Welcome to my new channel Sugar Bear and our first video. Today I'll teach you how to make a delicious pumpkin pie that is sure to be a crowd-pleaser at your family's Thanksgiving meal. I've been in the baking industry for over 10 years and this is one of my personal favorites. Please enjoy my step-by-step tutorial on how to achieve a crispy crust and a creamy filling. The recipe is below.

PERFECT PUMPKIN PIE:

PIE DOUGH:
All-purpose flour - 2 ½ cups (11.25 oz.)
Sugar - 1 tablespoon
Salt- 1 teaspoon
Water - ¼ - ½ cup ice cold
Butter, unsalted - 2 sticks cubed into ½ inch pieces

PUMPKIN FILLING:
Pumpkin puree - 15oz.
Egg - 1
Yolks- 3 (set egg whites to the side)
Brown Sugar - ¾ cup (5.3 oz.)
Cornstarch - 1 Tablespoon
Vanilla - 1 teaspoon
Cinnamon - ¾ teaspoon
Nutmeg - ¼ teaspoon
Salt Kosher - ½ teaspoon
Ginger - ¾ teaspoon
Milk - (any percent) ¾ cup
Heavy cream - ¾ cup

DIRECTIONS:
Start by making pie dough.

Place cubed butter in the freezer for 10 min.

Combine dry ingredients in a large mixing bowl.

Toss chilled cubed butter into the flour mixture. Begin pinching butter cubes between fingers with flour until flattened. Continue combining flour and butter until it resembles coarse pea-size crumbs.

Make a well in the middle of the bowl and slowly add a small amount of the ice water into the bowl. Taking a plastic dough scraper or rubber spatula, start to fold flour on top of the cold water well.

Allow the flour to begin to absorb, while slowly turning bowl and folding continuously and adding more water slowly.

If the dough feels dry after a ¼ cup of water added, add a tablespoon at a time, until dough forms into a ball.

You want the dough moist but not too damp. The dough will be a bit ragged and not smooth.

Press dough together to mold together. DO NOT KNEAD. Scrap dough out onto the countertop.

Split the dough in half. Wrap each dough half in plastic wrap. Smash dough a bit in wrap and shape into a nice circle.

Will make 2 single-crust pies or 1 double crust. Allow resting overnight in the refrigerator before using it.

It can be made ahead and frozen up to 3 months. The dough can be thawed overnight in refrigerator before using it. The dough can be refrigerated for up to one week. It may discolor a bit from oxidation but will it will not affect overall baked pie crust color or flavor.

Once your dough has rested overnight, you are ready to make your pie.

Blind bake your crust. To do this, start by rolling out the pie dough. Lightly flour your rolling surface. Start in the middle of the dough, and gently begin rollout. After a few rolls, rotate your dough 1/4 clockwise and continue to roll and turn until you have a 13 in. circle and about a ¼ in. thickness.

Fold your dough circle in half and gently lift and place it into the pie pan. Gently press dough into the bottom of pan being careful not to stretch out dough. There should be about a 1 in. overhang of pie dough. If dough has some uneven overhang pieces you can trim them with scissors. Fold dough underneath and begin fluting the edges in 1 in. intervals. Using knuckle of index finger on one hand and thumb and index of other hand. Be careful not to press too hard. Place dough in freezer at least 20 min. before baking. Preheat oven to 375 F.

Once dough is frozen, cut about a 14 in. circle of parchment paper. Place parchment in bottom of pie dough, and fill to top of crust with dried beans or pie weights. Bake pie crust for about 20 min. While baking prepare your pumpkin pie filling.

Once you have your baked pie crust, you can begin the pumpkin filling.

Combine egg, yolks, brown sugar, cornstarch, vanilla, cinnamon, nutmeg, salt, ginger with a whisk until combined and eggs completely incorporated. Add pumpkin puree, whisk until completely mixed in. Add milk and cream, whisk until combined. Set aside until crust is ready.

Take pie crust out of oven and carefully remove parchment and beans. Place crust back in oven about 10 more min. until crust is fully baked and doesn’t appear wet anymore. Shouldn’t brown much, but should not be raw. Remove crust from oven. Immediately brush with egg whites, this keeps the crust crispy and prevents it from getting soggy.

Reduce oven temp to 350 F.

Add pumpkin pie filling to crust. Carefully place into oven on middle rack with sheet pan underneath. Bake 40-45 min. or until pie has a slight jiggle and not completely set. Take pie out of oven and allow to cool on counter for about 3 hours before refrigerating. Refrigerate. Store in fridge up to one week .

#pumpkinpie #cookingshow #diy

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