How to make Polka Dot Pumpkin Pie
Provided by @MakeItYours
Number Of Ingredients 21
Steps:
- Make the dough: Pulse the flour, shortening, sugar, vinegar and salt in a food processor until it looks like fine meal. Add the butter and pulse until it is in pea-size pieces. Sprinkle in ¼ cup ice water and pulse until the dough starts coming together. Pinch the dough with your fingers; if it doesn't hold together, add up to 4 more tablespoons ice water, 1 tablespoon at a time, and pulse again.
- Divide the dough between 2 sheets of plastic wrap and pat each into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or preferably overnight.
- Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate and fold the overhanging dough under itself. Pierce the bottom and sides all over with a fork. Roll out the other disk of dough; cut into small circles with a cookie cutter and place on a parchment-lined plate. Refrigerate the pie crust and the circles at least 1 hour or overnight.
- Preheat the oven to 350 degrees F. Line the crust with foil and fill with pie weights or dried beans (keep the small dough circles chilled). Transfer the pie plate to the oven and bake until the edges are golden, 20 to 25 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes. Transfer to a rack and let cool completely.
- Make the filling: Gently whisk the pumpkin, cream, granulated sugar, eggs, cinnamon, nutmeg, vanilla and salt (do not overmix). Pour the filling into the crust. Attach the chilled dough circles to the edge of the crust with the beaten egg. Brush the circles with more egg, sprinkle with coarse sugar and bake until the filling is set around the edges, 50 minutes to 1 hour (the middle will still jiggle slightly). Transfer to a rack; let cool completely.
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