I’m not going to be PIE-ous here; I have to say this 3.14159 is super scrumptious!
- 1 1/4 cups flour
- 3/4 cup (1 1/2 sticks) unsalted butter, chilled
- 1/3 teaspoon salt
- 1/4 cup water, cold
- Combine flour and salt in a bowl. Mix.
- Grate refrigerated or frozen (for 10-15 minutes) butter into the bowl. Scrape excess butter off the grater with a knife. Mix.
- Drop by drop, add water, stirring as you go.
- Carefully, making minimal contact with the dough, roll it into a ball and wrap it in plastic wrap.
- Refrigerate dough for three hours or overnight.
- Remove the dough from the plastic wrap, and roll it out with a rolling pin. Place the dough in a 9 inch pie plate, ensuring that it is evenly spread on the plate’s bottom and sides. Again, you will want to make minimal contact with the dough, so that it doesn’t toughen.
- 1 can (15 ounces) canned pumpkin
- 2 eggs
- 1 1/4 cup evaporated milk OR half and half
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 1/2 teaspoon pumpkin pie spice OR 1/2 teaspoon cinnamon + 1/2 teaspoon nutmeg + 1/4 teaspoon all spice + 1/8 teaspoon clove + 1/8 teaspoon ginger
- Preheat oven to 425 degrees.
- Combine pumpkin, eggs, evaporated milk/half and half, and vanilla extract in a large bowl. Beat with beaters until thoroughly mixed.
- Add salt and spices. Beat again.
- Pour filling into pie crust.
- Bake for 15 minutes at 425 degrees.
- Lower the oven to 350 degrees and bake for 40-50 minutes or until a knife inserted into the center of the pie can be removed clean.
- Allow pie to cool for an hour before refrigerating.