Pumpkin Custard Pie
Servings
110-inch pie
Servings
110-inch pie
Ingredients
Crust
Filling
Instructions
Crust
  1. Pour water in a bowl or cup and place in freezer. Cut up butter into 1/2 inch cubes and also place in freezer. Meanwhile, combine both flours (or just AP flour), sugar, and salt in a food processor. Pulse three times to incorporate ingredients.
  2. Remove butter from freezer ( should be almost frozen) and add to food processor, pulse a few times until the butter is the size of peas. Now, remove water from freezer, first add 7 Tbs of water all at once and pulse about four times, if the dough comes together in your hands without crumbling then it’s ready. But if it still crumbles and seems dry add one more Tbs only and pulse twice. You don’t want the dough to be too wet!
  3. Turn the dough and a lightly floured surface and bring together to form a round flat disk. Wrap in plastic wrap and refrigerate for 30 minutes or overnight if desired.
  4. When 30 minutes are up, roll dough on a lightly floured surface into a 12-13 inch round. Gently lift with rolling pin or with your hands and slowly ease it into pie pan. Lightly press the edges down, so it fits perfectly all around. Cut the excess dough (but not too much) then fold the overhang and design any way you like. Save scraps and cut out leaves for decoration. Place the dough in freezer and freeze for 15 minutes before baking. While dough is in the freezer, preheat oven to 375 degrees F.
  5. Blind Baking (link above with video on blind baking): line pastry dough with parchment paper and fill pie pan with dried beans or pie weights. (Place pie pan on a sheet pan for easy removal from oven) Bake for 30 minutes. Remove from oven and let crust set for 5 minutes. Have a large bowl next to you and slowly lift the parchment paper and place in prepared bowl (careful beans will still be hot) now take pie dough and bake one more time for about 15 minutes. Remove from oven and turn down heat to 325 degrees F.
Filling
  1. In a large bowl, combine pumpkin puree, sugars, salt and spices and whisk until very well combined. Add in the eggs, egg yolk and vanilla and beat very well. Add the sour cream and vanilla and mix again. Lastly, add the evaporated milk and whisk until very well combined. Pour filling into baked pie shell and bake at 325 degrees F for 45-50 minutes. Check at 45 minutes.
  2. Pumpkin pie should be ready when edges of the filling puff up, and when you gently shake the pie the edges will be firm but the center will be slightly jiggly. Center should not be firm. Remove from oven and allow it to completely cool down to room temperature before storing in fridge.