Ingredient List Print Recipe
For the pate brisee
- 1 1/2 cup flour
- 1/2 teaspoon salt
- 7 tablespoons chilled, unsalted butter
- 1 egg yolk
- 4 tablespoons ice water
For the filling
- 2/3 cup sugar
- 2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 2 eggs
- 2 egg yolks
- 2 tablespoons molasses
- 1 lb roasted and pureed pumpkin (or a 15-oz. can of pumpkin puree works equally well)
- 1 1/2 cup half & half
For The Love of Pie
The best pie I ever tasted in my life was at Eastern Market in Detroit. The stall was called Love’s Pies and the family that staffed the counter sold their mom’s chess pie, blueberry pie, pumpkin pie, custard pie, sweet potato pie and bean pie. I humbly offer my best pie for your consideration. It’s nowhere near as good as Momma Love’s, but then again what is.
This simple Pate Brisee recipe is quick, easy and forgiving for the beginner baker to learn to make. It’s a perfect base for pies, tarts and quiches, and so delicious I never stopped using it. This dough recipe makes enough for a 10-inch tart or six 4 1/2-inch tarts.
To Make the Pate Brisee (pie dough):
Mix flour and salt together in mixing bowl.
Cut butter into 1/2 inch cubes. Press butter chunks between fingertips and drop into center of bowl. Toss to coat.
With fingertips, gradually work flour and butter together until mixture resembles coarse meal. Whisk egg yolk and 3 tablespoons of water together in small bowl to blend. Drizzle egg yolk mixture over flour mixture, tossing with fork.
Stir dough until mixture begins to come together; press together with hands to form a rough dough. Turn out onto cool counter and press together into mound.
Dough will not come together completely. (Sprinkle with enough remaining water to reach this consistency if dough is very crumbly at this point.)
With heel of hand, smear a small amount of dough away from you on counter. Scrape up and continue with remaining dough, mounding smeared tough together on counter. Press mound into disk; wrap in plastic and refrigerate for 1 to 2 hours.
To Make the Pie:
Heat oven to 400°F. Roll out dough to 12-inch circle. Line a 9-inch pie pan with dough; crimp edges in decorative pattern. Line dough with parchment; weight with dried beans or pie weights. Bake for 14 to 16 minutes or until crust is set; remove weights and bake an additional 4 to 6 minutes or until crust is dry. Reduce oven temperature to 325°F.
Meanwhile, combine sugar, pumpkin pie spice and salt in large mixing bowl. Add eggs, egg yolks and molasses; stir to mix well. Stir in pumpkin then half-and-half. As soon as the partially baked pie shell is removed from the oven, pour filling into hot crust. Bake for 50 to 60 minutes or until edges are slightly puffed and center is just set. Let cool on wire rack.
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