Friday, November 16, 2012

The Perfect Pumpkin Pie and the Flakiest Pie Crust Ever

As long as I can remember, Thanksgiving has been my favorite holiday.

Here is a short list why:

  • Pumpkin flavored EVERYTHING
  • My grandparents come in to celebrate with us
  • I love how every part of the Thanksgiving dinner is the same every year. Tradition is great.
  • Pumpkin is the best flavor
  • I am allowed to eat as many carbs as I want on that glorious day
  • The Macy's day parade is so much fun to watch! I always love the dancers.
  • Pumpkin rolls are a family tradition
  • We always put the Christmas tree up the day after Thanksgiving
  • Two words: BLACK FRIDAY
  • As long as I can remember, I've gotten to help my mom cook Thanksgiving dinner.
And last, but certainly not least: The Pumpkin Pie. 


I capitalized the name because The Pumpkin Pie is so gloriously delicious that it deserves to be capitalized. 

The Pumpkin Pie is so smooth and perfect, held in a deliciously flaky pie crust that begs you to eat one more slice (I always find it is best to obey The Pumpkin Pie). 

The Pumpkin Pie is perfect ("Those are really... good alliterations!" Okay, excuse the Princess Diaries reference).

The Pumpkin Pie uses my favorite flaky pie crust, brought to us by America's favorite baker, Martha Stewart. The trick is the ice-cold water. 

Perfect Flaky Pie Crust

Yield: 1 single crust 9-inch pie 

1 1/2 cups flour
1 tbsp sugar
1 tsp salt
9 tbsp butter (1 stick plus 1 tbsp), chilled and cut into 1 tbsp cubes
1/4 cup plus 1 tbsp ice-cold water

1. In a large bowl, whisk together flour, sugar, and salt. 

2. Using a pastry cutter, cut in the butter until the mixture resembles crumbs.

This is a pastry cutter. 

3. Slowly add the water while cutting until it's incorporated and flaky but sticks together. 

4. Form into a ball with your hands and flatten slightly so it's a disk shape. Wrap in plastic wrap and refrigerate for at least an hour, up to 1 day. You can freeze it for up to a month, as long as you thaw it for 24 hours in the fridge before using. 

5. Roll it out and transfer to a pie pan. Cut the extra on the edges of the pie pan. "Fork" the crust. Preheat oven to 425 F. Refrigerate pie crust for 15 minutes while the oven is heating. 

6. Bake for 15 minutes, making sure to puncture the crust with a fork if it gets puffy while it's baking. 

The Pumpkin Pie

3/4 cup sugar
3 tsp pumpkin pie spice
2 eggs
1 (15 oz, or 1 3/4 cup) can of pumpkin puree
1 (12 oz) can of evaporated milk
1 recipe of the Perfect Flaky Pie Crust

1. In a large bowl, beat the two eggs with a whisk. In a separate bowl, whisk the two dry ingredients. 

2. Add the sugar mixture to the eggs. Whisk. Add the pumpkin and whisk.

3. Slowly pour the evaporated milk into the pumpkin mixture and whisk until thoroughly incorporated. 

Unbaked The Pumpkin Pie still looks delicious. 

4. Pour into prepared pie crust and bake at 425 Fahrenheit for 15 minutes. Reduce temperature to 350 Fahrenheit and bake for 40-50 more minutes, or until a toothpick inserted in the middle comes out clean. 

I'll cover up that toothpick hole with fresh whipped cream. 

5. Cool completely and top with fresh whipped cream.