Blind-Baking: Fill crust with pie weights or beans on top of a piece of parchment and bake at 400° for 10 minutes. Brush with beaten egg or glaze and bake another 5-10 minutes.
- 1.5 C pumpkin puree
- 1/4 C + 2T packed brown sugar
- 3 T granulated sugar
- 2 eggs, beaten
- 1.5 T heavy cream
- 1.5 T unsalted butter, softened
- 1.5 tsp vanilla extract
- 2T bourbon whiskey
- 1/4 tsp salt
- generous 1/4 tsp cinnamon
- pinch each of allspice and nutmeg
- 3/4 C sugar
- 3/4 C dark corn syrup
- 2 small eggs
- 1.5 T melted butter
- 1 tsp vanilla
- 2 T bourbon whiskey
- pinch salt
- pinch cinnamon
- scant C of pecan pieces
- 1C cold heavy cream
- 2 T sugar
- 1/2 tsp vanilla
- 1.5 T bourbon whiskey
(adapted from Shirley Corriher's Cookwise) Makes enough dough for 2 single or one double 9-in crust
1 3/4 C unbleached all-purpose flour
1/2 C instant flour (Wondra or Shake & Blend) (if unavailable, add another 1/2 cup unbleached all-purpose to above)
1/2 tsp salt.
1 1/2 sticks (12 T) butter, cut into 1/2" cubes
2 T shortening or lard(!) in tablespoon-size chunks
2 T sugar
1 8-oz container sour cream
2 T milk
4 graham crackers in fine crumbs
Mix flours together with salt. Add butter to flour mixture and toss to coat butter pieces. Put in freezer for 10 minutes.
Dump the flour-butter mixture on a CLEAN cool counter and roll over it with a rolling pin to flatten the butter lumps. Scrape off the butter that sticks to the pin. Quickly scrape dough together and roll over again. Repeat one more time, then scrape back into the bowl and place in the freezer for 5 minutes.
Dump onto the counter, roll over again. It should "look like paint flakes that have fallen off the wall." Add shortening and roll and scrape together two more times. Place in the freezer for another 10 minutes. Remove from freezer, add sugar and gently fold in sour cream. The dough should be moist enough to hold together in a ball. (Add 1-2 tablespoons milk if needed to hold dough together.)
Shape into a ball, cover with plastic wrap and refrigerate for at least 30 minutes.
Divide in dough in half and flatten each half into a 3/4" thick disk. Refridge or freeze one disk for later. Lightly flour counter, reserving a small pile of flour on the side. Place the rolling pin in the center of the disk you're using and roll to one edge . Rotate the disk 45 ° and repeat until you get a 13" round. If it's sticking, drag the disk through the reserved flour as you rotate. Once you've gotten the size/thickness desired, lightly flour the top of the dough, fold in half, then fold again. Sprinkle the graham cracker crumbs on the counter and unfold the dough on top. Gently roll over the dough to get the crackers to stick. Then fold into 4 again. Lay into your pie dish and unfold. Trim the edges and fold the 1/2 " overhang under to crimp. Place in the fridge for 30 min./ freezer for 10 minutes.