Pumpkin Pie With Sourdough Crust Food

PUMPKIN PIE WITH SOURDOUGH CRUST

Steps:

• Pie Crust
• In a bowl, whisk together the dry ingredients: flour, sugar, and salt.
• Add the chunks of butter and sourdough starter in pieces. Use your thumbs or a dough blending tool to smash the butter and starter into the dry ingredients. You should stop when the butter chunks are about the size of almonds. You can also mix everything in a stand mixer with the paddle attachment or a food processor with the metal blade.
• Add the ice water one tablespoon at a time only until you can bring the dough together.
• Wrap the dough in plastic and refrigerate for at least 30 minutes and up to three days.
• Crust Rolling and Parbaking
• Preheat your oven to 375F.
• Flour your countertop, roll the dough into a circle that's about 12" diameter. Using a bench knife, pry the dough off your counter, gently fold it in half, and place it on your pie dish.
• Crimp the edges of the crust, flouring your fingertips if needed.
• Gently cover the entire crust with aluminum foil or parchment paper, and fill with weights or beans.
• Bake for 10 minutes.
• Filling Prep
• Beat the eggs and egg yolk together with the sugars, salt, and spices; then add the pumpkin puree and milk.
• Pie Assembly & Baking
• When the pie crust is done parbaking, put it on a baking sheet so you can maneuver the pie into the oven easily.
• Pour in most of the pumpkin filling. (You will have leftover for a pudding/custard. Grease a small dish and bake it in a water bath until the internal temperature is about 175F. See photos below.)
• Place a baking shield or aluminum foil shield around the crust and bake the pie on the sheet for 50-55 minutes at 375F.
• To prevent cracking of the pie surface due to abrupt temperature change, turn off the oven and open the door. Leave the pie inside for about 15 minutes before removing it.
• Let the pie cool for another 4 hours before serving.

SOURDOUGH PIE CRUST

Steps:

• Sift together flour, salt, baking soda and sugar(optional).
• Cut in shortening until it resembles course crumbs.
• Stir in starter, just until all ingredients are moistened.
• Add a few drops of water if too dry, a spoonful more of flour if too moist.
• Cover or wrap in plastic wrap and let stand 30 minutes.
• Roll out, use and bake as for any pie crust.
• To PROOF Sourdough starter:.
• Remove 1 Cup of starter into a large glass or ceramic bowl.
• Add to it 1 heaping cup of flour, 1 cup of warm water and 1t sugar.
• Mix well with wood or plastic spoon and allow to stand 12-24 hours before use. DO NOT use metal of any kind!
• Replace 1 cup back to original starter and store in refridgerator until next use. Measure out 1 cup of PROOFED sourdough starter for recipe. Discard any remaining or mix in with mother starter in refridgerator.

VEGAN PUMPKIN PIE AND CRUST

Steps:

• Preheat the oven to 400°F Set aside a 9" pie plate. In a mixing bowl, sift together the flour and salt. Cut in the oil, drizzling bit by bit and stirring with a fork until all of the oil is added and the flour resembles a coarse meal. Sprinkle the soy milk over the flour, 2 tablespoons at a time, and mix with your hands until you form a solid dough. Be careful not to overwork the dough or to add too much liquid. It should have a drier texture, not moist or soggy.
• Form the dough into a ball and set on a piece of wax or parchment paper. Place another piece of paper on top and roll out the dough into a circle 1-2 inches wider than the pie plate. Remove the top paper and carefully transfer the crust to the plate. Smooth out the sides, trim off extra dough, and crimp the edges of the crust. Poke all over with a fork before placing in the oven. Cook for 12-15 minutes, until the crust is golden brown. Let cool before pouring in the filling.
• To make filling, empty the silken tofu into a food processor and blend until smooth. Add the rest of the ingredients and blend until everything is well combined. Pour into the crust and smooth out the top. Bake in a 375F oven for one hour, or until a toothpick comes out almost clean. Let the pie cool for at least 30 minutes before serving.

PUMPKIN PIE

Steps:

• Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.
• Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.
• Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.
• Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.