang slightly over the edge. Crimp the edges and place a piece of parchment paper with pie weights in it.
3. Par-bake your pie crust. Since the custard filling is very liquidy, it is essential that you partially bake your pie crust before adding the filling. Pie weights stop the crust from inflating during the baking process.
4. Mix together your filling ingredients. In a large bowl, whisk together all of your pie filling ingredients. Once the crust has partially baked, remove it from the oven, remove the pie weights and parchment paper, and carefully pour in the filling.
5. Give it a low, slow bake. For silky smooth results, you’ll want to bake it low and slow. After the pie crust has par-baked at 400 degrees, you’ll return the pie to the oven and reduce the temperature to 300 degrees and let the pie bake for one hour.
6. Let cool and serve! To limit cracks in your pumpkin pie, you can open the oven door and slowly let the pie come to room temperature. If you’re topping the pie with a meringue or other pie topping, there’s no need to worry about cracks. Either way, it is important to let your pie come to room temperature and cool for at least 4 hours before serving. If you like your pie cold, like I do, you can put it in the refrigerator after it has completely cooled.
7. Top with meringue iIf you decide to make a meringue topping with your reserved egg whites, add in desired pattern or dollop on top of the pie. If you’re feeling adventurous, use a kitchen torch for a toasted meringue!