I bet you’ve never seen a pumpkin pie as pretty as this one.
I also bet you’ve never been threatened by your own husband and sister, warned that if your pumpkin pie wasn’t perfect, you’d have to go out and buy them not one, but TWO grocery store pumpkin pies. On Black Friday, no less (and anyone who knows us knows we do NOT go out on Black Friday).
Meanies.
Needless to say, I did not want to go out on Black Friday. The pressure was on. After last year’s incident, I wasn’t about to try anything weird. I learned the hard way that you do not mess with pumpkin pie. So when I saw a recipe for an Old Fashioned Pumpkin Pie, I knew that was the one. The Bourbon whipped cream didn’t hurt, either (Taylor and Robin are suckers for whiskey). I hoped that if my pie was sub-par the whipped cream would be a good cover up.
But before I could even consider the pie, I had to go head to head with my arch nemesis: pie crust.
Me and pie crust got off to a bad start. And I apologize now for any harsh words directed at it in the process. Good news is we’ve kissed and made up, and I’ve finally found the One Pie Dough to Rule Them All. I am a believer. I am in love. I will never look at another pie crust again.
Thanks cousin Brookie for the tip, I bow to you, pie master!
Folks: this pie crust is amazing. It is the pie crust of my dreams. My flaky and fabulous soul mate.
Just one thing to remember: 4 ounces of butter is NOT the same as 4 tablespoons of butter. Quite different, in fact.
So I messed up. Again.
So I ended up making two crusts. Again.
So I had to wake up early on Thanksgiving morning to re-make my failed crust. Again.
But the second one was perfect. Undeniably, unequivocally, unmistakably perfect. Everything that you were ever taught about pie crusts thrown out the window. This crust is a dream to work with. Soft. Not crumbly. Easy. And no, it’s not too good to be true, it IS true.
This pie crust wasn’t just passable, it was actually pretty. Me. I made a pretty pie crust. I didn’t think it was possible, but the proof is in the pudding, er, pie filling.
Not only was the crust pretty, but the filling was fabulous. Light and spicy. So maybe I took one risk, by using fresh pumpkin instead of canned, but it really paid off. The filling was not nearly as dense and heavy as the canned counterpart. Just be sure you choose the right variety of pumpkin. I’ve heard Fairy Tale pumpkins are good. No idea what the variety we used was actually called (it came from our CSA) but it was small with slight variegated muted orange skin, and deep orange flesh. Beautiful inside and out. And it made for the perfect pie.
Pro Tip: brush your raw pie shell with an egg wash (1 egg, lightly beaten with a splash of milk or water) before adding filling. This will help keep your crust from getting soggy and negate the need to blind bake it at all.
Pie recipe from Simply Recipes via Bunkycooks.
All images and text ©Lindsay Landis / Love & Olive OilLet us know what you think!
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