Classic Pumpkin Pie With No Shrink Crust
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Whisk together water & cornstarch. Microwave 30 sec stiring halfway through then chill a few min
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Place flour,salt, sugar in food processor and pulse 1-2 times until combined
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Add the cornstarch gel and pulse another couple times until it’s well distributed through the flour
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Add butter and sour cream and pulse until shaggy dough starts to come together
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You should be able to press it and it holds
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Empty onto plastic wrap and form into a disc, wrap tightly and refrigerate
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Flour a clean work surface and place dough on it
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Pivoting dough occasionally to prevent the dough from sticking
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Roll onto rolling pin & place over pie plate gently lifting &pressing it firmly to the bottom of pan
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Roll edges under
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And crimp edges with fork or fingers
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Just like this
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Use a fork to prick the bottom of pan and brush egg wash on the edges of dough
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Place parchment paper into crust and fill with pie weights,beans sugar etc and bake
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Remove from oven
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And carefully remove parchment paper and weights and bake a few more minutes
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Brush bottom of crust with egg wash as soon as it’s out of the oven (optional) and allow to cool
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Add pumpkin to a large bowl
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Along with the sugar and whisk until combined
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Add the flour, spices and continue to whisk
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Then whisk in the eggs
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Bourbon, vanilla
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And then the cream and lemon juice
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Pour into filling
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And carefully transfer the pie to oven and bake
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Until golden and just about set with a slight jiggle in the center
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Cool completely before slicing
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Serve with a tasty pecan praline sauce
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And whip cream and enjoy! Recipe linked
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