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All right, now we're going to make a pumpkin pie. We'll start by putting together the ingredients
and shaping the pie crust. People are often intimidated by it, but it's really simple.
We'll do it really quick. You'll be a new pie lover in no time at all.
So I like to use a food processor. It works really, really well. I've got some all-purpose
flour, a little bit of corn meal. You can use white or yellow corn meal. You can even
use a little bit of a coarser crumb, it doesn't matter. It's just that it's going to affect
the appearance of your pie, but it really won't make a difference in putting the crust
together. That's a little bit of salt. Just a little bit of sugar for sweetness. And I'm
just going to quickly pulse all that together just to mix it up.
Now I'm going to add some cold cubed butter. And this is really important. The butter has
to be really cold. You can't sort of take it out 10 minutes ahead and work with it.
The butter needs to be really cold. All right. So I'm going to add the cold butter and I'm
going to process it and the cubes are. . .They're little squares. It's not essential that they're
perfect. But it is important that it's cubed up or it won't come together properly.
Now I'm going to pulse it to combine. You can totally do this by hand also. You can
use your fingers. Sometimes people use two knives. I like the fingers best. It works
really well. When I get it down to there's a few little chunks of butter but it's mostly
processed, it's time to add the ice water with the egg yolk. And I've combined those
things together, and since it has the ice in it, you don't have to worry too much about
it being in the refrigerator. But this should be also nice and cold.
All right, I'm just going to add it all. This recipe is pretty solid. You can feel confident
to add it all. If you like, you can hold back a little bit of the ice water. You pulse it.
Keep pulsing, that's important. Don't just turn it on and walk away because you'll over
mix it. Once it starts coming together, it will start balling. And I'm just going to
flip it over it's going to make a noise. Like that. Take out your crust. Now you don't want
to start handling this too much and you don't want to start adding too much flour, but you
do need to shape it. Tell it who's boss.
And that's it. Your going to see some little streaks of butter, some little pieces of butter
in there. That's just what you want and that's how you know it's done right. But that's your
pie crust. I'm going to wrap it in some plastic wrap and then I'll stick it in the fridge
for about 20 minutes, half hour. You definitely want to let that firm up before you start
rolling. Don't rush that process because you'll be really sorry.