Pumpkin Pie

Perfectly spiced with a flaky crust, this is the pumpkin pie you need to make this holiday season! Ingredients:

For the pastry dough:

300g all-purpose flour

113g of unsalted cold cubed butter

1 tsp. salt

1tsp. apple cider vinegar

30 ml cold water

For the filling:

425g pumpkin puree

300g sweetened condensed milk

1 tbsp. cinnamon

1 tsp ground nutmeg

1 tsp ground ginger

1 tsp allspice

1/4 tsp salt

2 eggs + 1 egg yolk (reserve the egg white for wash)

Tools:

Baking weights/ baking beans

9inch pie dish

Instructions:

For the pastry dough:

1. In a large mixing bowl add the flour and salt, mix to combine.

2. Now add the cubed butter to the flour. Rub the butter between your fingers until the butter is completely incorporated. You will know you are done once the mixture resembles damp sand.

3. Now add the and apple cider vinegar, and mix to combine.

4. Lightly flour your working surface, and dump the dough onto your working surface.

5. Smoosh the dough together into a disk, avoid kneading it. It should just hold together.

6. Wrap and refrigerate the pastry dough for a minimum of 30 mins and a maximum of 1 hour.

For the filling:

1. In a mixing bowl add the pumpkin puree, sweetened condensed milk, cinnamon, nutmeg, allspice, and salt, and mix until everything is completely incorporated.

2. Now add in the eggs and egg yolk to incorporate. Don't overmix the filling, we want to avoid creating any air so we don't have any splitting in our end result.

3. Once the filling is mixed, cover and set aside at room temperature.

Baking:

1. Preheat the oven to 400F.

2. Lightly flour your working surface, and roll out the chilled pastry dough to 10inches in diameter.

3. Once rolled out, gently fold the pastry dough in four and transfer it onto your pie dish.

4. Now, unfold your pastry dough, and gently lift and place the pastry dough into the edges of the pie dish.

5. At this point, if there is excess pie dough hanging over the edge you can fold it onto itself.

6. With your thumb and index finger of your left hand, and index finger of your right hand crimp the edges of the pastry dough around the entire dish.

7. Chill the pie crust for 10-15 mins in the refrigerator.

8. Once chilled, remove the pie crust from the refrigerator, line the crust with parchment paper, and pour the baking weights/beans onto your parchment paper. Make sure to push the pie weights into every nook and cranny to make sure everything is weighed down.

9. Now blind-bake the pie crust for 17mins with the weights on.

10. After 17 mins, pull the pie crust from the oven. Remove the baking beans and parchment paper, and pop the pie crust back into the oven for 7mins.

11. Once baked, let the pie crust completely cool. I let mine cool for an hour. Drop the oven temperature to 325F, this is essential. If your oven hasn't dropped in temp, you will risk a congealed pie filling. So be patient.

12. Once your pie crust and oven have cooled, with the excess egg white, brush the entire crush. This will create a barrier so the filling does not cause a soggy crust.

13. Now pour the filling into the pie crust and bake at 325F for approx. 1 hour. Or until the edges of the pumpkin pie are set and the middle giggles sightly.

14. Once baked, leave the pie in the oven with the door crack open, for another hour. This will slowly bring down the temperature of the pie, preventing it from splitting.

15. Once the pie has cooled in the oven, let the pie cool at room temperature for another hour.

16. Depending on how you like your pumpkin pie, you can serve it at room temp now; or refrigerate it overnight and allow it to completely cool, and serve the following day!