- 12 ounces all purpose flour
- 2 ounces sugar
- 3/4 teaspoon salt
- 8 ounces shortening
- 7 ounces water
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.
- 1 or 2 sweet baby fairy tale, or pie pumpkins (butternut squash can also be used)
- Clarified butter or oil
Cut the pumpkin in half right through the stem and straight down. Open the halves then scoop out the flesh. Reserve these for other uses or discard.
Brush the exposed flesh with the butter.
Line a baking sheet with paper bags then place the pumpkin halves, skin up, and poke holes into the skin.
Bake at 350F until completely soft, typically 45 min.
Allow to cool for a few moments, then using a spoon, scoop the flesh away from the skin and blend until smooth.
Strain into new container and reserve.
Note: This puree won't be the same bright orange hue you see using canned pumpkin; it is more yellow in color.
- 3 large eggs
- 2 cups pumpkin puree
- 1 ounce half and half
- 4 ounces sugar
- 2 ounces brown sugar
- 2 teaspoons cinnamon ground
- 1 teaspoon ginger ground
- 1 teaspoon salt
- 1/2 teaspoon nutmeg ground
- 1/2 teaspoon allspice ground
- 1/2 teaspoon black pepper ground
Blend all ingredients together until smooth.
If possible, allow to sit overnight.
Bake in a pre-baked tart shell at 325F until completely set; typically 30 to 45 min.
Allow to cool completely before serving. Do not chill too early or the pie will crack.
- 3 cups heavy cream
- 1/2 cup sour cream
- 1/4 cup natural yogurt
- 3/4 cup powdered sugar
- 1 teaspoon cinnamon ground
- 1 teaspoon vanilla extract
Combine everything together and whip until stiff peaks.
Reserve cold and use as needed.