Page 7 - Harvest Bake Booklet

CLASSIC PUMPKIN PIE
PREP TIME: 20 MINUTES + 30 MINUTES REFRIGERATION MAKES: 8 SERVINGS
BAKING TIME: 70 MINUTES FREEZING: EXCELLENT
SINGLE PIE CRUST
1 1/3 cups (325 mL) Robin Hood Original All Purpose Flour
®
½ tsp (2 mL) salt
½ cup (125 mL) Crisco All Vegetable Shortening, well chilled
®
3-6 tbsp (45-90 mL) ice cold water, divided
FILLING
1 3/4 cups (425 mL) pumpkin purée (not filling)
1 cup (250 mL) packed brown sugar
2 eggs
2 tbsp (30 mL) Robin Hood Original All Purpose Flour
®
1 tbsp (15 mL) Club House Pumpkin Pie Spice
½ tsp (2 mL) salt
1 can (354 mL) Carnation Regular or 2% Evaporated Milk
®
1. PIE CRUST: Mix flour and salt in a large mixing bowl.
2. Cut chilled shortening into 1/2-inch (1 cm) cubes. Work in shortening cubes into
flour mixture, using a pastry blender or two knives, in an up and down chopping
motion, until mixture resembles coarse crumbs with some small pea-sized
pieces remaining.
3. Sprinkle half the maximum recommended amount of ice cold water over the flour
mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing
moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more
water by the tablespoonful (15 mL), until dough is moist enough to hold together
firmly when pressed together.
4. Bring dough together. Flatten ball into 1/2 inch (1 cm) thick round disk.
5. Wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days for ease in rolling.
6. Preheat oven to 350°F (180°C).
7. Roll dough from centre outward with steady pressure on a lightly floured surface
(or between two sheets of wax or parchment paper) into a circle 2- inches wider
than the pie plate. Transfer dough to pie plate by loosely rolling around rolling pin.
Centre the rolling pin over the pie plate, and then unroll, easing dough into pie plate.
8. Trim edges of dough leaving a ¾ inch (2 cm) overhang.
Fold edge under itself. Flute dough as desired.
9. FILLING: Whisk together, in a large bowl, pumpkin purée, Did you know?
sugar, eggs, flour, spices and salt until smooth and well Carnation Evaporated Milk
®
combined. Gradually whisk in evaporated milk. Fill pie shell is just milk with about half
with mixture. the water removed –
10. Bake in bottom third of preheated oven for 60 making it richer, creamier
to 70 minutes or until set. Cool on wire cooling rack. and perfect to bake with.
It is not safe to eat raw flour, dough or batter. Visit CarnationMilk.ca