Pumpkin Pie with Short Pastry Crust
Pumpkin Pie with Short Pastry Crust recipe
fresh, cooked, optional
|Short pastry crust|
unsalted, cut into bits
SHORT PASTRY CRUST: Sift the flour and salt together into a large bowl.
With 2 knives or a pastry blender, cut in the butter and shortening until mixture is the texture of coarse crumbs.
Add only enough water to make a soft dough.
Form into a ball, wrap in wax paper and chill for at least 1 hour.
PIE: Roll the crust dough on a lightly floured surface to a ⅛ inch thickness and place in the bottom of a 10 inch pie pan.
Trim and flute the edges.
Preheat the oven to 450℉ (230℃).
Combine the pumpkin, honey, molasses and spices in a food processor and process until well blended.
With the processor on, add eggs one at a time, processing a few seconds after each addition.
Transfer to a large bowl.
Beat the cream in a large bowl until doubled in volume.
Fold into the pumpkin mixture.
Pour into prepared pie shell and bake 10 minutes.
Reduce the heat to 350℉ (180℃) F and bake until a toothpick inserted in the center comes out clean, about 40 minutes longer.
Arrange cranberries in a circle on top of pie if desired.