The best pumpkin pie I’ve ever made is from the Martha Stewart’s Baking Handbook and I’m not even going to try to make a better recipe. That baking book is literally my baking bible and I highly recommend buying if you see it. I do deviate from the crust recipe and opt hand mix my dough vs use a food processor. You should use high quality, low water content butter such as Irish butter. Since I wasn’t able to find unsalted butter I just omitted the salt from the recipe and it still turned out great. I also used fresh pumpkin because we grew so many in our yard this year! Fresh pumpkin tends to have more moisture that canned so either add a little cornstartch or strain the roasted pumpkin puree for a second.
- 2 1/2 cups of All Purpose flour (I have done whole wheat, its a bit courser and mealy vs flaky, but still turns out!)
- 1 tsp salt
- 1 cup Irish butter, unsalted (if you can’t find unsalted omit the salt and use salted butter, it’ll be fine)
- 1/4 c ice ice cold water
Mix the flour and salt. Dice the cold butter into small pieces. Combine a bowl using your fingers to rub or crumble the butter into the flour. Once you’re hand are tired, but there are still visible chunks of butter, stir in the ice water with a spoon. Combine until it resemble a dough. Increase your water if needed 1 tablespoon at a time. Divide into 2 piles. Wrap and freeze for 30 minutes. Roll out 1 at a time. Add to a 9 inch pie crust and return to the freezer. Preheat oven to 375. once oven is hot take out pie crust from freezer, poke holes into it with a fork all over. Place parchment over crust with 1 inch overhang. Put pie weights or dried beans on top of parchment paper. Bake for 15 minutes. Take out, remove parchment and pie weights. Return to oven for 15 to 20 minutes until lightly brown and fully cooked. Be sure it cools down to room temperature before adding filling. Be better than me and trim the pie crust evenly or pinch the edges.