This week, families around the nation are cooking, cleaning, and trying to put their best foot forward for loved ones and guests. In recent days, several people have asked for my guidance about making pumpkin pie from scratch. I get really excited when people outside of professional kitchens make the time and effort to create things in the traditional fashion. So, in honor of those hard-working home cooks, here’s my recipe for a pie you can be proud of. Taking the time to prepare your own doughs and fillings is the ultimate way to show your guests that you not only value them but the generations of cooks who prepared these traditions before you. Happy Thanksgiving!
Combine all dry ingredients together and mix until completely incorporated.
Cut the shortening into 3/8" cubes and toss in the flour to coat.
Add 3 oz. of water and work until a smooth dough is formed.
If the dough won't hydrate after two minutes of kneading, add the remainder.
Be very cautious about overworking the dough as it will become tough and difficult to handle. The best indicator is a smooth, slightly greasy dough that barely springs back when indented with a finger.
Wrap tightly in plastic wrap and chill at least 20 minutes.
Shape as needed.
Line the inside of the raw dough shell with parchment paper and fill with with dried beans and/or rice to keep the dough from shrinking when baked. Remove these weights after the sides have baked solid so that the bottom can bake completely as well.
Bake at 375F until golden brown and delicious, typically 20 minutes. Allow empty shell to cool completely before using further.