American pie crust dough
- 2-3/4 cups all-purpose flour, plus extra for dusting
- Pinch of salt
- 1-1/3 cups vegetable shortening, chilled
- 1 large egg
- 1 tbsp wine vinegar or lemon juice
- 1/4 cup ice water
- 1 pumpkin or butternut squash
- 1/2 cup light brown sugar
- 3 extra-large eggs
- 3/4 cup evaporated milk, about 7 oz.
- 1/2 cup light corn syrup
- Pinch of salt
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1 tsp vanilla extract
- 2 tbsp rum (optional)
For pie crust dough:
1 Sift the flour and salt into a large bowl. Cut in the shortening using 2 round-bladed knives or a pastry blender (or do this in a food processor).
2 Beat the egg in a separate bowl. Stir the vinegar or lemon juice into the egg, then add water.
3 Pour the wet mixture into the dry mixture, then cut it in again using knives or a pastry blender. Shape and bring the dough together quickly, using your hands. Knead until smooth, either in a bowl or on a floured work surface. Divide it in two so it is easier to roll out later.
4 Shape the two balls of dough into flattened disks, cover each in plastic wrap, then chill for at least 30 minutes in the refrigerator before rolling out.
1 Preheat oven to 325°F. Cut the pumpkin into large chunks and bake in the preheated oven for about 1 hour. Scrape the flesh from the skin and purée until smooth in a food processor. Raise oven to 375°F.
2 Bring dough to room temperature and roll out thinly onto a lightly floured work surface; press into tart pans or pie plates. Trim and crimp edges as you wish. Prick bases all over with a fork, chill for 15 minutes, then pre-bake crust (following directions from Classic Lemon Tart).
3 Lower oven to 325°F. Put all filling ingredients into a food processor and blend until smooth. Pour into pie crusts, set on a baking sheet and bake for about 1 hour, or just until set. Remove from oven and let stand for 10 minutes, then remove the pies from pans and let cool for a few minutes. Serve warm or at room temperature, not chilled.
Makes two 9" pies