Pastry (recipe from Savour Fare)
6 oz. (170g) flour
½ tsp. salt
4 oz. (113g) butter, frozen, cut into cubes.
2 oz. (57g or more) ice water
1 tsp. salt
226g butter, frozen, cut into cubes.
114g or more ice water
Filling: (recipe from Serious Eats)
15 ounces (425g) pumpkin puree
11 ounces (312g) evaporated milk
125 grams light brown sugar
1 tablespoon ground ginger
1 tablespoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
pinch of salt
2 eggs, 2 egg yolks
A bar of Anchor unsalted butter, 340g of flour and 1 teaspoon of salt is just right to making 2 batch of pie pastry, one to be stored in freezer for future use.
One tip from other website is to grate frozen butter into flour, and this i find have to be done in an air con room just cause the heat and humidity from Malaysia will melt the butter and make them stick together.
butter mixed into flour, now to mix some ice water to complete the dough. Use spatula to fold water to prevent melting of the butter “flakes” in flour. Form into a disc, wrap in plastic wrap and chill until firm. (about 20 minutes to 2 hours)
After resting the dough in fridge, put the dough between 2 greaseproof paper and flour the dough so that it doesn’t stick to the paper, i used a white vinegar bottle as a makeshift rolling pin, works well for me. Peel off the parchment/greaseproof paper and flip it over constantly, adding more flour to prevent stickiness. Do this in an aircon room to prevent melting butter.
Quarter fold the dough and move it to a pie plate. I used a springform pan with detachable bottom
lay the dough, make sure not to stretch it to prevent shrinkage in the oven which will break the dough. Chill the pastry before baking (at least 15 minutes)
Prick all over with a fork (bottom and sides of pastry) Line with parchment paper, and fill with pie weights(rice/beans). Brush with egg white halfway through baking to harden bottom of dough. The pastry have shrank much after baking. And fortunately the pastry doesn’t stick to the pan even though i didn’t butter the pan due to high fat content of the pastry which cause butter to drip down from bottom of the springform pan onto base of oven.
Bake at 215C for 16 minutes (the crust should be pale gold, and dry to the touch) I don’t know why, mine turns out very oily
at the same time, steam one pumpkin, here is about 400g of pumpkin
after blitzing all the fillings, should have sieve the pumpkin fillings into the pastry instead of pouring it in straight away, due to blitzing which cause the mixture to be filled with air pockets. Sieving it could potentially remove the air bubbles and foam. Pour the filling into the cooled shell
Some website advise to pull out the pie from oven at the first sign of puffing, and mine puff up 25 minutes into baking. Feeling unsure, i left it in about 10 minutes more.
bake at 350 (180C) for more than 25 minutes placing pie above cookie sheet.
After cooled, the puffed pie will sink back in
Very wobbly and soft and the pastry is a bit soggy at the bottom, far from perfect. The filling flavour is there but the texture is not smooth and very soft, could sieving the pumpkin filling have helped save the filling?